Sort ingredients
willa
QR Code
Listen
Pdf
To make the amped-up laksa paste, add the macadamias, chilli, coriander roots and stems, garlic, ginger, laksa paste and coconut oil to a food processor and blitz until very smooth.
Heat a large pot on medium, add the laksa paste and fry for 10 minutes — you want the paste to really cook well to develop the aromatic flavours. Once you see the oil start to separate from the paste, you know it's done.
Add the stock, coconut milk, coconut cream, palm sugar, lemongrass and lime leaves. Bring to a gentle boil then add in the tofu puffs, prawn dumplings and simmer for 10 minutes.
Add the lime juice and fish sauce. Taste for seasoning and balance for flavour. Fish out the lemongrass and lime leaves.
This is a good time to get all the bits and bobs ready in the deep noodle bowls. Artfully place the prepared noodles, shredded chicken, cherry tomato halves and bean shoots.
When the broth is ready, ladle into the prepared noodle bowls, making sure to divide the tofu puffs and dumplings evenly, and then add the fried shallots, coriander leaves, mint and a lime wedge each.
Serve optional chilli sauce (or oil) for extra heat.