Laksa is a noodle soup shared by Malaysian and Singaporean cuisine. It combines rice noodles and shrimp with a rich broth made from coconut milk and a spiced paste. Deeply aromatic, it is an iconic dish of the region.
Blend the softened peppers with the onion, garlic, and ginger until smooth.
Heat the oil over medium heat. Cook the paste for 8 minutes, until fragrant, then add the lemongrass.
Add the coconut milk and water. Simmer over low heat for 15 minutes, then stir in the fish sauce.
Add the shrimp and cook for 4 minutes, until pink.
Divide the noodles and bean sprouts among bowls. Ladle the hot soup over them and serve.
The soup and noodles can be stored separately in the refrigerator for up to 2 days. If the noodles are mixed into the soup ahead of time, they will absorb the liquid and soften.
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