Curry laksa
2 servings
60 minutes
Curry laksa is a fragrant and rich dish from Malaysian cuisine that combines Chinese and Southeast Asian flavor traditions. It is a vibrant coconut soup with spicy curry, tender shrimp, and egg noodles that awakens the appetite with its warming aroma. The heat of cayenne pepper balanced with creamy coconut milk creates a harmony of flavors, while fresh herbs and lime add a zesty freshness. Laksa is traditionally served in deep bowls garnished with cilantro and thin rings of shallots. It can be found in street stalls and restaurants in Singapore, Malaysia, and Indonesia, where each version carries the unique character of the region. This dish is not only nourishing but also warming, making it perfect for cool evenings or when one wants to indulge in the exoticism of Southeast Asia.
1
If the shrimp are frozen, thaw them in a colander on the bottom shelf of the refrigerator.
2
Carefully clean the shrimp from shells and heads, cut along the back, remove the intestine, rinse with cold water, and dry with a towel. Sauté the bodies in 1 tablespoon of vegetable oil over high heat for 3 minutes, season with salt, and set aside.
- Tiger prawns: 10 pieces
- Vegetable oil: 2 tablespoons
3
Thoroughly wash the shells and heads with cold water, add two cups of water, bring to a boil, and simmer for about 20 minutes. Strain the broth.
- Tiger prawns: 10 pieces
4
Boil the egg noodles as indicated on the package, rinse, drain, and set aside.
- Egg noodles: 100 g
5
Prepare the dressing: blend garlic, onion, ginger, tomatoes, cayenne pepper (remove seeds for less heat). Add juice of half a lime, curry paste, and coriander to this mix. It's better to use lemon grass instead of lime, but I couldn't find it in the ingredient list on this site. If using lemon grass stalks, trim the ends, chop into small pieces and add to the blender for the dressing. In that case, lime is not needed. It's better not to use lemon.
- Garlic: 3 cloves
- Onion: 1 piece
- Grated ginger root: 1 tablespoon
- Tomatoes: 2 pieces
- Cayenne pepper: 1 piece
- Lime: 1 g
- Red curry paste: 2 tablespoons
- Ground coriander: to taste
6
Fry the dressing in 1 tablespoon of vegetable oil in a pan for 7 minutes over low heat, stirring. The dressing will thicken slightly.
- Vegetable oil: 2 tablespoons
7
Preparation: peel and slice shallots into thin rings (leeks can be used), remove seeds and membranes from chili peppers, slice them into thin rounds, and tear cilantro leaves.
- Shallots: 2 pieces
- Red Long Chili Pepper: 1 piece
- Coriander leaves: to taste
8
At this time, bring the broth to a boil, add a broth cube (you can use a cup of chicken broth instead or boil a chicken carcass with the shells).
- Chicken bouillon cube: 1 piece
9
Pour the seasoning into the broth, mix it, add salt, bring to a boil, pour in coconut milk (for those who don't like it, it can be replaced with low-fat cream), bring to a boil again and turn off. The broth is ready.
- Coconut milk: 100 ml
10
Next, we assemble the laksa directly in the bowl: first, place the noodles, pour the broth to cover the noodles. Add shrimp, rings of shallots and chili pepper, and garnish with cilantro leaves.
- Egg noodles: 100 g
- Tiger prawns: 10 pieces
- Shallots: 2 pieces
- Red Long Chili Pepper: 1 piece
- Coriander leaves: to taste