Method

1. Add garlic, lemongrass, turmeric, galangal, shallots, cashews, and smoked paprika to a blender and blitz together until smooth. Add chillies and blitz again, then incorporate the coconut cream and coconut milk until well combined.
2. Pour the mixture into a hot wok with a splash of water. Stir in the paste and tie up the pandan leaves and lime leaves to add to the wok. Add the belacan sambal and pineapple, bringing everything to a boil.
3. Once boiling, add your protein and season with fish sauce and lime juice. Allow the broth to simmer for a few minutes, letting the flavours meld together.
4. To serve, place noodles into bowls and ladle the laksa broth over the top. Garnish with fresh chilli and coriander, and enjoy!