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    Home » Recipes » soup

    Malaysian Laksa (Coconut Curry Soup)

    November 2, 2017 By Darlene at International Cuisine

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    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!

    A picture of Malaysian Laksa a coconut curry soup garnished with bean sprouts, peas sprouts and sliced egg.

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    5 from 2 votes

    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!
    Course Soup
    Cuisine Malaysian
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Servings 4
    Calories 512kcal
    Author International Cuisine

    Ingredients

    • 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

    Instructions

    • 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
    • Serve hot

    Nutrition

    Calories: 512kcal | Carbohydrates: 53g | Protein: 20g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 151mg | Sodium: 391mg | Potassium: 514mg | Fiber: 2g | Sugar: 7g | Vitamin A: 225IU | Vitamin C: 5.3mg | Calcium: 150mg | Iron: 3.1mg

     

    More Malaysia

    • Malaysian Chicken Sate (Satay)
    • Malaysian Nasi Lemak (Coconut Rice with Dried Anchovy Sambal)
    • Malaysian Kerabu (Coconut and Chili Salad)
    • Malaysian Fried Bananas (Pisang Goreng)
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    Filed Under: Malaysia, Recipes, soup

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