Laksa Recipe (Coconut Curry Laksa)

🧂 Ingredients

• 3 tablespoons coconut oil

  or use vegetable oil
• 3 spicy red chilies

  chopped (I’m using bird’s eye chilies + Fresnos, though use peppers to your heat preference)
• 5 dried red chilies

  I’m using Kashmiri chilies, stemmed, seeded, softened in hot water then drained (or use 1 large fresh red bell)
• 4 medium shallots

  chopped
• 8 garlic cloves

  chopped
• 3 tablespoons ginger

  finely chopped
• 3 candlenuts

  or use blanched almonds, cashews, or macadamia nuts
• 1 tablespoon shrimp paste
• 2 teaspoons ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• Salt and pepper

  to taste
• 4 cups chicken stock

  use 6 cups for soupier
• 2 14- ounce cans coconut milk
• 1 tablespoon brown sugar

  or palm sugar
• 2 tablespoons tamarind paste
• 1 ounce young laksa leaves

  or use equal amounts mint and cilantro
• 2 lemongrass stalks

  cut in half and lightly smashed
• Salt and pepper

  to taste
• 1 1/2 pounds firm white fish

  cut into bite-sized pieces (or use chicken)
• 1 pound shrimp

  peeled and deveined
• Juice from 1–2 limes
• fish sauce to taste

  I use 1 tablespoon
• 1 pound cooked/softened rice noodles

  or use egg noodles
• 4 soft boiled eggs

  sliced in half (optional)
• Toppings/Garnishes. Chopped laksa leaves or cilantro, chopped mint, green onions, bean sprouts, crispy shallots, chili flakes, lime wedges, sriracha

Instructions

• 1 Add all of the ingredients to a blender or food processor. Process to form a
  paste.
• 2 Add the laksa paste to a medium pan and heat to medium-low heat. Simmer the
  paste 20 minutes, until it deepens to a rich red color. The oil will separate
  slightly. Set aside. (NOTE: You can make the paste ahead. The flavors are even
  better the next day.)
• 3 Add the laksa broth ingredients to a large pot with the laksa paste. Bring to a
  boil, then simmer on very low for 30 minutes to let the flavors develop. Strain
  out the solids and adjust for salt and pepper.
• 4 Add the white fish and shrimp. Simmer for 8-10 minutes, or until the fish and
  shrimp are cooked through. Reduce heat to low.
• 5 Add juice from 1 lime and 1-2 tablespoons fish sauce. Stir. Taste and adjust
  with more lime juice and fish sauce to taste.
• 6 Distribute the prepared noodles into bowls, then ladle in the laksa broth with
  fish and shrimp over them.
• 7 Top with soft boiled eggs, then garnish with your desired toppings and serve.

Nutrition Info