Curry Laksa (咖喱叻沙)
咖喱叻沙 (Curry Laksa) is a popular Malaysian Chinese noodle soup dish that is known for its rich and aromatic curry broth. This dish is a perfect combination of spicy, creamy, and flavorful, making it a favorite among many.
Ingredients
- 400g rice vermicelli
- 200g prawns, peeled and deveined
- 400ml coconut milk
- 500ml chicken stock
- 3 tbsp curry powder
- 1 tbsp chili paste
- 2 stalks lemongrass, bruised
- 4 pieces tofu puffs, halved
- 200g bean sprouts
- 4 hard-boiled eggs, halved
- Fried shallots, for garnish
Instructions
- Soak the rice vermicelli in hot water until softened, then drain and set aside.
- In a large pot, heat the curry powder over low heat until fragrant.
- Add the chili paste, lemongrass, and coconut milk, then bring to a simmer.
- Pour in the chicken stock and bring the mixture to a boil.
- Add the prawns and tofu puffs, then simmer until the prawns are cooked through.
- Divide the rice vermicelli among serving bowls and top with bean sprouts and hard-boiled eggs.
- Ladle the curry broth over the noodles and garnish with fried shallots.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 380kcal
- Carbohydrates
- 45g
- Protein
- 12g
- Fat
- 18g
- Sodium
- 1100mg
Supplies
Large pot Ladle Serving bowls
Tools
Knife Cutting board Stove
Serving suggestions
Serving Suggestions: Serve hot with a side of sambal for extra heat.
Tips & tricks
Tips: Customize the spiciness of the curry laksa by adjusting the amount of chili paste to suit your preference.
Cost
$15