CURRY LAKSA - My Classic vs 15-min Cheat Version! | #CookWithMe | Marion's Kitchen

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.

To make the prawn stock, peel the prawns, reserving the heads and shells. Keep the prawn meat for later.

Heat the 3 tablespoons of vegetable oil in a large saucepan over high heat. Add the prawn heads and shells and cook for 10 minutes or until the shells are a deep red colour.

Squish the shells and heads with the back of your spoon. Add the chicken stock and the chicken thigh pieces; bring back to a simmer.

Turn the heat to medium-low and simmer for 30 minutes. Skim the foam from the surface of the stock as it simmers.

Strain and discard the solids.

To make the laksa paste, soak the dried chillies and dried shrimp in hot water for 10-15 minutes or until softened.

Remove the chillies and dried shrimp from the water (it doesn’t matter if you don’t drain them completely as some water is fine). Reserve the chilli soaking water.

Roughly chop the chillies and place them into a food processor along with the dried shrimp and remaining ingredients. Blend until smooth, adding some of the chilli soaking water if needed.

Heat the 2 tablespoons of oil in a saucepan over medium heat. Add half the laksa paste and cook, stirring for about 2 minutes.

Add the coconut milk and stir. Then stir in the prawn stock along with the fish sauce, sugar, and a pinch of salt. Reduce the heat to low and simmer for 15 minutes.

Stir through the tofu puffs and fish balls and cook for 10 minutes. Then add the prawns and simmer until just cooked.

Taste and season the broth with extra fish sauce to taste. Cook the rice noodles in boiling water until softened but still a little firm in the centre.

Drain and divide among serving bowls. Ladle the laksa over the noodles and serve with sambal oelek, lime wedges, a sprinkle of coriander, and bean sprouts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens