Curry Laksa (Laksa Lemak)
Traditional dish · Malaysian/Singaporean
A rich and creamy coconut milk-based noodle soup, featuring a fragrant curry paste, chicken, shrimp, tofu puffs, and bean sprouts, offering a comforting and aromatic experience.
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Ingredients
- Chicken breast300g
- Shrimp200g
- Rice noodles (thick)300g
- Coconut milk400ml
- Chicken stock600ml
- Tofu puffs10
- Bean sprouts100g
- Shallots3
- Garlic3 cloves
- Lemongrass2 stalks
- Galangal2cm piece
- Chilies (dried)5
- Turmeric powder1 tsp
- Coriander powder1 tsp
- Shrimp paste (belacan)1 tsp
- Lime1
- Cilantrosmall bunch
- Saltto taste
- Wateras needed
Steps
- 1
Slice chicken breast thinly. Peel and devein shrimp.
- 2
Blend shallots, garlic, lemongrass, galangal, dried chilies, turmeric, coriander, and shrimp paste into a smooth paste.
- 3
Heat a pot and sauté the curry paste until fragrant. Add chicken and cook until browned.
- 4
Pour in chicken stock and coconut milk. Bring to a simmer and cook for 15 minutes. Add tofu puffs.
- 5
Add shrimp and cook for 2-3 minutes until pink.
- 6
Cook rice noodles according to package directions. Drain.
- 7
Blanch bean sprouts briefly in boiling water.
- 8
Assemble by placing noodles in bowls, ladling the hot curry broth with chicken, shrimp, and tofu puffs over. Top with fresh bean sprouts, cilantro, and a lime wedge.
