Laksa (Coconut Curry Noodle Soup)

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Laksa is a Noodle soup with an Asian Curry broth.  Rice Noodles and Wheat Noodles are complemented by an extremely yummy hot coconut Curry. Any type of seafood may be added. I use Prawns and Chicken here. The hot curry broth is garnished with boiled egg, crispy shallots, fresh herbs, and beansprouts.

Fresh and Yummy!

The Recipe Intro↓ has more information, step-wise images as well an older version of Recipe Video. If you’d like to check it out.

♦Prep time: 20 mins ♦Cook time: 20 mins ♦Serves: 4-5

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Medium/large  prawns		12-15
Boneless chicken cubes - optional (You may also add any of the following(fish balls,scallops,any other firm flesh fish, clams, mussels).		150-200 gms
Laksa Rice Noodles		200 gms Dried OR 350 gms fresh Cooked noodles
Yellow Wheat Noodles		200 gms Dried OR 350 gms fresh Cooked noodles
Coconut cream (adjust to desired consistency)		250 -300 ml
Fried tofu puffs cut into half  (OR fry your own Firm Tofu into medium cubes-preferred)		One packet
Thai Fish Sauce - I like Knife Brand		1-2 Tbsp
Juice of  lime (adjust to taste)		1 Tbsp
Brown sugar/palm sugar (to taste for balancing)		1 - 2 tsp
Bok Choy, chopped roughly		One bunch

For 'short-cut' Laksa Paste:

Store brought laksa paste		100 -130 gms
Shallots		5
Garlic		5 large cloves
Ginger		5 cm piece
Red chili		1 long mild
Dried prawns (more if you like a stronger flavor)		½ tsp

For homemade Laksa Paste

Dried red chilies		8
Shallots		7
Galangal		½ Tbsp
Ginger		½ Tbsp
Garlic		7 large cloves
Lemongrass (tender inner stalk end)		1 fingers length
Candlenuts		4
Belachan (shrimp paste)		¾ tsp
Dried shrimp		10 small
Coriander powder		2 tsp
Turmeric powder		¹⁄8 tsp
Star anise (spice)		2 small petals
Cloves (spice)		2
Brown sugar or Palm sugar		1 ½ Tbsp
Salt		¼ tsp
Oil		5 Tbsp ( ¼ cup )

For Garnish:

Spring Onion greens, Coriander and Laksa Leaf (also known as Vietnamese Mint) - use any or all of these herbs		As needed
Cleaned bean sprouts		As needed
Shallots  (thinly sliced and fried crisp)		As needed
Boiled egg (1 per bowl)		As needed
Lime wedges		As needed

Method:

1. Clean and devein the prawns.  Reserve the shells.
2. Heat the oil in a small saucepan.  Add the reserved prawn shells. Fry for 1 or 2 minutes till the shells are red and emit the loveliest aroma. Strain this oil through a metal sieve and discard the shells.
3. Reserve this fragrant oil.  (We will fry our Laksa Paste in this oil). 

♦If making the shortcut paste:

1. Add the mild red chili, shallots, garlic, ginger &  dried prawns to a small blender/grinder and blend to a smooth paste.
2. Set this paste and the store-bought paste, separately aside.

♦If making Laksa Paste from scratch:

1. Soak the dry red chilies along with half of the dried shrimp for 20 minutes, till tender. Drain.
2. Blend all the ingredients for the homemade Laksa Paste, in a small blender/grinder till absolutely smooth adding a tsp of the reserved fragrant oil.

♦Blanching/ cooking of the Laksa component ingredients:

1. While the spice paste is being made, bring another pot of water to boil.
2. Add the rice noodles. Boil 2 – 4 minutes till tender. Remove the noodles with a slotted strainer.
3. Add the wheat noodles to the boiling water, 2 – 4  minutes till tender, and remove as well. (If using fresh noodles here, as is widely used in Singapore, you just need to blanch them in the simmering water till they have softened and heated through, as seen in the video).
4. To the same boiling water add the prawns and poach for 2-3 minutes till the prawns are just tender and cooked through. Remove from the broth.
5. If you’re adding chicken add to the same broth, this time adding a little salt and pepper to season and cook till tender. Remove.
6. Set the cooked noodle, prawns, and chicken(and any other of the cooked seafood, you have opted to use) aside, covered.
7. Heat the Fragrant oil(from frying the shells) in a wide nonstick wok. Continue step 8⇓ or 9⇓.
8. »Shortcut paste: Add the freshly ground spice blend.  Fry for 1 minute till oil separates. Then add the store-brought Laksa paste. Stir continuously till the paste gets cooked and moves together in one homogenous mass.  Stir for a good 1 – 2 minutes on low flame.
9. »Laksa Paste from scratch: Add the freshly made Laksa paste(from scratch) and fry on low heat., slowly till color deepens, paste thickens and oil separates.

♦Whichever paste you opted for, Continue to make Laksa as follows⇓:

1. Don’t forget to add a ‘sprinkling’ of water, as needed so that none of the spice paste burns, till nicely cooked.
2. Add about 2½ cups of water/stock and bring to boil.
3. Add the coconut cream and simmer. (Add more water or cream later as needed).
4. Add fried tofu puffs now, and add the fish sauce. lime juice and sugar as per taste, to season well.
5.  When taste is adjusted and the curried broth is cooked, to desired thickness, add the bok choy. Cook only for 30 seconds more. Remove from heat.

♦To Serve:

1. Place Both types of cooked noodles into the bottom of each bowl.
2. Place the cooked prawns, chicken etc.. over the noodles.
3. Pour over as much of the curried broth as desired.
4. Top with the boiled egg, green herbs, followed by beansprouts, followed by the crisply fried shallots.
5. Serve hot! Yummy! Serve Chilli Sambal along with the Laksa if you like. I don’t feel the need for it.

Laksa (Coconut Curry Noodle Soup)

 

Notes:

• Use uncooked thicken rice vermicelli and round egg noodles or use cooked fresh noodles available to make Laksa. I use LG brand(yellow wheat noodles  & thick rice noodles)
• You can always add more water or coconut cream to make more broth. Season with fish sauce lime, salt as needed.
• Some will like a stronger flavor of Belachan and Dried shrimp. feel free to add more to the paste. I prefer a more subtle taste.

Key Ingredients: Prawns, Chicken, Noodles, Coconut Cream, Spices, Shallots, Garlic, Ginger, Chilli, Herbs.

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