Coconut Curry Laksa Noodle Soup with Crispy Fried Fish

Prepare the Fish: Pat the fish fillets dry with paper towels. Season with salt and white pepper. Dredge the fish in all-purpose flour, shaking off any excess.

Fry the Fish: Heat vegetable oil in a deep fryer or large pan to 180°C (350°F). Carefully lower the fish fillets into the hot oil and fry for 3-4 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and place on a wire rack to drain excess oil. The aroma should be enticingly savoury.

Prepare the Laksa Base: In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the laksa paste, dried shrimp, garlic, and shallots. Sauté for 3-4 minutes, stirring constantly, until fragrant and the shallots are softened. The fragrance should be spicy and aromatic, a true Singaporean essence.

Build the Broth: Pour in the chicken broth and coconut milk. Bring to a simmer, then add the tofu. Season with fish sauce (or soy sauce), sugar, and lime juice. Stir well to combine. Taste and adjust seasonings as needed.

Simmer and Infuse: Reduce the heat to low and simmer for 15-20 minutes, allowing the flavors to meld together beautifully. The broth will deepen in color and become even richer.

Cook the Noodles: While the broth is simmering, cook the rice noodles according to package directions. Drain well.

Assemble the Laksa: Divide the cooked rice noodles among four bowls. Ladle the hot laksa broth over the noodles, ensuring each bowl gets a generous amount of tofu.

Garnish and Serve: Top each bowl with bean sprouts (if using), halved hard-boiled eggs, chopped laksa leaves (if using), and a crispy fried fish fillet. Serve immediately. The contrast between the smooth broth, chewy noodles and crispy fish is a delight.

Final Touches: Garnish with a wedge of lime for an extra burst of freshness, and a sprinkle of chili flakes for those who prefer a spicier kick.