As I didn't have the seafood described in Janella's recipe and I wanted to eat it immediately, I used fish balls from the freezer and silken tofu I had in the fridge. Everything else was the same.
Pound all the paste ingredients together in a mortar and pestle or use a food processor.
In a soup pot add the stock, 2 tbls laksa paste and the tamarind paste and let simmer for a few minutes. Now add the fish balls and let it cook for a minute or two until it is cooked. Taste for seasoning. If you like it saltier then add some fish sauce.
Drain your noodles in a colander and divide them between 2 bowls. Top these with half the fish balls and cubed tofu each. Pour the hot broth over and garnish (above).
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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