Malaysian Laksa (Noodles In Coconut Curry)
Malaysian Laksa (Noodles In Coconut Curry)
Whenever I make Malaysian Laksa, I remember our good friend Pat who passed away during the Pandemic. It was she who introduced us to Malaysian Laksa and many otherlocal delights. She also gave me a cookery book on Malaysian food and I tried out so many recipes from there. Since I make Malaysian Laksa frequently, I think of Pat often. There are numerous recipes for Laksa and every one I have tried so far has been delicious. Make it with Laksa paste or Laksa Curry powder, the end result will surpass your taste bud’s expectations and you will want to make it again and yet again.
Laksa is nothing but noodles in curry and very popular in Southeast Asia. Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawn or fish. Most variations of laksa are prepared with a rich and spicy coconut soup seasoned with or without tamarind.
Pictorial For Malaysian Laksa (Noodles In Coconut Curry)
The Recipe For Malaysian Laksa:
The recipe below is adapted from a recipe I jotted down from www.pinterest.com a long time ago.
Ingredients & Method For Malaysian Laksa Paste:
2 tsp coriander powder
2 tsp cumin powder
1/2 tsp turmeric powder
1 medium onion, sliced fine
4 tbsp coconut milk
2 inch piece ginger, chopped
4 large cloves garlic, cut into pieces
½ tsp Indian chilli powder
11/2 tsp Pink Himalayan Salt
Grind the above to a smooth paste and keep till required. The amount of chilli powder used depends on your personal taste.
Ingredients & Method For The Malaysian Laksa:
2 tbsp olive/coconut oil
250 ml thick coconut milk
1 litre chicken stock
250 gms chicken, cut into bite sized pieces
15 large prawns, cleaned
5 kaffir lime leaves
1 tbsp brown sugar
3 tbsp light soy sauce or 1 tbsp thick soy sauce
4 stalks lemongrass, bruised
2 long brinjals, cut into chunks or finger lengths
Soak brinjals in salt water to cover for 10 minutes to release the bitter taste. Drain and use.
1 large lime cut into wedges (optional)
200gms yellow noodles (available at the super market)
3 spring onions, cut into inch pieces
Additional salt to taste if required
coriander leaves for garnish
10 pieces small Tofu puffs
Soak the fried tofu puffs in warm water for 15 minutes and squeeze out the excess oil before using it.
Heat oil in a deep pan and fry the laksa paste on medium heat till fragrant. Add the stock, chicken, kaffir lime leaves, brown sugar, soy sauce, lemon grass, brinjals and salt to taste and bring to the boil. Simmer for 10 to 15 minutes for a good flavour. Add the tofu, prawns and coconut milk and simmer till prawns change colour. Check for taste and add additional salt if required. Garnish with spring onions and coriander leaves and serve hot over the yellow noodles.
How To Serve Laksa:
Place some yellow noodles in a large, deep bowl and pour the laksa over it ensuring everyone gets some of all the ingredients. Squeeze some lime juice over the laksa (optional). Garnish with coriander leaves if required.
NB: You can use beansprouts, long beans or any kind of greens like bok choy too.
Some Other Malaysian Recipes For You To Try
Sheer Decadence / Easy Chicken Rendang /Malaysian Chicken Recipe
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