Malaysian Curry Laksa
Malaysian curry laksa is a delicious noodle soup that eats like a meal.
Malaysian Meat Curry powder can be purchased or made at home with these spices, ground in a mortal and pestle:
- Fennel seeds
- Star anise
- Coriander seeds
- Cumin seeds
- Cardamom pods
- Black pepper
- Cinnamon
- Cloves
- Servings This recipe serves six moderate portions or four monster portions. You know your appetite.
Ingredients
For the shallot lemongrass paste:
- 237 ml (1 cup) chopped shallots
- 1 stalk lemongrass, outer leaves discarded, finely chopped.
- 30 ml (2 tablespoons) garlic-ginger paste or 3 cloves of garlic and a 2 cm (3/4 inch) piece of ginger, chopped
For the curry laksa:
- 454 grams (1 pound) Chinese egg noodles, cooked per package instructions.
- 59 ml (1/4 cup) vegetable oil
- 59 ml (1/4 cup) Malaysian meat curry powder – yes seriously, get the right curry powder
- 2.5 to 10 ml (1/2 to 2 teaspoons) Kashmiri chili powder -- 1/2 teaspoon is nicely spiced, 2 teaspoons is pretty hot
- 1.2 liters (5 cups) chicken stock
- 6 boneless, skinless chicken thighs, cut into 2 cm (3/4 inch) pieces
- 12 oz shrimp pre-cooked for perfect shrimp (see note)
- .9 liter (4 cups) coconut milk (two 15-ounce cans is close enough)
- 59 ml (1/4 cup) fish sauce
- 473 ml (2 cups) bean sprouts
- Sambal sauce, for garnish
- Fresh lime wedges, for garnish
Note: Pre-cooking shrimp – I like to pre-cook shrimp so they are perfectly done in the final dish. It’s easy. Thaw and peel the shrimp. Bring 1 liter (about 4 cups) of salted water to a boil. Remove from heat. Add the shrimp. Cover. Let sit to cook (6 minutes for 31-40 count, 7 minutes for 26-30 count or 8 minutes for 21-25 count). Transfer the shrimp to an ice bath to stop them from cooking more. All you need to do is drop them into the bowl and ladle the soup overtop. This will warm them through.
Preparation
For the shallot lemongrass paste:
- Combine the chopped shallots, chopped lemongrass and garlic-ginger paste in your blender. Add about 10 ml (2 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’t tell you what’s right for yours.
- Once it is pureed scrape it out into a bowl.
For the curry laksa:
- Cook your noodles; follow the instructions on the package. When done drain them through a colander and then rinse in cold water. Set aside.
- 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’t want to burn your spices but you do want to cook them out. This is called blooming the spices and it’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’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 over the top. Garnish with sambal and lime wedges. Enjoy.
Nutrition
Serving: 6g | Calories: 724kcal | Carbohydrates: 31g | Protein: 44g | Fat: 50g | Saturated Fat: 38g | Cholesterol: 262mg | Sodium: 1566mg | Potassium: 994mg | Fiber: 3g | Sugar: 3g | Vitamin A: 148IU | Vitamin C: 9mg | Calcium: 165mg | Iron: 10mg
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Excellent recipe with a lot details and useful tips.