Malaysian Laksa comes in many forms with each region having their own version.
It is likely a combination of both Chinese and Malay cuisine however it is also a staple in Indonesia and Singapore.
It is either a spicy curry style or a sour type usually from tamarind known as sour asam. This version was a coconut curry style that was delicious. The soup with a coconut milk base along with chicken stock was flavored with lemongrass and kaffir lime leaves.
The curry paste was an instant type found in your local Asian market. The soup had vermicelli noodles, shrimp, puffed tofu cakes, hard boiled egg along with pea sprouts and bean sprouts to garnish.
Laksa in any form is a delicious soup and found in many Southeast Asian countries. It can be served with some extra curry paste if more heat is desired. A staple Malaysian dish indeed. Enjoy!
Malaysian Laksa (Coconut Curry Soup)
Malaysian Laksa comes in many varieties, this one made with a coconut curry and Vermicelli noodles is a keeper. Enjoy!
- For the stock
- 3 tablespoons oil
- 1/2 pack 120grams of Malaysian instant curry paste available in Asian Markets
- 2 cups chicken stock
- 2 cups water
- 2 stalks lemongrass white part only pounded
- 4 kaffir lime leaves
- 10 tofu puffs also available in Asian markets
- 1/2 cup evaporated milk
- 1/2 cup coconut milk
- salt to taste
- 1/2 lb vermicelli noodles
- 1 cup bean sprouts
- pea sprouts for garnish
- 12 cooked shrimp
- 2 hard boiled eggs sliced
- 8 tofu puffs
In a large stockpot, add the oil and saute the instant curry paste until well combined
Add the chicken broth, water, lemongrass, lime leaves,4 tofu puffs and bring to a boil
Lower the heat to a simmer and add in the evaporated milk and coconut milk
Add salt to taste and keep the stock on simmer stirring occasionally
Soak the vermicelli noodles with some warm water until soft, drain and set aside.
In a serving bowl, put the noodles, and a handful of bean sprouts.
top the noodles with 3 cooked shrimp, a tofu puff, and a few egg slices.
Use a ladle and pour the laksa broth over the noodles.
Garnish with some bean sprouts and pea sprouts
Serve with a side of curry paste, if desired