andrejthechef
InternationalNoodlesDinnerDairy-free

Curry Laksa

Malaysia’s coconut curry noodle soup: a fried spice paste in coconut broth over noodles, with shrimp, tofu puffs and the works.

prep
30 min
cook
30 min
total
1 h
serves
4
level
medium
Laksa, a classic from Malaysia.

Curry laksa is a broth with gravity: a pounded paste of chilies, lemongrass, galangal and belacan, fried until its oil splits, then drowned in coconut milk and stock. Everything else, noodles, shrimp, sprouts, is cargo.

The tofu puffs matter more than they look: they are sponges that drink the broth and detonate when bitten. Skipping them is a rookie tell.

Curry Laksa is one of the world's classic dishes from 67 countries.

method

  1. Blend the chilies, shallots, garlic, lemongrass, galangal, nuts, belacan and turmeric with a splash of water into a smooth paste.

  2. Fry the paste in the oil over medium heat, stirring, for 10 to 12 minutes until it darkens, smells roasted, and the oil separates at the edges.

  3. Add the stock and coconut milk and simmer 10 minutes. Season with salt and a pinch of sugar.

  4. Add the tofu puffs for 5 minutes, then the shrimp for the final 2.

  5. Cook the noodles separately and divide between bowls with the beansprouts.

  6. Ladle the broth, shrimp and puffs over, top with egg and herbs, and serve with lime and sambal.

chef's tips

  • The paste fry is the dish: stop when the oil splits, not before.
  • A good jarred laksa paste plus fresh lemongrass is a respectable Tuesday shortcut.
  • Tofu puffs are in every Asian grocer near the tofu; they keep frozen.