For the seasoning paste, first soak the dried shrimp in water for about 5 minutes. Then puree the shrimp with the remaining ingredients in a blender. Heat 1 tablespoon of oil in a pan and simmer the paste for about 5 minutes, stirring constantly. Then set aside. Cut tofu into small cubes and fry briefly in a little hot oil. Add soybean sprouts and fry briefly as well. Put the rice noodles in boiling water, let them soak a bit and strain them again. Heat a wok, pour in oil and fry the shrimp in it. Add seasoning paste, strained noodles, tofu and bean sprouts and pour in coconut milk and chicken soup. Cook for about 3 minutes. Chop the spring onion. Season the soup with coriander, salt and sugar. Serve in bowls and garnish with the spring onion strips.
Shrimp Tofu Soup with Rice Noodles (Laksa Udang)
Rating: 3.77 / 5.00 (77 Votes)
Total time: 30 min
Servings: 4.0 (servings)