Curry Laksa Noodle Soup

Nasi Goreng - Malaysian/Indonesian Fried Rice Recipe

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Ingredients:

Laksa paste

- 4 cloves of garlic

- 4 stalks of lemongrass ( only use soft white bottom half of the lemongrass) roughly chopped

- fresh ginger ( approx 2inches/30g) peel and chopped into medium chunks

- 3 banana shallots Peeled and chopped in thirds

- 2 fresh birds eye chilli

- 4 dried chillies ( presoak for 25mins and removed seeds)

- 2tbsp Shrimp paste

- 2tbsp vegetable oil

- 2tsp Babas Curry Powder

- 1tsp ground Cumin

- 1 tsp ground coriander

 

Other Ingredients:

- 400ml of coconut milk

- 800ml of stock 

- 10 Tofu puffs

- 13 fresh prawns

- handful of cooked Green beans /Chinese veg

- 100g of beansprouts 

- 4 stalks of fresh coriander 

- 100g rice vermicelli ( soaked in hot water to rehydrate and slight cook)

- 100g thick egg noodle ( rehdrated and soak in hot water until the noodles are soft.

- 2 birds eye chilli 

 
 
Method:
 
  1. Blitz all the items in the laksa paste together for 3 to 4 minutes until well combined.

 

  1. In a pan, add some oil. Then add the laksa paste in and stir fry for about 3 to 4 minutes until you smell the aroma of the Curry paste. 

 

  1. Add the coconut milk. Stir until well combined, then add stock. Once the soup comes to a boil, add the tofu puffs, prawns and green vegetables.

 

  1. Arrange the noodles in the bowl and pour a few ladles of soup on top. Lastly garnish with beansprouts, coriander and chopped red chilli. Ready to serve.

 

Tips:

- Use high fat content coconut milk sometimes also known as coconut cream. 

- feel free to add whatever protein you prefer. Many people like to enjoy it with chicken. 

 

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