How To Make Curry Laksa

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.

In a medium saucepan, add 2 cups chicken stock, 1 cup water, and 3 chicken drumsticks with skin on.

Turn on high heat and bring to a boil. Boil for approximately 25 minutes until the liquid has reduced by 1/3.

Collect the broth and set it aside. Discard the skin, pull the meat off the bone, shred the chicken, and place it in a bowl for later.

In a blender, add 5 long red chilies, 5 garlic cloves, a 4 cm piece of ginger, 8 cashew nuts, 2 diced shallots, 2 tbsp sambal, 2 tbsp peanut oil, and 1/4 cup water.

Blend thoroughly until the consistency is smooth, then pour into a bowl and set aside.

In a large bowl, add 2 tbsp soy sauce, 1 minced garlic clove, 1 tbsp laksa paste, 1 tbsp sriracha sauce, 1 tbsp chili paste, and 1 tbsp vegetable oil.

Mix thoroughly until combined and put aside for later.

In a large saucepan, turn on medium heat and add 1 and 1/2 tbsp vegetable oil, 2 minced garlic cloves, and 1 minced lemongrass stalk. Stir.

Add the chicken broth, 1 can of coconut milk, and 1 tbsp laksa chili sauce. Stir in the laksa paste and squeeze in the juice of half a lime.

Simmer for 10 minutes and then add tofu puffs. Stir and remove from heat.

Place a large pot on the stove, add water, and bring to a boil. Add the rice noodles and boil for 2 minutes, then remove from heat and drain.

To assemble, place down a serving bowl and add the laksa broth, rice noodles, bean sprouts, fried shallots, coriander, laksa chili sauce, and fresh chili.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens