Directions

To Prep

1. With a blender, blend all spice paste ingredients, except the dried shrimps and oil, set aside.
2. Blend the dried shrimps and set aside.

To Cook

1. Heat oil in a wok, add the blended spice paste and fry for 45 mins. Remove and set aside.
2. In the same wok, fry the blended dried shrimps until fragrant, add the spice paste back in.
3. Add ½ of the coconut milk, 1 tbsp at a time, then add laksa leaves.
4. Add the water along with the reserved dried shrimps water, and the remaining coconut milk. Stirring, boil for 30 mins.
5. Add puffed tofu and cook for another 10 mins.

To Serve

1. Place the rice noodles and bean shoots in a serving bowl. Pour in the laksa soup and top with prawns and fish cakes. Serve hot.