Curry Laksa, a popular dish in Malaysian and Singaporean cuisine, is a rich and spicy coconut milk-based noodle soup. There are many regional variations, but here's a basic recipe for a delicious Curry Laksa:
Ingredients:
For the Laksa Paste:
- Dried Red Chilies: 10, soaked in hot water and drained
- Shallots: 3, peeled
- Garlic: 4 cloves
- Lemongrass: 2 stalks, white part only
- Galangal: 1 inch, sliced (or substitute with ginger)
- Candlenuts: 3 (or substitute with macadamia nuts)
- Belacan (Shrimp Paste): 1 teaspoon (optional)
- Turmeric Powder: 1 teaspoon
- Coriander Powder: 1 teaspoon
For the Soup:
- Coconut Milk: 400 ml
- Chicken Stock: 4 cups
- Tofu Puffs: 8-10
- Fish Balls or Fish Cake: 1 cup, sliced (optional)
- Chicken: 1 breast, poached and shredded
- Prawns: 200 grams, peeled and deveined
- Bean Sprouts: 1 cup
- Laksa Noodles or Rice Vermicelli: 400 grams
Garnish:
- Fresh Coriander (Cilantro): chopped
- Spring Onion: chopped
- Lime Wedges
- Boiled Eggs: halved
- Sambal Oelek or Chili Paste: to taste
Instructions:
-
Make the Laksa Paste:
- Blend the soaked red chilies, shallots, garlic, lemongrass, galangal, candlenuts, belacan, turmeric powder, and coriander powder in a food processor until it forms a smooth paste.
-
Cook the Laksa Paste:
- In a large pot, heat some oil over medium heat.
- Fry the laksa paste for about 5 minutes until aromatic.
-
Prepare the Soup:
- Add the chicken stock to the pot with the laksa paste.
- Bring it to a boil, then reduce the heat and simmer for 10 minutes.
- Add the coconut milk, tofu puffs, fish balls/cake (if using), and simmer for another 10 minutes.
-
Cook the Noodles:
- Cook the laksa noodles or rice vermicelli according to package instructions, then drain.
-
Cook the Seafood and Chicken:
- Add the prawns and poached, shredded chicken to the soup. Cook until the prawns are pink and cooked through.
-
Assemble the Laksa:
- In serving bowls, place a portion of the cooked noodles.
- Pour the hot soup over the noodles, making sure to include prawns, chicken, tofu puffs, and fish balls/cake.
- Add bean sprouts to each bowl.
-
Garnish and Serve:
- Garnish with chopped
fresh coriander, spring onion, lime wedges, and boiled eggs.
- Serve with sambal or chili paste on the side for an extra kick.
Tips:
- Adjust the spice level of the laksa paste according to your preference by increasing or decreasing the number of chilies.
- The soup should have a good balance of spicy, savory, and creamy flavors.
- Laksa is best enjoyed immediately while it's hot and the noodles are still springy.
Enjoy your homemade Curry Laksa! It's a flavorful and comforting dish that's perfect for a hearty meal.
