Ingredients

• 1 packet - thick rice noodle
• 2 stalks - lemon grass
• Galangal - 2 inch piece
• Tomatoes - 2
• Fish sauce - 2 tsps
• Fried bean curd (tao pok) - quartered
• Chinese mint leaves - 1 bunch
• 1 packet - fish balls
• Chicken or fish stock - 1 pint
• salt to taste
• 1 can - coconut milk
• To grind to a paste:
• 2 - shallots
• 2 - candlenuts
• 3 cloves - garlic
• 1/2 tsp -turmeric
• 5 to 6 - dried chillies
• 2 tbsp -crushed peanuts

How to Make Singapore Laksa

• Soak rice noodle in hot water, boil for a short time if necessary.
• Fry paste in oil and add stock, lemongrass, galangal and bring to boil
• Add bean curd, fish balls, coconut milk and cook.
• Season with salt and fish sauce.
• Add tomatoes and cook a further few minutes.
• Put noodles in a bowl, add sauce together with bean curd, fish balls and chopped mint leaves and serve hot.