Coconut Curry Laksa

Coconut Curry Laksa is a flavorful dish originating from the Baba Nyonya culture of Malaysia and Singapore. This rich, spicy noodle soup is a perfect blend of Chinese and Malay elements, reflecting the vibrant culinary diversity of Southeast Asia. Famous for its aromatic coconut milk broth and curry flavor, this dish is both comforting and invigorating, offering a symphony of taste with every bite.

Ingredients

• Coconut Milk - 400ml
• Curry Paste - 3 tablespoons
• Chicken Breast - 300g, sliced
• Shrimp - 200g, peeled and deveined
• Rice Noodles - 200g
• Chicken Broth - 1 liter
• Lemongrass - 2 stalks, bruised
• Ginger - 2 cm piece, sliced
• Garlic - 3 cloves, minced
• Fried Tofu - 100g, cut into cubes
• Bean Sprouts - 100g
• Lime - 1, wedged
• Cilantro - A handful, chopped
• Fish Sauce - 2 tablespoons
• Sugar - 1 teaspoon
• Salt and Pepper to taste

Preparation

Before starting to cook your Coconut Curry Laksa, make sure all your ingredients are prepared and ready. Slice the chicken breast, devein the shrimp, and cut the tofu into cubes. Gather all your spices and get your rice noodles set aside. Having everything prepared will make the cooking process smoother and more enjoyable.

Step 1: Cooking the Broth

Start by heating a pot over medium heat and add the curry paste. Stir-fry for about 2-3 minutes until it releases its aromatic fragrance. Add in the lemongrass, ginger, and garlic. Continue to sauté for another 2 minutes to bring out the depth of these wonderful flavors.

Step 2: Adding Liquids

Pour in the chicken broth and bring it to a boil. Once boiling, reduce the heat to a simmer and add the coconut milk. Combine thoroughly and let this mixture simmer for about 15-20 minutes, allowing all the aromatic flavors to meld. Set a timer to keep track of this simmering phase.

Step 3: Cooking Proteins

Add the sliced chicken breast and shrimp into the simmering soup. Cook for 5-7 minutes until both are fully cooked and succulent. Be careful not to overcook the shrimp to prevent them becoming rubbery.

Step 4: Noodles and Tofu

Add the rice noodles and fried tofu pieces into the broth. Allow them to warm through and absorb some of the rich broth flavors.

Step 5: Seasoning and Garnishing

Season your Coconut Curry Laksa with fish sauce, a teaspoon of sugar, and salt and pepper to taste. Balance is key here; adjust according to your preference to achieve that perfect harmony of savory and spicy. Once done, garnish with a generous amount of bean sprouts and cilantro just before serving. Serve with lime wedges on the side for an added zest.

Enjoying Your Meal

Coconut Curry Laksa is best enjoyed hot and fresh. Serve in large bowls, ensuring each bowl has an equal distribution of chicken,shrimp,tofu, and noodles. This dish can be enjoyed alone or as part of a larger Southeast Asian feast. Pair it with a refreshing iced tea or a crisp white wine to complement the rich and spicy flavors of the laksa. Whether you're enjoying it as a main course or a hearty appetizer, Coconut Curry Laksa is a feast for the senses.