📝 About This Recipe
Transport your senses to the bustling hawker stalls of Kuala Lumpur with this deeply aromatic and creamy Curry Laksa. This gluten-free version features a rich, complex broth built from a handmade spice paste, simmered with silky coconut milk and served over tender rice vermicelli. It is a harmonious balance of spicy, savory, and sweet, topped with a vibrant array of fresh herbs and protein that makes every spoonful a celebration of Southeast Asian flavors.
🥗 Ingredients
The Laksa Paste (Rempah)
- 10-12 pieces Dried red chilies (soaked in hot water and deseeded)
- 4 large Shallots (peeled and roughly chopped)
- 4 Garlic cloves (peeled)
- 2 inch knob Fresh galangal (peeled and sliced)
- 2 stalks Fresh lemongrass (white parts only, finely sliced)
- 1 inch knob Fresh turmeric (or 1 tsp ground turmeric)
- 1 tablespoon Toasted shrimp paste (Belacan) (certified gluten-free)
- 4 pieces Macadamia nuts or Candlenuts (to thicken the paste)
The Fragrant Broth
- 3 tablespoons Vegetable oil (for frying the paste)
- 1.5 liters Chicken or Vegetable stock (ensure certified gluten-free)
- 400 ml Coconut milk (full-fat for best creaminess)
- 10 pieces Tofu puffs (Tau Pok) (halved)
- 2 tablespoons Fish sauce (adjust to taste)
- 1 tablespoon Palm sugar (or brown sugar)
Noodles and Proteins
- 300 grams Rice vermicelli noodles (dried, soaked until soft)
- 12-16 pieces Large shrimp (peeled and deveined)
- 200 grams Chicken breast (poached and shredded)
Garnish and Finish
- 1 cup Bean sprouts (blanched briefly)
- 2 pieces Hard-boiled eggs (halved)
- 1/2 cup Fresh cilantro or Vietnamese mint (plucked leaves)
- 1 Lime (cut into wedges)
👨🍳 Instructions
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1
Prepare the spice paste (rempah) by placing the soaked chilies, shallots, garlic, galangal, lemongrass, turmeric, shrimp paste, and nuts into a high-speed blender. Add a splash of water or oil and blend until a smooth, thick paste forms.
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2
Heat 3 tablespoons of oil in a large heavy-bottomed pot or wok over medium heat. Add the spice paste and sauté for 8-10 minutes. Stir constantly until the oil begins to separate from the paste and it turns a deep, vibrant red-orange.
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3
Pour in the chicken or vegetable stock and bring the mixture to a gentle boil. Let it simmer for 15 minutes to allow the flavors of the spice paste to infuse into the liquid.
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4
Stir in the coconut milk and palm sugar. Bring the broth back to a very gentle simmer—do not let it boil vigorously now, or the coconut milk may curdle.
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5
Add the halved tofu puffs to the pot. These act like sponges, soaking up the flavorful broth. Season with fish sauce, tasting as you go to ensure a perfect balance of salty and sweet.
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6
In a separate pot of boiling water, cook the rice vermicelli according to package instructions (usually 2-3 minutes). Drain and set aside.
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7
Add the raw shrimp to the simmering laksa broth. Cook for 2-3 minutes until they turn pink and opaque.
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8
Divide the cooked rice vermicelli into four deep serving bowls.
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9
Top each bowl with a handful of blanched bean sprouts and the shredded poached chicken.
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10
Ladle the hot broth over the noodles, ensuring each bowl gets several tofu puffs and shrimp.
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11
Garnish each bowl with half a hard-boiled egg and a generous sprinkle of fresh cilantro or Vietnamese mint.
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12
Serve immediately with a lime wedge on the side for squeezing over the top to brighten the flavors.
💡 Chef's Tips
Always sauté your spice paste until the oil separates; this 'pecah minyak' stage is the secret to a professional-depth flavor. If you cannot find galangal, use ginger as a substitute, though the flavor will be slightly more peppery and less citrusy. For an even richer broth, use a mix of chicken stock and prawn head stock. Ensure your shrimp paste (Belacan) is certified gluten-free, as some brands use wheat flour as a filler. To keep the noodles from getting mushy, only combine the noodles and broth right before serving.
🍽️ Serving Suggestions
A side of Sambal Oelek or chili paste for those who want an extra kick of heat. Freshly squeezed calamansi or lime juice to cut through the richness of the coconut. An ice-cold Lychee Martini or a simple Jasmine Green Tea to cleanse the palate. Crispy fried shallots (ensure gluten-free) sprinkled on top for an added textural crunch.