How to Make Traditional Malaysian Curry Laksa: A Simple Guide
Curry Laksa, a spicy coconut noodle soup, is a beloved dish in Malaysia. Known for its rich flavor and hearty ingredients, it’s a comfort food many Malaysians swear by. If you’ve been craving some authentic Malaysian Curry Laksa but aren’t sure how to make it, you’re in luck! I’m here to guide you through a simple yet traditional Curry Laksa recipe that you can make in the comfort of your home. Let’s get started!
Ingredients:
To make Curry Laksa, you’ll need a variety of ingredients, which are divided into different parts of preparing the dish:
For the Laksa Paste:
- 5 dried red chilies, soaked in warm water and seeded
- 2 shallots, peeled
- 4 garlic cloves
- 1-inch piece of galangal (or ginger, if you can’t find galangal)
- 1 lemongrass stalk (use the white part only)
- 2 candlenuts (or macadamia nuts as a substitute)
- 1 teaspoon of turmeric powder
- 2 tablespoons of vegetable oil
For the Soup:
- 4 cups of chicken broth
- 1 can (about 14 oz) of coconut milk
- 1 lb of chicken breast, thinly sliced
- 200g of fried tofu puffs, halved
- 200g of shrimp, peeled and deveined
- 200g of fish balls (optional)
- Salt to taste
For the Noodles and Garnish:
- 400g of fresh rice noodles (or dried, soaked in warm water until soft)
- 1 cucumber, julienned
- 1 handful of bean sprouts, blanched
- Mint leaves and/or Vietnamese coriander (laksa leaves, if available)
- Lime wedges
Instructions:
Step 1: Prepare the Laksa Paste
- In a blender or food processor, blend the soaked dried chilies, shallots, garlic, galangal, lemongrass, candlenuts, and turmeric powder into a smooth paste.
- Heat the vegetable oil in a large pot over medium heat. Add the blended laksa paste and sauté for about 5 minutes, or until it becomes fragrant.
Step 2: Making the Soup
- Slowly pour the chicken broth into the pot with the sautéed laksa paste, stirring well.
- Once the broth is heated through, add the coconut milk and bring the mixture to a gentle boil.
- Add the thinly sliced chicken breast, fried tofu puffs, shrimp, and fish balls (if using). Let it simmer on low heat for about 15-20 minutes or until all ingredients are cooked through.
- Taste the soup and add salt as needed.
Step 3: Preparing the Noodles and Garnishes
- If you’re using fresh rice noodles, briefly blanch them in boiling water to soften and then drain. For dried noodles, ensure they have been soaked until soft, then drain.
- Prepare the cucumber by julienned it, and lightly blanch the bean sprouts. Set these, along with the mint leaves/Vietnamese coriander and lime wedges, aside for garnishing.
Step 4: Assembling the Laksa
- Divide the noodles among serving bowls.
- Ladle the hot soup over the noodles, ensuring that you get a good mix of chicken, shrimp, tofu puffs, and fish balls (if used) in each bowl.
- Garnish the laksa with julienned cucumber, bean sprouts, mint leaves/Vietnamese coriander, and a wedge of lime on the side.
Tips:
- The essence of a great Curry Laksa lies in its paste. Take your time to blend it to a smooth consistency for the best flavor.
- For a vegetarian version, replace the chicken broth with vegetable broth and the seafood and chicken with more tofu or vegetable alternatives.
- If you prefer a spicier broth, add more chilies to the paste or garnish with fresh sliced chilies.
Curry Laksa is a versatile dish that allows you to get creative. Feel free to adjust the ingredients according to your preferences. Whether it’s a weeknight dinner or a special occasion, this traditional Malaysian Curry Laksa is sure to impress. Enjoy the rich, spicy, and creamy flavors of this beloved dish right at home. Bon Appétit!
