Curry Laksa | Malaysian Curry Noodle Soup (Malaysian • Dairy free • Gluten free)

Panaeng Curry Do you love Noodles? Do you love Spicy curries? How about combining both of those into an awesome Malaysian Soup with creamy coconut milk and fresh herbs? Ready?

I loved this soup the first time I had it at a Malaysian restaurant. Luckily I have my sweet Malaysian friend who gave me tips for the soup and also some curry laksa paste bought from Malaysia itself. All I had to do was try a few times to recreate the paste without any preservatives and with what was available around me. Once the paste was done, the soup came together so easily. It is a very easy soup that is hard to mess up and amazingly flavorful. Even picky kids love it.

DID YOU KNOW?

  • In its traditional form, fish sauce contains fermented by-product of the entire fish, harvested from clean water and rich in extracted minerals and vitamins. Researchers found that protein hydrolysates were created during the fermentation process, which have significant health benefits. They improve the ability of skeletal muscle to absorb free amino acids required to build more muscle, affecting body composition, exercise performance and muscle growth
  • Because a sprouting or germinating plant needs certain nutrients for growth, sprouts are rich in proteins, amino acids, vitamins and minerals.


Cuisine: South Indian
Serves: 4 Adults

Ingredients Quantity For Mild Curry
Chilli Paste
Fresh Red Chillies 1/2 cup
Dried Red Chillies 5-10 Use 5 red chillies deseeded
Fish Sauce 2 tsp
Oil 1/4 cup
Salt 1 tsp
Sugar 1/2 tsp
Laksa Paste
Shallots (Chopped) 1/3 cup
Garlic 2 big cloves
Lemongrass (Chopped) 3 tbsp
Galangal (Chopped) 2 inch
Coriander seeds 1/4 cup
Turmeric 1 tsp
Cashew nut 1/4 cup
Fish sauce 1 tbsp
Soup
Oil 2 tbsp
Brown Sugar 1 1/2 tbsp
Chicken (Bone-in recommended) 8 oz/ 250 gms
Shrimp 8 oz/ 250 gms
Salt 1 tsp
Coconut milk 2 cups
Vermicelli/Egg Noodles (or a combination of both)  1 package
Garnish
Beansprouts (Blanched) Optional
Egg Optional
Mint Optional
Lime Optional

Instructions

Chilli Paste

  1. Soak the dried red chillies in boiling water till soft.
  2. Blend the dried chilies,  fresh red chilies and fish sauce to a fine paste.
  3. Heat a pan on medium heat and add oil. When oil is hot, add the ground paste, salt and sugar.
  4. Sauté the paste on medium-low till raw smell disappears (around 5 mins).
  5. Strain the Chilli paste from oil and keep aside.

Laksa Paste

  1. Blend all the ingredients under Spice Paste adding as little water as possible.

Soup

  1. If your shrimp is not cleaned, peel and devein the shrimp. Tie all the heads and tails in a cheese cloth  (like a boquet garni).
  2. Heat a pot on medium heat. Add oil.
  3. When oil is hot add the spice paste and brown sugar. Sauté on low till oil separates. (This step is very important. Oil separating from the paste indicates that the paste is completely cooked and the flavors have combined)
  4. Add 3 cups of water, chicken and the cheesecloth bag of shrimp scraps (if using).
  5. When water starts to boil, reduce the heat to low and cook for 30 minutes.
  6. While the soup is simmering, prepare the noodles as per the package instructions and keep it aside.
  7. After 30 mins add the shrimp and cook for 3-4 mins till they turn pink.
  8. Add salt, coconut milk and chilli paste (as needed).
  9. Cook on medium heat till the soup barely starts to boil.
  10. If using bone-in chicken, remove the bone from the chicken, shred the meat and add it back to the soup.

Garnish

  1. If you choose to use bean sprouts, blanch them before serving with the soup. (To Blanch – Bring a pot of water with salt to boil. Add the bean sprouts and wait for the water to come back to boil. After 1 minute, drain the bean sprouts and immerse in cold water/ice immediately.)

References

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