Seafood Laksa

• 2 stalks lemongrass
• 2 tsp grated ginger
• 3 cloves garlic, sliced
• 1 tbsp sliced shallots
• 1 tsp Thai shrimp paste or Belacan (bagoong)
• 2-3 tsp Laksa paste
• 3 pcs dried red chili
• 1 tbsp oil
• 1/2 cup coconut cream
• 2-3 cups water
• 1/2 tsp chicken powder (or use chicken stock)
• 1 tsp sugar
• salt, to taste
• 8 pieces peeled shrimps
• 4 pieces fish balls, sliced
• 2 cups cooked hofan noodles

1. Heat oil in a pot over medium flame.
2. Bruise lemongrass stems by hitting perpendicularly with the back side of the knife.
3. Saute lemongrass in oil for 1 minute.
4. Add ginger, garlic, shallots and shrimp paste. Saute for another 2 minutes.
5. Add in Laksa paste and saute for another minute.
6. Add in coconut cream and water. Season with chicken powder, sugar and salt to taste.
7. Add in shrimps and fish balls. Boil until shrimps are cooked. Adjust seasonings. Turn off fire.
8. Assembly:
9. 2 lime wedges
10. 1/2 cup bean sprouts, blanched
11. cilantro, for garnish
12. Divide noodles into two bowls. Pour soup. Divide shrimps and half balls in two. Top with bean sprouts, lime and cilantro.

stalks lemongrass, ginger, garlic, shallots, shrimp, laksa paste, red chili, oil, coconut cream, water, chicken powder, sugar, salt, shrimps, fish, hofan noodles

Taken from www.epicurious.com/recipes/member/views/seafood-laksa-51549401 (may not work)