Bean

Spicy Malaysian Curried Noodles

by:
July 20, 2015
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Spicy Malaysian Curried Noodles
Photo by messy kitchen
  • Serves 4
Author Notes

The first time my Malaysian friend made me laksa, I absolutely fell in love with it. So as soon as I had the chance, I decided to make it at home, with a few extra ingredients to spruce it up. The ingredient list may look long, but the process is super simple and uber delicious. —messy kitchen

What You'll Need
Ingredients
  • Aromatic Paste
  • 4 garlic
  • 4 shallots
  • 1/2 onion
  • 1 inch pieces ginger
  • 1 sprig lemongrass
  • 1/2 cup water
  • 1-2 tablespoons dried shrimp, optional
  • Soup Ingredients
  • 1 packet laksa paste (I used Teans Gourmet)
  • 1 can coconut milk (I used Aroy-D)
  • 4 tablespoons vegetable oil
  • 16 shrimp, peeled and shells reserved
  • 10 ounces chicken breast, sliced into 1 inch pieces
  • 1/2 cake cubed firm tofu, preferably organic OR cubed deep fried tofu, halved
  • 4 hard boiled eggs, halved
  • 2 packets fresh Chinese egg noodles, found in Asian supermarkets and heated according to instructions on packet
  • 4 sprigs mint
  • 2 cups bean sprouts
  • 1 red bell pepper, sliced
  • 1 cup canned corn, optional
  • 4 baby bok choy, separated into individual leaves
  • 3 cups water
  • 1 tablespoon fish sauce
  • 2-3 tablespoons sugar, or to taste
  • 1/2 lime
  • 1/2 teaspoon salt
Directions
  1. Aromatic Paste
  2. Throw all of the above into a blender, food processor or handy chopper until it forms a smooth paste. Set aside.
  1. Soup Ingredients
  2. Heat vegetable oil over medium high heat, and saute shrimp shells until they turn pink. Once they have turned pink, remove and discard. Add aromatic paste, and saute until slightly caramelized, 2-3 minutes.
  3. Add laksa paste, and saute until paste turns a slightly darker shade of red, around 3 minutes.
  4. Add coconut milk, water, fish sauce, juice of lime, 2 tablespoons sugar and salt. Add more salt if necessary, pinch at a time. Bring to boil, then let simmer, covered, for 10 minutes.
  5. Add chicken breast and tofu, cover, and cook for 1-2 minutes until almost done. Add shrimp, cover and let cook for 1-2 minutes, or until done. Adjust for seasoning once more.
  6. Turn off heat, and add bean sprouts, bok choy, red bell pepper and corn. Cover and let sit for 2 minutes, or until vegetables are crisp tender.
  7. Into each serving bowl, first add noodles, then soup and garnish with mint and hard boiled egg. Enjoy!
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