Classic Curry Laksa
Hidangan tradisional · Malaysian
A rich and aromatic Malaysian noodle soup featuring a creamy coconut curry broth, tender chicken, shrimp, tofu puffs, and a medley of fresh herbs.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Chicken thighs300g
- Large shrimp200g
- Tofu puffs (tau pok)150g
- Rice vermicelli noodles200g
- Coconut milk400ml
- Chicken broth500ml
- Curry laksa paste100g
- Shallots2
- Garlic3 cloves
- Galangal2cm piece
- Lemongrass1 stalk
- Chilies2-3
- Turmeric powder1 tsp
- Shrimp paste (belacan)1 tsp
- Vegetable oil2 tbsp
- Bean sprouts100g
- Cilantro1 bunch
- Lime1
- Saltto taste
- Wateras needed
Langkah
- 1
Prepare the curry paste: Blend shallots, garlic, galangal, lemongrass, chilies, turmeric powder, and shrimp paste until smooth.
- 2
Heat vegetable oil in a large pot over medium heat. Add the curry paste and sauté until fragrant, about 5-7 minutes.
- 3
Add chicken thighs and cook until lightly browned. Pour in chicken broth and coconut milk. Bring to a simmer.
- 4
Add tofu puffs and simmer for 15-20 minutes, allowing them to absorb the broth.
- 5
Meanwhile, cook rice vermicelli noodles according to package directions. Drain and divide among serving bowls.
- 6
Add shrimp to the simmering broth and cook for 2-3 minutes until pink and cooked through. Season with salt to taste.
- 7
Ladle the hot curry laksa broth with chicken, tofu puffs, and shrimp over the noodles in each bowl. Top with fresh bean sprouts and cilantro. Serve immediately with lime wedges.
