Aromatic Malaysian Curry Laksa with Prawns and Coconut Milk
A fragrant and flavorful Malaysian noodle soup
This Curry Laksa is a luscious, spicy, and aromatic dish featuring plump prawns, silky coconut milk, and savory spices, all enveloped in a comforting broth with noodles.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Curry Paste
For the Laksa Broth
For the Noodles and Toppings
For Garnishes
Preparation
Creating the Curry Paste
Combine ingredients
Combine garlic, lemongrass, red chilies, shallots, ginger, turmeric, shrimp paste, and vegetable oil in a blender.
Blend paste
Blend until smooth, forming a paste.
Set aside
Set aside the paste for later use.
Preparing the Laksa Broth
Heat oil
In a large pot, heat 2 tablespoons of vegetable oil over medium heat.
Sauté paste
Add the curry paste and sauté for 5 minutes until fragrant.
Simmer broth
Stir in the chicken broth, coconut milk, fish sauce, kaffir lime leaves, and sugar. Simmer for 15 minutes.
Avoid bringing the coconut milk to a rapid boil to prevent curdling. Infuse the broth with fresh kaffir lime leaves for enhanced citrus notes.
Cooking Process
Simmering the Broth
Gradually integrate all the broth ingredients with the curry paste and simmer gently.
Cooking the Noodles
Cook rice vermicelli noodles according to package instructions; drain, and set aside.
Assembling the Laksa
Add prawns to the broth, cook until opaque, then assemble with noodles and toppings.
Plating & Serving
Aromatic Malaysian Curry Laksa with Prawns and Coconut Milk
Aromatic Malaysian Curry Laksa with Prawns and Coconut Milk
Plating & Serving
Serve the Laksa hot, placing noodles in bowls first, ladling broth over, and topping generously with prawns, tofu puffs, bean sprouts, and egg halves.