Curry Laksa Seafood Soup


1 tablespoon of dried shrimps    
1 stalk of finely chopped and crushed lemon grass     
2 quartered ripe tomatoes    
2 tablespoons of fish sauce    
5 quartered fried bean curd    
4 laksa curry leaves     
720 ml (3 cups) of seafood - prawns, fish, shellfish etc    
500 ml (2 cups) of chicken stock    
1 teaspoon of salt    
1 can of coconut milk    
thick rice noodle    
Rempah (flavour base)    
2 thinly sliced Shallots    
2 tablespoons Candle nuts    
2 teaspoons Garlic    
1 teaspoon of Tumeric    
4 Dried Chillies    
Splash of oil


Any type of seafood can be used or you can substitute seafood for vegetables, meat or poultry.
In a hot frypan add a splash of oil and then fry up the Rempah flavor base until golden brown. Remove from pan and crush to a fine paste with a mortar.
Add a little coconut milk to make into a thin paste.
Reheat the pan and quickly stir fry the fish or meat, using the remainder of the juices in the pan. 
Add the stock and rempah paste and bring to boil.
Simmer and add the coconut milk and season with fish sauce.
Add the tomatoes, bean curd and other ingredients.
In another bowl cook the noodles as per instructions on packet.
Add the cooked noodles and simmer for a further 5 minutes until serving.

Garnish with some chopped coriander and dried shallots.