📝 About This Recipe
Transport your senses to the bustling hawker stalls of Malaysia and Singapore with this rich, fragrant Curry Laksa. This iconic bowl features a complex, spice-laden coconut broth that balances creamy richness with a vibrant chili kick, clinging perfectly to a mix of rice and egg noodles. Topped with succulent shrimp, savory tofu puffs, and a bright array of fresh herbs, it is the ultimate comfort food for those seeking a deep, multi-dimensional culinary embrace.
🥗 Ingredients
The Laksa Paste (Rempah)
- 10-12 pieces Dried Red Chilies (soaked in hot water until soft)
- 5-6 pieces Shallots (peeled and roughly chopped)
- 4 cloves Garlic (peeled)
- 2 inch knob Fresh Galangal (peeled and sliced)
- 2 stalks Lemongrass (white parts only, finely sliced)
- 1 inch knob Turmeric Root (peeled (or 1 tsp powder))
- 1 tablespoon Belacan (Shrimp Paste) (toasted for maximum aroma)
- 4 pieces Cashews or Macadamia Nuts (provides thickness and richness)
The Broth Base
- 4 tablespoons Vegetable Oil (for frying the paste)
- 6 cups Chicken or Prawn Stock (high quality or homemade)
- 1.5 cups Coconut Milk (full fat for best texture)
- 2 tablespoons Fish Sauce (adjust to taste)
- 1 tablespoon Palm Sugar (grated, or brown sugar)
- 10 pieces Fried Tofu Puffs (Tau Pok) (halved to soak up the broth)
Noodles and Protein
- 200 grams Rice Vermicelli (soaked and blanched)
- 200 grams Fresh Egg Noodles (blanched)
- 12-16 pieces Large Shrimp/Prawns (peeled and deveined, tails on)
- 1 piece Chicken Breast or Thigh (poached and shredded)
Garnish and Finish
- 1 cup Bean Sprouts (blanched for 30 seconds)
- 2 pieces Hard Boiled Eggs (halved)
- 1/2 cup Fresh Cilantro or Laksa Leaves (roughly chopped)
- 1 piece Lime (cut into wedges)
- 1 tablespoon Sambal Oelek (optional 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, and nuts into a blender or 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 over medium heat. Add the spice paste and sauté for 8-10 minutes, stirring constantly. The paste is ready when the oil begins to separate from the solids and the aroma is incredibly fragrant and deep red.
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3
Pour in the chicken or prawn stock. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 15 minutes to allow the flavors to marry.
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4
Stir in the coconut milk, palm sugar, and fish sauce. Continue to simmer gently—do not let the broth come to a rolling boil again, as this can cause the coconut milk to curdle or separate.
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5
Add the halved tofu puffs to the simmering broth. These little sponges will soak up the spicy coconut liquid, becoming flavor bombs in the final dish.
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6
Add the prawns to the broth. Cook for 2-3 minutes until they turn pink and opaque. Once cooked, remove them and set aside to prevent overcooking, or leave them in if serving immediately.
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7
While the broth simmers, prepare your noodles. Blanch the rice vermicelli and egg noodles in a separate pot of boiling water according to package instructions. Drain well.
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8
Briefly blanch the bean sprouts in the same boiling water for 30 seconds to retain their crunch while removing the raw edge.
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9
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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10
To assemble, divide the mixed noodles among four deep bowls. Top each with shredded chicken, cooked prawns, and a handful of bean sprouts.
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11
Ladle the hot Laksa broth generously over the noodles, ensuring each bowl gets several tofu puffs.
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12
Garnish with half a hard-boiled egg, a sprinkle of fresh cilantro or laksa leaves, and a lime wedge on the side. Serve immediately while steaming hot.
💡 Chef's Tips
Don't rush the frying of the spice paste; the 'oil separation' stage is crucial for authentic flavor depth. Using a mix of thin rice vermicelli and thick egg noodles provides a wonderful contrast in texture that is traditional in many Laksa varieties. If you can't find fresh galangal, use ginger as a substitute, though the flavor will be slightly more peppery and less floral. Toasting the shrimp paste (belacan) in a dry pan for 1-2 minutes before blending makes a world of difference in the umami profile. Always use full-fat coconut milk; light versions lack the viscosity needed to carry the heavy spices of the rempah.
🍽️ Serving Suggestions
A side of extra Sambal or chili oil for those who want to dial up the heat. A cold glass of Thai Iced Tea or fresh Lime Juice to balance the spicy, rich broth. A plate of crisp prawn crackers (krupuk) for added crunch. Sliced cucumbers on the side can provide a refreshing, cooling palate cleanser between bites.