curry laksa

Spicy chicken curry Laksa soup is flavored with an intense laksa paste made from chiles, nuts, spices, and herbs and enriched with creamy coconut milk. Tender rice noodles, vegetables, tofu puffs, and chunks of chicken make it a satisfying meal in a bowl.

Chicken Curry Laksa Soup

red chilies

shrimp

macadamia nuts

shrimp paste

curry powder

coriander seeds

cumin seeds

turmeric

1- inch piece galangal or ginger

garlic

onion (chopped)

lemongrass (white part only)

rice noodles

neutral oil

(boneless chicken thighs,

chicken broth

coconut milk

salt

sugar

fish sauce

lime juice

Chile chile paste

Thai red chiles

cilantro

To make the laksa paste, combine the paste ingredients in a food processor and pulse to a paste.

Cook the noodles according to the package directions and then drain.

To make the soup, heat the oil in a skillet over medium heat. Add 2 tablespoons of the Laksa paste, and cook, stirring, for 3 to 4 minutes, until the oil begins to separate. Add the chicken and cook 3 to 4 minutes more, until the chicken changes color from pink to white.

Add the broth and coconut milk and bring it to a boil. Reduce the heat to medium-low, cover, and simmer for about 7 minutes.

Add the tofu puffs, salt, sugar, fish sauce, and lime juice. Taste and adjust the seasoning as needed.

To serve, divide the noodles between the serving bowls. Ladle the soup over the noodles.

Serve hot, garnished with the chiles, chile paste, and cilantro.

Add chicken stock and coconut milk. Bring it to a boil. Cover and cook for 7 minutes.&nbsp;

Malaysian curry laksa is a delicous noodle soup that eats like a meal.

Malaysian curry laksa - curry mee

shallots (chopped)

lemongrass (- outer leaves discarded. Chopped.)

garlic ginger paste (or 3 cloves of garlic and a 3/4 inch piece of ginger, chopped)

enough water to puree

vegetable oil

chicken thighs (boneless, skinless. Cut into 3/4 inch pieces.)

oz shrimp (pre-cooked for perfect shrimp (see note))

chicken stock

coconut milk (2 15 ounce cans is close enough)

tbsp fish sauce

bean sprouts

Chinese egg noodles

lime

Combine the chopped shallots, chopped lemongrass and garlic ginger paste in your blender. Add a couple tablespoons of water. Try to puree. Keep adding water a tablespoon at a time until it goes. This really depends on your blender. I can&#x27;t tell you what&#x27;s right for yours.

Once it is pureed scrape it out into a bowl.

Make the shallot lemongrass paste

Follow the instructions on the package. When done drain them through a colander and then rinse in cold water. Set aside.

Cook your noodles

Pick a pot big enough to hold all the ingredients. A dutch oven is a good choice here.

Add the oil to the pot and heat the oil over medium low heat.

Add the Malaysian meat curry powder and kashmiri chili powder. Stir constantly for about 30-45 seconds. You need to be careful here. You don&#x27;t want to burn your spices but you do want to cook them out. This is called blooming the spices and it&#x27;s where magic happens.

Add the shallot lemongrass paste. Stir to combine. Continue cooking for 5-7 minutes, stirring regularly.

Add the chicken stock. Bring to a simmer and add the chicken. Cook for about 5-8 minutes until almost done. If you didn&#x27;t pre-cook the shrimp (see note) add them now. Cook until they just turn pink.

Add the coconut milk and fish sauce. Stir to combine. Bring back to a simmer.

Divide the cooked noodles into 4 bowls. Toss in some bean sprouts. Add pre-cooked shrimp if you are going the pre-cooked shrimp route.  Ladle the hot curry laksa soup overtop. Garnish with sambal and lime wedges. Enjoy.

Make the curry laksa

This deeply savory Malaysian curry noodle soup is a vegan version of the popular curry laksa and it does not disappoint! Made with a homemade laksa paste and a fusion of Southeast Asian, Chinese, and Indian flavors, you’ll fall in love with this recipe from my new cookbook, Big Vegan Flavor.

Malaysian Curry Noodle Soup

(about 12 grams) kombu ((see Note 1))

(50 grams) Chinese light soy sauce ((see Note 2))

wakame seaweed ((optional))

shallots (roughly chopped)

garlic cloves, (chopped)

2- inch (5cm piece) galangal, (very thinly sliced (see Note 3))

1- inch (2.5cm) piece fresh turmeric, (peeled

lemongrass, (smashed and finely chopped (see Note 5))

(25 grams) roasted cashews ((or peanuts))

soy sauce

neutral-flavored oil

(227 grams) oyster mushrooms, (torn into strips (see Note 6))

Sea salt ((or kosher salt))

(13.5-ounce 400 milliliters) can full-fat coconut milk

curry leaves

(8-ounce 227 grams) package fried tofu puffs or soy puffs

coconut sugar

limes

mint leaves, cilantro, and/or Thai basil leaves

Thai chiles, (thinly sliced (for spicy!))

Bean sprouts

Chinese chili oil / chili crisp

Make the broth. Cut a few slits in the kombu to release the flavor. In a small or medium saucepan over medium heat, bring 5 cups of water (1.2 L), the kombu, wakame (if using), and soy sauce to a simmer. Gently simmer for 10 minutes, then remove from the heat and stir in 1 tablespoon lime juice. The broth should taste like the sea.a. Fit a medium or large bowl underneath a colander and strain the broth, discarding the kombu and wakame.

Optional - toast the whole spices. Heat a dry frying pan over medium heat. Once hot, add the coriander and cumin seeds. Cook, stirring or shaking the pan frequently, until aromatic and a few shades darker. Remove from the heat to prevent burning.

Make the laksa paste. In a food processor or small-capacity high-powered blender (a 32 ounce/1 L or smaller blender cup), add the coriander and cumin seeds, shallots, garlic, galangal (or ginger), turmeric, chile peppers, lemongrass, cashews or peanuts, soy sauce, cilantro, lime zest, and lime juice. Blend until a paste forms, stopping to scrape down the sides as you go.a. Add the oil (or water) gradually, 1 tablespoon at a time, until a paste comes together (it won’t be completely smooth but try to get it as smooth as you can).b. Tip: Don’t stick your eyeballs directly over the blender or they’ll water!

In a Dutch oven or soup pot, heat the 2 tablespoons oil over medium-low heat. After several minutes / once the pan is hot, add the Laksa Paste and cook, stirring frequently to prevent sticking, until it just starts to dry out, 5 to 8 minutes.

Pour in the Broth, scraping up any browned bits stuck to the bottom. Add the mushrooms, ¼ teaspoon sea salt, and the leftover lemongrass stalks (if using; see Ingredient Notes). Bring to a boil, then lower the heat and simmer rapidly for 10 minutes.

Use a slotted spoon to discard the whole lemongrass pieces, if used. Add the coconut milk, curry leaves, and tofu puffs. Simmer for 5 minutes. Taste for seasonings, adding a few dashes of soy sauce or salt as needed. Taste, adding the sugar to taste.

While the soup simmers, cook the noodles according to the package directions. Drain and keep warm.

Assemble. Divide the noodles among four bowls. Ladle hot curry on top and add desired garnishes. Squeeze fresh lime juice on top. Add optional toppings.

Top 3 curry laksa recipes from across the web

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Chicken Curry Laksa Soup

Malaysian curry laksa - curry mee

Malaysian Curry Noodle Soup

Top 3 curry laksa recipes from across the web

The most viewed curry laksa recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Curry Laksa Soup

Malaysian curry laksa - curry mee

Malaysian Curry Noodle Soup

The most viewed curry laksa recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine