Curry Laksa, a popular Malaysian dish, is a fragrant noodle soup that combines a rich, spicy coconut curry broth with noodles, tofu puffs, fish cakes, shrimp, and chicken. Here is a detailed recipe, including ingredients, instructions, tips, variations, and calorie information.
Ingredients
For the Curry Paste:
- 3 cloves garlic
- 2 large shallots
- 1-inch piece of ginger
- 1-inch piece of turmeric or 1 tsp turmeric powder
- 3 red chilies (adjust to taste)
- 1 lemongrass stalk (white part only)
- 1 tsp shrimp paste (belacan)
- 1 tbsp oil
For the Soup:
- 2 tbsp oil
- 400ml coconut milk
- 500ml chicken or vegetable broth
- 1 tbsp curry powder
- 1 tbsp chili paste (optional)
- 200g tofu puffs
- 200g cooked chicken breast, shredded
- 200g fish cakes, sliced
- 200g shrimp, peeled and deveined
- 200g rice vermicelli noodles
- 100g bean sprouts
- Fresh cilantro and mint leaves, for garnish
- Lime wedges, for serving
Instructions
Prepare the Curry Paste:
- In a food processor, blend the garlic, shallots, ginger, turmeric, red chilies, lemongrass, and shrimp paste into a smooth paste.
- Heat 1 tbsp of oil in a pan over medium heat, then add the paste. Cook for about 5-7 minutes until fragrant and the oil starts to separate from the paste.
Make the Soup:
- In a large pot, heat 2 tbsp of oil over medium heat.
- Add the curry paste and cook for another 2-3 minutes.
- Stir in the curry powder and chili paste (if using) and cook for another minute.
- Pour in the coconut milk and chicken broth, stirring well to combine. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Add the tofu puffs, shredded chicken, fish cakes, and shrimp. Simmer until the shrimp are cooked through, about 5 minutes.
Prepare the Noodles:
- Cook the rice vermicelli noodles according to the package instructions. Drain and set aside.
Assemble the Laksa:
- Divide the noodles into bowls.
- Ladle the hot soup over the noodles, ensuring each bowl gets a good mix of tofu, chicken, fish cakes, and shrimp.
- Top with bean sprouts, fresh cilantro, and mint leaves.
- Serve with lime wedges on the side for an extra burst of freshness.
Tips
- Adjust Spice Level: Control the heat by adding or reducing the number of chilies in the curry paste.
- Fresh Ingredients: Use fresh turmeric and lemongrass for a more authentic flavor.
- Variations: Swap shrimp for other seafood like squid or mussels. You can also add hard-boiled eggs or use different types of noodles such as egg noodles or udon.
- Storage: Store the soup base and noodles separately if making ahead to prevent the noodles from becoming soggy. The soup can be kept in the refrigerator for up to 3 days.
Variations
Vegetarian Curry Laksa:
- Replace chicken and fish cakes with extra tofu puffs and add more vegetables like mushrooms, eggplant, and spinach.
- Use vegetable broth instead of chicken broth.
Seafood Laksa:
- Increase the variety of seafood by adding squid rings, mussels, and scallops along with the shrimp.
Spicy Laksa:
- Add more red chilies or a tablespoon of sambal oelek to the curry paste for extra heat.
Calorie Information
A serving of Curry Laksa (approx. 450g) contains about:
- Calories: 550-650
- Protein: 30-35g
- Fat: 30-35g
- Carbohydrates: 50-55g
Note: The calorie content can vary based on the specific ingredients and portion sizes used.
Conclusion
Curry Laksa is a delectable and comforting dish that beautifully combines spicy, creamy, and fresh flavors. Whether you enjoy it as a hearty meal on a cold day or as a delicious treat any time of the year, this recipe offers a flexible base for various dietary preferences and taste buds. By following the tips and exploring the variations, you can create a Curry Laksa that suits your preferences and brings a taste of Malaysia to your table. Enjoy the rich, complex flavors and the satisfying warmth of this classic dish.
