Laksa
Laksa - Spicy street food noodle dish popular in Malaysia and Singapore. This homemade curry laksa recipe is so easy and delicious!
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 tablespoons cooking oil
- 1/2 pack Malaysian instant curry paste
- 2 cups chicken broth
- 2 cups water
- 2 stalks lemongrass (white part only, pounded)
- 10 tofu puffs (cut into pieces)
- 1/2 cup evaporated milk
- 1/2 cup coconut milk
- salt (to taste)
- yellow noodles
- bean sprouts
- 10 shrimp (peeled, deveined and cooked)
- 3 hard-boiled eggs (cut into halves)
- fish cakes (cut into pieces)
Instructions
- 1
In a stockpot, add the oil and saute the instant curry paste until aromatic. Add the chicken broth, water, and lemongrass, and bring the soup to a boil. Lower the heat to a simmer. Add the tofu puffs, coconut milk, and evaporated milk. Add salt to taste. Keep the stock simmering.
- 2
Rinse the yellow noodles and bean sprouts separately, then drain and set aside. To assemble a bowl of laksa for serving, bring some yellow noodles and a handful of bean sprouts to a boil. Drain the noodles and bean sprouts, and transfer them to a serving bowl.
- 3
Top the noodles with 2-3 shrimp, a few pieces of fish cake, and some eggs. Using a ladle, pour the soup and add a few pieces of tofu puffs on top of the noodles. Serve immediately.