Curry Laksa

Dive into the vibrant flavors of Curry Laksa, a comforting Malaysian noodle soup bursting with fragrant spices and creamy coconut goodness. This delectable dish combines tender shredded chicken, pillowy tofu puffs, and chewy rice vermicelli, all bathed in a luscious, spice-infused broth made with lemongrass, turmeric, and a hint of shrimp paste. Topped with fresh bean sprouts, fish cake slices, chopped cilantro, and a sprinkle of crispy fried shallots, each bowl is a symphony of textures and tastes. Perfect for a hearty family dinner or an indulgent treat, this Curry Laksa is served with lime wedges for a zesty finish that will leave your taste buds singing. Ready in just under an hour, this soul-warming dish is a must-try for lovers of Southeast Asian cuisine.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 3 tablespoons vegetable oil
• 1 large, chopped onion
• 4 minced garlic cloves
• 1 inch, minced ginger
• 1 chopped lemongrass stalk
• 5 soaked and chopped dried red chilies
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon shrimp paste
• 1 400ml can coconut milk
• 3 cups chicken stock
• 4 pieces bone-in chicken thighs
• 10 pieces firm tofu puffs
• 200 grams rice vermicelli noodles
• 100 grams bean sprouts
• 200 grams fish cake slices
• 1 bunch, chopped fresh cilantro
• 2 cut into wedges lime
• 1 handful fried shallots
• 1 to taste salt
• 1 teaspoon sugar
• 1 handful toasted sesame seeds

Directions

Step 1

Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, garlic, ginger, lemongrass, and the soaked chopped red chilies. Sauté until the onion is translucent and the mixture is fragrant, about 5-6 minutes.

Step 2

Stir in the ground coriander, cumin, turmeric, and shrimp paste. Cook the spices for 2 minutes until they are well distributed and aromatic.

Step 3

Pour in the coconut milk and chicken stock, and stir well to combine.

Step 4

Add the bone-in chicken thighs to the pot, ensuring they are submerged in the liquid. Bring to a boil, then reduce the heat and let it simmer gently for 25 minutes or until the chicken is fully cooked and tender.

Step 5

While the chicken is cooking, prepare the rice vermicelli noodles according to the package instructions. Drain and set aside.

Step 6

Remove the chicken thighs from the pot, let them cool slightly, then shred the meat off the bone. Return the shredded chicken to the pot.

Step 7

Add the tofu puffs to the pot and let them soak up the curry. Adjust seasoning with salt and sugar to taste.

Step 8

To serve, place a portion of the cooked rice vermicelli noodles into each bowl. Ladle the hot curry soup over the noodles, ensuring each bowl gets an ample amount of chicken and tofu.

Step 9

Top the laksa with bean sprouts, fish cake slices, chopped cilantro, fried shallots, and toasted sesame seeds. Serve with lime wedges on the side for an additional burst of flavor.

Nutrition Facts

Serving size	(3543.3g)

Amount per serving	% Daily Value*
Calories	4935.6

Total Fat 283.4g	0%
Saturated Fat 60.1g	0%
Polyunsaturated Fat 25.3g
Cholesterol 991.9mg	0%
Sodium 5186.1mg	0%
Total Carbohydrate 325.8g	0%
Dietary Fiber 26.2g	0%
Total Sugars 54.5g
Protein 277.4g	0%

Vitamin D 200IU	0%
Calcium 1348.3mg	0%
Iron 42.2mg	0%
Potassium 4883.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.4%

Protein: 22.4%

Carbs: 26.3%