Curry Laksa
Recipe type: Main
Cuisine: Malaysian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 3 tablespoons oil
  • ½ pack (~120 g) Malaysian instant curry paste
  • 2 cups water
  • 2 stalks lemongrass (white part only, pounded)
  • 10 tofu puffs, cut into pieces
  • ½ cup fresh whole milk
  • ½ cup coconut milk
  • Salt, to taste
Toppings/Noodles
  • Vermicelli
  • Bean sprouts
  • Shrimps, peeled, deveined, and cooked
  • Hard-boiled eggs, quartered
Instructions
  1. In a stockpot, add the oil and sauté the instant curry paste until aromatic.
  2. Add the water, lemongrass, tofu puffs, and bring the stock to boil.
  3. Lower the heat to simmer.
  4. Add coconut milk and whole milk.
  5. Add salt to taste.
  6. Keep the stock on simmer while preparing the toppings and noodles.
  7. Soak the dry vermicelli with some warm water until soft, drained, and set aside.
  8. To assemble a bowl of laksa for serving, bring to boil the vermicelli.
  9. Drain the noodles and transfer to a serving bowl.
  10. Top the noodles with 2-3 shrimps, a handful of bean sprouts, and 1-2 egg quarters.
  11. Use a ladle, pour the laksa broth and a few pieces of tofu puffs on top of the noodles.
  12. Serve immediately.
Recipe by Eat with Eva at https://www.eatwitheva.com/2017/04/27/recipe-cooking-with-friends-curry-laksa/