How to make authentic Vegan Asam Laksa Noodles [ASMR Cooking] Healthy Recipe

A popular noodle dish in Malaysia, this is the fish and shellfish-free version of vegan or vegetarian Penang Asam Laksa noodles with vegan “Shrimp Paste” (petis udang/hei ko) made with blackstrap molasses and seaweed.
With voice-over and music version:
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Ingredients:
Broth:
Red chillies, deseeded, roughly chopped – 6 pieces
Fresh turmeric, peeled – 5g
Galangal, peeled, roughly chopped – 10g
Shallots, roughly chopped – 4 pieces
Lemongrass, white stem, tough outer layer removed, finely sliced – 1 stalk
Kelp (Kombu) – 1 large piece
Vegetable broth – 2L
Laksa leaf/Vietnamese coriander – 6 stalks
Fermented bean paste/Red miso/Doenjang – 2 tbsp or more to taste
Tamarind, seedless, mixed with water – 80g
Salt – to taste
Sugar (optional) – to taste

Molasses:
Blackstrap molasses – 3 tbsp
Nori, finely ground – 1 tbsp
Red miso – 1 tsp

Tapioca rice noodle sticks/Thick rice noodles – 1 pack
Cucumber, julienne – 1 small
Pineapple, julienne – ¼ piece
Red onion, thinly sliced – ½ piece
Red chillies, deseeded, finely sliced- 1 piece
Mint – few stalks
Lime – 1 piece

Full written recipe sheet:
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