Malaysia · Malaysia

Curry Laksa (Malaysian Coconut Curry Noodle Soup)

Name: Curry Laksa (Malaysian Coconut Curry Noodle Soup)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Malaysia
Ingredients: rice vermicelli, soaked 200 g; shrimp, peeled 300 g; tofu puffs 100 g; bean sprouts 150 g; coconut milk 400 ml; chicken stock 600 ml; laksa paste (or curry paste) 80 g; lemongrass, bruised 2 pieces; kaffir lime leaves 4 pieces; shallots, sliced 80 g; garlic cloves, minced 20 g; fresh ginger, sliced 15 g; vegetable oil 30 ml; fine salt 4 g; lime wedges, to serve 4 pieces

Rice noodles in a spicy coconut curry broth with shrimp, tofu puffs and bean sprouts.

55 minutes · 4 servings · Moderate

Curry laksa is the flagship of Penang and Klang, where it is served at breakfast in a bowl big enough to warm both hands. The broth is built by frying a rempah of chilli and spice until the oil separates and turns red, then enriching it with coconut milk — so the spice base has to be cooked, not merely simmered. Noodles are warmed in the broth rather than boiled beside it, or the soup thins out.

Ingredients

rice vermicelli, soaked200 g
shrimp, peeled300 g
tofu puffs100 g
bean sprouts150 g
coconut milk400 ml
chicken stock600 ml
laksa paste (or curry paste)80 g
lemongrass, bruised2 pieces
kaffir lime leaves4 pieces
shallots, sliced80 g
garlic cloves, minced20 g
fresh ginger, sliced15 g
vegetable oil30 ml
fine salt4 g
lime wedges, to serve4 pieces

Directions

1
Heat oil in a pot over medium; sauté shallots, garlic, ginger, lemongrass and lime leaves for 4 minutes until fragrant.
aromatics are softened and translucent
2
Add laksa paste and stir for 2 minutes to bloom the spices.
paste darkens slightly and smells toasted
3
Pour in coconut milk and chicken stock; simmer 15 minutes until broth is rich.
broth is aromatic and slightly thickened
4
Add shrimp and simmer 4 minutes until just opaque.
shrimp are pink and curled
5
Add tofu puffs and warm through 2 minutes; season with salt.
6
Divide rice noodles and bean sprouts among bowls; ladle hot broth and toppings over.
7
Serve with lime wedges.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content