Curry Laksa, a tasty and spicy Malaysian coconut based curried noodle soup topped with shredded chicken, shrimps, fried tofu, and bean sprouts. | RotiNRice.com

Curry Laksa

Curry Laksa, a tasty and spicy Malaysian coconut based curried noodle soup topped with shredded chicken, shrimps, fried tofu, and bean sprouts.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Course: Main Dish
Cuisine: Malaysian
Keyword: curry laksa
Servings: 4
Calories: 857kcal
Author: Linda Ooi

INGREDIENTS

  • 2 medium onions (peeled and cut into chunks)
  • 3 cloves garlic (peeled and halved)
  • 1 stalk lemongrass (slice bottom third into rings)
  • inch ginger (peeled and thickly sliced) (45g)
  • ½ cup curry powder (50g)
  • ¼ cup vegetable oil (60ml)
  • 4 chicken thighs (skin removed)
  • 3 pandan leaves (shredded and knotted)
  • 7 cups water (1.7 liters)
  • 12 oz bean sprouts (trimmed) (340g)
  • 1 lb fresh yellow noodles (450g)
  • 8 oz shrimps (peeled and deveined) (225g)
  • cups coconut milk (360ml)
  • 12 small pieces deep fried tofu (halved)
  • Salt to taste
  • ½ cucumber (julienned)
  • 3 to 4 sprigs mint leaves (stems removed)
  • 1 lime (cut into wedges)
  • 4 to 6 tsp sambal (optional)

INSTRUCTIONS

  • Blend onions, garlic, lemongrass, and ginger with 2 tablespoons of water until fine. Pour mixture into a bowl. Mix in curry powder to form a thick paste.
  • Heat vegetable oil in a large pot. Stir fry spice paste over medium heat until fragrant, about 5 minutes. Add chicken and stir till chicken turns opaque, about 3 minutes.
  • Add pandan leaves and pour in 7 cups (1.7 liters) of water. Bring to a boil. Reduce heat and allow it to simmer for 20 minutes.
  • In the meantime, fill a separate pot half full of water. Bring to a boil. Scald bean sprouts for about 20 seconds. Remove with a metal strainer.
  • Add noodles and cook according to packaging instructions. Remove with metal strainer.
  • Remove chicken with tongs. When cool enough to handle, shred meat and discard bones.
  • Lower shrimps into curry soup with a metal strainer. Allow shrimps to cook for 3 to 4 minutes until shrimps curl and turn pink. Remove and set aside.
  • Pour coconut milk into soup.
  • Add deep fried tofu and season with salt. Bring it up to a boil and allow coconut milk to be heated through. Turn off heat.
    Curry Laksa-8
  • Place a portion of noodles and bean sprouts in a bowl. Pour curry soup over noodles and vegetables. Top with shredded chicken meat, shrimps, cucumber, mint leaves, and sambal. Squeeze some lime over noodles if desired.
  • Serve immediately.

NUTRITION

Calories: 857kcal
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