Malaysian Curry Laksa Noodle Soup Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

curry paste

🥗Healthier: homemade spice blend

💰Cheaper: store-bought curry powder

Homemade blends can be tailored to taste.

shrimp

🥗Healthier: chicken

💰Cheaper: tofu

Tofu is a budget-friendly protein alternative.

hard-boiled eggs

🥗Healthier: poached eggs

💰Cheaper: omit eggs

Poached eggs add richness without extra cost.

Add oil to a pot and sauté shrimp heads/shells on medium-high heat for about 5-7 minutes.

Add a small piece of galangal, lemongrass stalk, and chicken tips/bones into the pot.

Add water and let simmer on medium-low heat while prepping other ingredients.

Roughly chop galangal, lemongrass, garlic, shallot, and Thai chilies.

In a blender, blend all wet ingredients first. Then blend all dry ingredients (dried shrimp, turmeric, dried chili flakes, cashews) separately. Add some cooking oil if needed. Mix everything together.

In a pan, sauté curry paste on medium heat for 10-15 minutes. Add shrimp paste about 10 minutes in.

Remove shrimp and chicken from the stock. Skim out foams that form at the top. Be careful to not remove the oil.

Cook shrimp, fish balls, fish cakes in stock.

Meanwhile, add half a can of coconut milk to curry paste and sugar. Let simmer on medium heat for another 10 minutes.

Combine curry paste into stock. Add chicken, fish sauce, all remaining coconut milk, and tofu puffs. Let it simmer for another 10 minutes. Do a test taste. Add more chicken stock, fish sauce, and sugar if needed.

Boil noodles and blanch bean sprouts. Then it is ready!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens