Curry Laksa
Recipe type: Main
Cuisine: Malaysian
Prep time:
Cook time:
Total time:
Serves: 2
- 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
- Vermicelli
- Bean sprouts
- Shrimps, peeled, deveined, and cooked
- Hard-boiled eggs, quartered
- In a stockpot, add the oil and sauté the instant curry paste until aromatic.
- Add the water, lemongrass, tofu puffs, and bring the stock to boil.
- Lower the heat to simmer.
- Add coconut milk and whole milk.
- Add salt to taste.
- Keep the stock on simmer while preparing the toppings and noodles.
- Soak the dry vermicelli with some warm water until soft, drained, and set aside.
- To assemble a bowl of laksa for serving, bring to boil the vermicelli.
- Drain the noodles and transfer to a serving bowl.
- Top the noodles with 2-3 shrimps, a handful of bean sprouts, and 1-2 egg quarters.
- Use a ladle, pour the laksa broth and a few pieces of tofu puffs on top of the noodles.
- Serve immediately.
Recipe by Eat with Eva at https://www.eatwitheva.com/2017/04/27/recipe-cooking-with-friends-curry-laksa/
3.5.3226