📝 About This Recipe
A soul-warming masterpiece of Southeast Asian cuisine, this Curry Laksa features a rich, coconut-milk base infused with a complex, hand-ground spice paste. Originating from the Peranakan culture of Malaysia and Singapore, it balances fiery chilies with creamy sweetness and the briny depth of dried shrimp. Every spoonful offers a symphony of textures, from silky rice vermicelli to spongy tofu puffs that soak up the fragrant, golden broth.
🥗 Ingredients
The Spice Paste (Rempah)
- 10-12 pieces Dried Red Chilies (soaked in hot water and drained)
- 6 pieces Shallots (peeled and roughly chopped)
- 4 cloves Garlic (peeled)
- 2 inch piece Fresh Galangal (peeled and sliced)
- 2 stalks Lemongrass (white parts only, finely sliced)
- 1 inch piece Fresh Turmeric (or 1 tsp ground turmeric)
- 1 tablespoon Belacan (Shrimp Paste) (toasted)
- 2 tablespoons Dried Shrimp (soaked in water for 10 mins and drained)
- 4 pieces Macadamia Nuts or Candlenuts (for thickness)
The Broth Base
- 4 tablespoons Vegetable Oil
- 1.5 liters Chicken Stock (high quality or homemade)
- 400 ml Coconut Milk (full fat for best creaminess)
- 10 pieces Tofu Puffs (Tau Pok) (halved)
- 1 tablespoon Palm Sugar (or brown sugar)
- 2 tablespoons Fish Sauce (adjust to taste)
Noodles and Proteins
- 200 g Rice Vermicelli (soaked until soft)
- 200 g Yellow Alkaline Noodles (fresh)
- 12 large Raw Prawns (peeled and deveined, tails on)
- 200 g Chicken Breast (poached and shredded)
Garnish and Finish
- 1 cup Bean Sprouts (blanched)
- 2 pieces Hard Boiled Eggs (halved)
- 1/4 cup Fresh Cilantro or Laksa Leaves (chopped)
- 2 pieces Lime (cut into wedges)
- 2 tablespoons Sambal Oelek (for extra heat)
👨🍳 Instructions
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1
Prepare the spice paste (rempah) by placing the soaked chilies, shallots, garlic, galangal, lemongrass, turmeric, toasted belacan, dried shrimp, and nuts into a food processor. Blitz until a smooth, thick paste forms, adding a splash of water if necessary.
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2
Heat the vegetable oil in a large, heavy-bottomed pot or wok over medium heat. Add the spice paste and sauté for 8-10 minutes. This process, called 'pecah minyak', is complete when the paste darkens and the oil begins to separate from the solids.
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3
Pour the chicken stock into the pot and bring to a gentle boil. Stir well to incorporate the fried paste into the liquid.
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4
Lower the heat to a simmer and stir in the coconut milk. Add the tofu puffs; they act like sponges, soaking up the flavorful broth.
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5
Season the broth with palm sugar and fish sauce. Let it simmer gently for 15 minutes to allow the flavors to meld. Do not let it boil vigorously or the coconut milk may curdle.
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6
While the broth simmers, prepare your noodles. Blanch the rice vermicelli and yellow noodles in boiling water for 1-2 minutes until tender, then drain and set aside.
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7
Add the raw prawns to the simmering broth. Cook for 2-3 minutes until they turn pink and opaque.
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8
Taste the broth one last time. It should be a perfect balance of salty, spicy, and slightly sweet. Adjust with more fish sauce or sugar if needed.
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9
To assemble, divide the blanched noodles and bean sprouts among four deep bowls.
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10
Ladle the hot broth over the noodles, ensuring each bowl gets 3 prawns and several tofu puffs.
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11
Top each bowl with shredded chicken, half a hard-boiled egg, and a generous sprinkle of fresh cilantro or laksa leaves.
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12
Serve immediately with a lime wedge on the side and an extra dollop of sambal for those who crave more heat.
💡 Chef's Tips
Take your time frying the spice paste; the oil separation is the secret to a deep, authentic flavor. If you cannot find galangal, use ginger, though the flavor profile will shift slightly toward citrus. Always use full-fat coconut milk; low-fat versions lack the mouthfeel required for a hearty laksa. Toasting the belacan (shrimp paste) in a dry pan for 1 minute before blending releases its essential oils and removes the raw pungency. For a clearer broth, poach the chicken and prawns separately in stock before adding to the final coconut base.
🍽️ Serving Suggestions
A cold, crisp Tiger beer or a glass of iced Lychee tea balances the spice beautifully. Serve with a side of Otak-Otak (grilled fish cake) for a complete Malaysian feast. Provide a small dish of extra fish sauce mixed with bird's eye chilies for those who want more salt and heat. A plate of fresh cucumber sticks can provide a refreshing crunch between spicy bites.