This is the quintessential Laksa recipe, often cslled Sarawakian Laksa and my favourite dish here in Sabah, Malaysia. A great recipe, Mike many thanks for uploading.~ Alan Vosper
First, make the laksa paste. Process all of the ingredients in a food processor or blender.
Then, simmer it over medium-low heat in a pan until it deepens to a rich red color.
Add the coconut milk, chicken stock, sugar, tamarind paste, laksa leaves (or mint and cilantro), and lemongrass to a large pot along with the cooked paste.
Next, make the laksa broth. Add the coconut milk, chicken stock, sugar, tamarind paste, laksa leaves (or mint and cilantro), and lemongrass to a large pot along with the cooked paste.
Strain out the herbs, then add the white fish and shrimp. Simmer until they are cooked through. To serve the laksa, add your laksa noodles to your serving bowls, then spoon the broth and seafood over the top.