Malaysia

Curry Laksa

Name: Curry Laksa
Total time: 70 min
Yield: 4
Cuisine: Malaysia
Ingredients: 200 g each Egg noodles & rice vermicelli; 4 tbsp Laksa curry paste; 400 ml Coconut milk; 200 g each Prawns & chicken; 8 Tofu puffs (taupok); 1 handful / some Bean sprouts & sambal; 800 ml Chicken stock

Creamy coconut curry noodle soup from Malaysia

Curry laksa (also curry mee or laksa lemak) is the coconut-creamy sister of the sour assam laksa and a hallmark of Malaysian-Chinese Peranakan cuisine.

A rich broth carried by curry paste and coconut milk holds two kinds of noodles; topped with prawns, chicken, tofu puffs and cockles.

Servings4

Time70 min

LevelAdvanced

Ingredients

Egg noodles & rice vermicelli200 g each
Laksa curry paste4 tbsp
Coconut milk400 ml
Prawns & chicken200 g each
Tofu puffs (taupok)8
Bean sprouts & sambal1 handful / some
Chicken stock800 ml

★ = available authentic in the Asia Boutique

Preparation

Fry the laksa curry paste in oil until fragrant.
Pour in chicken stock and coconut milk.
Cook chicken and tofu puffs in it, steep prawns briefly.
Cook the egg noodles and rice vermicelli separately.
Arrange in bowls, pour over broth, serve with sprouts and sambal.

Make it original

Laksa curry paste and coconut milk for curry laksa are in the Asia Boutique.

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