Step 1

Prepare the stock by adding drumstick bones and water into a pot and bring to boil. Once it boils, lower heat and allow to simmer for at least 30 minutes. After that, use a spoon to remove any impurities.

Step 2

Heat oil in another pot and stir-fry prawns skin/heads (without meat) until cooked. Add rest of the water into the pot together with the Vietnamese coriander. Bring to boil. Lower heat and let it simmer for 30 minutes.

Step 3

In another pot of boiling water, blanch prawns (meat), tofu puffs, fish balls and noodles. Set aside

Step 4

Toast shrimp paste on a dry pan. Then, blend toasted shrimp paste with dried shrimps, dried chillies, fresh chillies, galangal, candlenuts, turmeric powder, garlic, shallots and lemongrass until smooth. Heat 3 tablespoons of oil in a pot at medium heat. Sauté blended ingredients until fragrant.

Step 5

Pour drumstick bones and prawn broths into the pot with the sautéed blended ingredients. Mix well. Add salt to taste. Allow broth to boil at medium to high heat for 10-15 minutes. Add coconut milk. When broth begins to boil, add tofu puffs and fish balls. Bring to boil again. Turn off the stove.

Step 6

On a dry pan, toast shrimp paste until fragrant. Then, remove shrimp paste to sauté chilli boh with 1.5 tablespoon of oil at medium heat until oil separates. Add 0.5 tablespoon of water, toasted shrimp paste and sugar to taste. This is the sambal to serve Curry Laksa with.

Step 7

Serve by placing noodles into a bowl. Add broth and garnish with prawns, tofu puffs, fish balls, Vietnamese coriander, sambal and hard-boiled egg.