Malaysian
Curry Laksa
Coconut curry noodle soup with chile paste, tofu puffs, herbs, and a rich aromatic broth.
4 servings · 60 minutes prep · 45 minutes cook
Ingredients
Rempah Paste
- 5, chopped
- 4 cloves, chopped
- 1 tbsp, chopped
- 2 stalks, tender parts sliced
- 6, soaked and seeded for less heat
- 2 tbsp, soaked and drained
- 1 tsp
- 2 tsp
- 1/4 cup, for frying paste
Soup
- 4 cups
- 2 cans, 13.5 oz each, full-fat
- 2 tbsp
- 1 tsp
- 1 tsp, plus more to taste
- 12 oz, peeled and deveined
- 2 cups, shredded
- 8 oz, halved
- 12 oz, cooked according to package
Garnish
- 2 cups, rinsed
- 1/2 cup, chopped
- 1/2 cup, leaves
- 4
- 1/4 cup, for serving
Directions
Make the Curry Broth
- Blend shallot, garlic, ginger, lemongrass, dried red chiles, dried shrimp, turmeric, and ground coriander into a coarse paste, adding a spoonful of water only if needed.
- Heat avocado oil in a Dutch oven over medium heat. Fry the paste for 8 to 10 minutes, stirring often, until darker, glossy, and aromatic.
- Add chicken stock, scraping the pot, then simmer for 10 minutes.
- Stir in coconut milk, fish sauce, granulated sugar, and fine salt. Simmer gently for 10 minutes without boiling hard.
Finish and Serve
- Add tofu puffs and simmer for 5 minutes, until they absorb broth.
- Add shrimp and cooked chicken. Cook for 2 to 3 minutes, until the shrimp reach {{temperature:145°F}} and the chicken reaches {{temperature:165°F}}.
- Divide rice noodles among bowls. Ladle soup over the noodles and top with bean sprouts, cilantro, mint, lime wedges, and sambal.
