Gluten Free Coconut Curry Laksa

Ingredients

• 2 bird chillies (more or less as desired for heat level)
• 2 dried chili peppers (more or less as desired for heat level)
• 10 shallots (peeled and chopped)
• 5 cloves garlic (peeled)
• 2 inches galangal (peeled (substitute with fresh ginger))
• 2 inches turmeric (peeled (substitute with 1 teaspoon ground))
• 2 stalks lemongrass (white section only chopped)
• 3 tablespoons dried shrimp (soaked and drained)
• 2 teaspoons curry powder (or 4 fresh curry leaves)
• 1 tablespoon coriander root (or 1 teaspoon ground coriander)
• 6 to 8 macadamia nuts (or candlenuts)
• 2 teaspoons salt (or to taste)
• 2 tablespoons brown sugar
• 150 grams rice noodles (soaked for 5 minutes in hot water)
• 1 tablespoon canola oil
• 3 cups chicken broth (can use vegetable broth, shrimp broth)
• 270 ml coconut milk (1 can, or about one cup)
• 3 stalks lemongrass (beaten and chopped in half so that they release flavour (optional))
• 2 to 3 kaffir lime leaves (remove the stem to release flavour (optional))
• 6 to 8 large shrimp (or can exchange with chicken or skip if vegan)
• 4 ounces firm tofu (cut into large squares)
• 2 quartered limes (I used key limes – optional)
• 2 hard boiled eggs (peeled and sliced in half – optional)
• Handful mung beans (bean sprouts, cut in half – optional)
• Handful cilantro (coriander or Vietnamese coriander called daun kesum – optional)
• Chili sambal sauce-as desired – optional

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