Curry Laksa 咖喱喇沙

A rich and spicy Malaysian noodle soup, featuring a fragrant coconut milk-based curry broth, typically served with vermicelli and egg noodles, tender chicken, shrimp, fish cakes, and bean sprouts, garnished with fresh herbs and a dollop of sambal.

Nutrition (per serving)

Ingredients

• 15 pieces Dried Red Chilies (soaked, deseeded)
• 8 large Shallots
• 6 cloves Garlic
• 3 stalks Lemongrass (white part only)
• 5 cm piece Galangal
• 2 cm piece Turmeric Root
• 4 pieces Candlenuts (or macadamia nuts)
• 1 tbsp Toasted Belacan (shrimp paste)
• 1 tbsp Coriander Powder
• 1 tsp Cumin Powder
• 1 tsp Fennel Powder
• 4 tbsp Cooking Oil
• 500g Chicken Thighs (boneless, skinless, sliced)
• 300g Shrimp (peeled, deveined)
• 200g Fish Cakes (sliced)
• 1 litre Thick Coconut Milk
• 500ml Chicken Broth/Stock
• 500ml Water
• 1 tsp Sugar
• 1 tsp Salt
• 2 tbsp Fish Sauce
• 300g Egg Noodles
• 200g Vermicelli
• 200g Bean Sprouts
• 100g Tofu Puffs (tau pok, halved)
• 1 bunch Fresh Coriander (chopped, for garnish)
• 2 pieces Lime (wedges, for garnish)
• 2 pieces Red Chilies (sliced, for garnish)
• Sambal (to serve)

Steps

1. Prepare Laksa Paste: Blend dried red chilies, shallots, garlic, lemongrass, galangal, turmeric root, candlenuts, toasted belacan, coriander powder, cumin powder, and fennel powder with a little cooking oil until a smooth paste forms.
2. Sauté Laksa Paste: Heat cooking oil in a large pot or wok. Add the laksa paste and sauté over medium heat until very fragrant and the oil separates, about 10-15 minutes.
3. Add Chicken and Broth: Add chicken thighs to the pot and stir-fry until lightly browned. Pour in chicken broth, water, and thick coconut milk. Bring to a simmer.
4. Simmer Broth: Reduce heat to low, add sugar, salt, and fish sauce. Let the broth simmer gently for 15-20 minutes, allowing the flavors to meld.
5. Cook Noodles and Components: While the broth simmers, blanch egg noodles and vermicelli separately according to package instructions. Blanch bean sprouts and tofu puffs briefly. Set aside.
6. Add Shrimp and Fish Cakes: Add shrimp and sliced fish cakes to the simmering broth and cook until the shrimp turn pink and opaque, about 2-3 minutes. Do not overcook.
7. Assemble Laksa: Divide the cooked egg noodles, vermicelli, bean sprouts, and tofu puffs among serving bowls. Ladle the hot curry laksa broth with chicken, shrimp, and fish cakes over the noodles.
8. Garnish and Serve: Garnish each bowl with fresh coriander, lime wedges, and sliced red chilies. Serve hot with a side of sambal.

Related recipes

More Malaysian recipesChicken recipes

Sambal Udang Ikan Bakar Ayam Masak Merah Nasi Goreng Kampung Curry Fish Head Mee Rebus