Curry Laksa

  • 08 Dec - 14 Dec, 2018
  • Mag The Weekly
  • Cookery


· 2 medium onions, peeled and cut

· 3 cloves garlic, peeled and halved

· 1 stalk lemongrass, slice bottom third into rings

· 1½ inch ginger, peeled and thickly sliced

· ½ cup curry powder

· ¼ cup vegetable oil

· 4 chicken thighs

· 3 pandan leaves, shredded and knotted

· 7 cups water

· 12 oz bean sprouts

· 1 lb fresh yellow noodles

· 8 oz shrimps (peeled and deveined)

· 1½ cups coconut milk

· 12 small pieces deep fried tofu

· Salt to taste

· ½ cucumber

· 3 to 4 sprigs mint leaves

· 1 lime

· 4 to 6 tsp sambal


Blend onions, garlic, lemongrass, and ginger with two tablespoons of water until fine. Pour mixture into a bowl. Mix in curry powder to form a thick paste.

Heat vegetable oil in a large pot. Stir fry spice paste over medium heat until fragrant, about five minutes. Add chicken and stir till chicken turns opaque, about three minutes. Add pandan leaves and pour in seven cups of water. Bring to a boil. Reduce heat and allow it to simmer for 20 minutes.

Fill a separate pot half full of water. Bring to a boil. Scald bean sprouts for about 20 seconds. Remove with a metal strainer. Add noodles and cook, remove with metal strainer. Remove chicken with tongs. Shred meat and discard bones.

Lower shrimps into curry soup with a metal strainer. Allow shrimps to cook for three to four minutes until shrimps curl and turn pink. Remove and set aside. Pour coconut milk into soup. Add deep fried tofu and season with salt. Bring it up to a boil and allow coconut milk to be heated through. Turn off heat. Place a portion of noodles and bean sprouts in a bowl. Pour curry soup over noodles and vegetables. Top with shredded chicken meat, shrimps, cucumber, and mint leaves. Squeeze some lime over noodles and serve.