📝 About This Recipe
Transport your senses to the bustling street markets of Southeast Asia with this rich, aromatic Curry Laksa. This iconic noodle bowl features a velvety coconut milk broth infused with a complex, hand-ground spice paste and savory dried shrimp. It is a masterful balance of spicy, creamy, and umami notes, topped with an array of textures that define authentic Malaysian street food.
🥗 Ingredients
The Spice Paste (Rempah)
- 10-12 pieces Dried red chilies (soaked in hot water and deseeded)
- 6 pieces Shallots (peeled and roughly chopped)
- 4 pieces Garlic cloves
- 2 inch knob Fresh galangal (peeled and sliced)
- 2 pieces Lemongrass stalks (white parts only, sliced)
- 1 inch knob Fresh turmeric (or 1 tsp ground turmeric)
- 1 tablespoon Belacan (shrimp paste) (toasted)
- 4 pieces Macadamia nuts or Candlenuts (for richness)
The Broth
- 4 tablespoons Vegetable oil
- 2 tablespoons Dried shrimp (soaked and finely minced)
- 1.5 liters Chicken stock (high quality)
- 400 ml Coconut milk (full fat for best results)
- 10 pieces Tofu puffs (Tau Pok) (halved)
- 2 tablespoons Fish sauce (adjust to taste)
- 1 tablespoon Palm sugar (or brown sugar)
Noodles and Protein
- 200 g Rice vermicelli (soaked until soft)
- 200 g Yellow alkaline noodles (blanched)
- 12 pieces Large prawns (peeled and deveined, tails on)
- 1 piece Chicken breast (poached and shredded)
Garnish
- 1 cup Bean sprouts (blanched)
- 2 pieces Hard-boiled eggs (halved)
- 1/4 cup Fresh laksa leaves (Vietnamese mint) (finely chopped)
- 4 teaspoons Sambal oelek (for serving on the side)
- 1 piece Lime (cut into wedges)
👨🍳 Instructions
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1
Prepare the spice paste by blending the soaked chilies, shallots, garlic, galangal, lemongrass, turmeric, toasted belacan, and nuts in a food processor until a smooth, vibrant red paste forms. Add a splash of water if needed to help it blend.
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2
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Add the prepared spice paste and the minced dried shrimp.
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3
Fry the paste for 8-10 minutes, stirring constantly. This is called 'pecah minyak'—you want the oil to separate from the paste and the color to deepen into a rich maroon.
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4
Pour in the chicken stock and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 15 minutes to allow the flavors to marry.
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5
Stir in the coconut milk and bring the broth back to a very gentle simmer. Avoid a rolling boil at this stage to prevent the coconut milk from curdling.
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6
Add the tofu puffs to the broth. They act like little sponges, soaking up the flavorful liquid. Season with fish sauce and palm sugar.
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7
In a separate pot of boiling water, blanch the prawns for 2-3 minutes until pink and opaque. Remove and set aside. In the same water, quickly blanch the bean sprouts for 30 seconds.
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8
Prepare your noodles: Cook the rice vermicelli and yellow noodles according to package instructions. Drain well.
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9
Divide the mixed noodles into four deep serving bowls.
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10
Top the noodles with shredded chicken, blanched prawns, and half a hard-boiled egg per bowl.
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11
Ladle the hot coconut broth generously over the noodles, ensuring each bowl gets several tofu puffs.
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12
Finish each bowl with a sprinkle of chopped laksa leaves, a dollop of sambal, and a lime wedge on the side.
💡 Chef's Tips
Don't rush the frying of the spice paste; the oil separation is the key to a deep, authentic flavor. If you can't find fresh laksa leaves, use a mix of fresh cilantro and mint for a similar aromatic profile. Using a combination of both rice vermicelli and yellow noodles is traditional and provides a wonderful variety of textures. For a cleaner broth, you can strain the spice paste through a sieve after simmering, though many prefer the rustic texture of the ground spices. Adjust the heat by adding more or fewer dried chilies to the paste depending on your preference.
🍽️ Serving Suggestions
Serve with a side of extra Sambal Belacan for those who crave more heat. A cold glass of Thai Iced Tea or a fresh Lime Juice Calamansi drink cuts through the richness of the coconut milk. Crunchy prawn crackers make a great side for dipping into the leftover broth. Serve immediately while steaming hot to ensure the noodles don't over-absorb the soup.