Curry Laksa with Prawns, Chicken and Tofu Puffs

What you need

• 10 dried red chillies, stems removed
• 1 1/2 tbsp dried shrimp
• 1 fresh red chilli, seeded
• 70 g (2 1/2 oz) shallots, peeled
• 5 cloves garlic, peeled
• 2 stalks lemongrass, white part only, sliced
• 5 cm (2 in) galangal, peeled and sliced
• 5 cm (2 in) fresh turmeric, peeled and sliced
• 2.5 cm (1 in) fresh ginger, peeled and sliced
• 6 candlenuts, or macadamia nuts
• 20 g (3/4 oz) shrimp paste, belacan
• 1 tbsp ground coriander
• 7 tbsp neutral oil, divided
• 500 g (1 lb) large prawns, peeled and deveined, shells kept
• 4 chicken drumsticks
• 1.25 l (5 cups) chicken stock, low-sodium
• 400 ml (13.5 oz can) coconut milk, full-fat
• 150 g (5 oz) fried tofu puffs, halved
• 2 tbsp fish sauce, plus more to taste
• 1 tsp sugar, plus more to taste
• 200 g (7 oz) dried rice vermicelli
• 300 g (10 oz) fresh yellow egg noodles, Hokkien noodles
• 200 g (7 oz) bean sprouts
• 1 handful Vietnamese mint or cilantro, leaves picked
• 2 limes, cut into wedges

Method

Restated from the original video

1. 1

   Cover the dried red chillies with hot water and leave for 20 min. Soak the dried shrimp in a separate bowl of hot water for 10 min, then drain.

2. 2

   Drain the chillies, keeping 4 tbsp of their soaking water.

3. 3

   Put the chillies, dried shrimp, fresh red chilli, shallots, garlic, lemongrass, galangal, turmeric, ginger, candlenuts, shrimp paste and ground coriander in a blender. Add the reserved chilli water and blend to a smooth paste.

4. 4

   Set a large pot on high heat with 3 tbsp of the oil. Fry the prawn shells, stirring, until they turn pink and smell toasty, 4-5 min.

5. 5

   Pour in the stock and add the drumsticks. Once boiling, turn the heat down to a gentle simmer and cook uncovered for about 30 min, until a thermometer in the thickest part of the chicken reads 74 °C (165 °F).

6. 6

   Lift out the drumsticks and set them aside to cool. Scoop out and discard the shells.

7. 7

   Meanwhile, heat the remaining 4 tbsp oil in a frying pan over medium-high heat. Fry the paste, stirring all the time, until it darkens and the oil splits away from it, 5-8 min.

8. 8

   Stir the fried paste, fish sauce and sugar into the pot and let it bubble gently for 10 min.

9. 9

   Pour in the coconut milk, drop in the tofu puffs and keep at a low simmer until the puffs are soft and hot through, 10 min. Do not let it boil hard or the coconut milk may split.

10. 10

    Pull the chicken off the bones in shreds and discard the skin and bones.

11. 11

    Soak the vermicelli in hot water until soft, about 5 min. Drain.

12. 12

    Bring a pan of water to a boil. Blanch the egg noodles for 1 min and lift them out, then blanch the bean sprouts for 45 seconds and drain.

13. 13

    Slip the prawns into the simmering soup and cook until pink and opaque, about 3 min. Taste and add more fish sauce or sugar if needed.

14. 14

    Divide both kinds of noodles between deep bowls and top with the shredded chicken and bean sprouts.

15. 15

    Ladle the soup, prawns and tofu puffs over the noodles. Scatter with the herbs and serve with lime wedges for squeezing.

Imported from poshjournal.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.