Malaysian Curry Laksa
This spicy noodle soup has a flavorful rich fragrant coconut curry broth is like the Malaysian version of ramen. Truly a Malaysian classic and favorite.
- 1 cinnamon stick
- 2 star anise
- 3 cardamom
- 1/4 tsp fennel seeds
- 1 sprig fresh/dried curry leaves
- 1.5 onions
- 5 cloves garlic
- 1 inch ginger
- 1 inch galangal
- 2 tbsp dried shrimp (soaked)
- 4 tbsp curry powder
- 1 tbsp chili powder
- 4 tbsp water
- 2.5 cups chicken broth
- 200 ml coconut milk
- 1.5 tbsp salt
- 2 tbsp sugar
- Egg/Vermicelli noodles
- Poached chicken
- Tofu puffs
- Sambal (Chili oil/paste) (optional)
- Blanched long beans (or choice of veggie)
- Boiled egg
Blend the broth base until it reaches a smooth paste consistency.
Mix the curry paste ingredients in a bowl.
In a pot on medium low heat, add about 4 tbsp of cooking oil and sauté the aromatics until fragrant then add the blended paste.
Keep frying 2-3 minutes then add the curry paste. Sauté for another 3-4 minutes.
Add chicken broth and bring to a bring to a boil.
Lower the heat and season with salt and sugar.
Add coconut milk and stir.
Add tofu puffs and turn off heat.
*Bean sprouts and bak choy are other great choices for veggies. *I used homemade sambal. Store bought ones are fine too. I recommend the one from Lao Gan Ma.