Curry Laksa with Prawns and Rice Noodles
35min
40min
4
685
Chef's Note
The key to authentic laksa flavor is properly cooking your rempah paste until you achieve 'pecah minyak'—when the oil splits from the paste. This takes patience and constant stirring, but it's the difference between a good laksa and a great one. Don't rush this step! You'll know it's ready when the paste darkens slightly, smells deeply aromatic rather than raw, and you see that glossy oil sheen on the surface.
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Ingredients
4 whole dried red chilies
6 medium shallots
4 cloves garlic cloves
1 inch fresh ginger
1 inch galangal
2 stalks lemongrass stalks
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
4 nuts candlenuts or macadamia nuts
1 teaspoon shrimp paste (belacan)
3 tablespoons vegetable oil
2 cans (13.5 oz each) coconut milk
3 cups chicken or seafood stock
2 tablespoons fish sauce
1 tablespoon palm sugar or brown sugar
1 pound large prawns, peeled and deveined
12 ounces rice noodles (fresh or dried)
2 cups bean sprouts
8 pieces fried tofu puffs, halved
2 eggs hard-boiled eggs, halved
1/2 cup fresh cilantro
1 lime lime wedges
to taste sambal oelek or chili paste
Instructions
- 1
Soak dried chilies in hot water for 10 minutes, then drain and remove seeds. This softens them for blending and reduces excessive heat.
- 2
Prepare your aromatics: Peel and roughly chop shallots, garlic, ginger, and galangal. Slice the white parts of lemongrass thinly, discarding the tough green tops.
- 3
Make the rempah paste: In a food processor, combine soaked chilies, shallots, garlic, ginger, galangal, lemongrass, coriander, cumin, turmeric, candlenuts, shrimp paste, and 1 tablespoon of oil. Process until you have a fine paste with no large chunks remaining.
- 4
Cook the rempah: Heat remaining 2 tablespoons oil in a large pot or wok over medium heat. Add the paste and cook, stirring constantly, for 12-15 minutes. Listen for the sound to change from hissing to gentle sizzling, and watch for oil to separate from the paste (pecah minyak)—this signals the paste is properly cooked.
- 5
Build the broth: Pour in coconut milk and stock, stirring to combine with the rempah. Bring to a gentle simmer.
- 6
Season the laksa: Add fish sauce and palm sugar, stirring to dissolve. Taste and adjust seasoning—you want a balance of savory, slightly sweet, and rich coconut flavor. Simmer for 15 minutes to allow flavors to meld.
- 7
Cook the prawns: Add prawns to the simmering broth and cook for 3-4 minutes until pink and just cooked through. Remove from heat.
- 8
Prepare the noodles: Cook rice noodles according to package directions. If using fresh noodles, blanch in boiling water for 1-2 minutes. If using dried, cook for 4-5 minutes until tender. Drain well.
- 9
Blanch bean sprouts in boiling water for 30 seconds, then drain. This removes the raw taste while keeping them crisp.
- 10
Assemble the bowls: Divide noodles among four large bowls. Add bean sprouts and tofu puffs to each bowl.
- 11
Ladle the hot laksa broth and prawns over the noodles. Top each bowl with half a hard-boiled egg.
- 12
Garnish generously with fresh cilantro and serve with lime wedges and sambal oelek on the side. Squeeze lime juice over the laksa and add chili paste according to your heat preference.
Nutrition Information (per serving)
685
32g
58g
38g
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