Malaysian Curry Laksa (Kari Laksa Nyonya)

Malaysian Curry Laksa (Kari Laksa Nyonya)

Introduction

Malaysian Curry Laksa, or Kari Laksa Nyonya, is a rich and fragrant noodle soup that combines the flavors of coconut milk, spices, and fresh herbs. This recipe features tender chicken, succulent prawns, and a variety of noodles, making it a hearty and satisfying dish. Perfect for any occasion, this Curry Laksa will transport your taste buds to the vibrant streets of Malaysia.

Ingredients

For the Chicken and Prawns:

• 2 boneless chicken thighs, skin on
• 1/4 teaspoon salt
• 1 1/2 cups water
• 1/2 lemongrass stalk, bashed
• 8 ounces shelled raw tiger prawns
• 5 cups water
• Laksa paste (recipe below)
• 1 cup coconut milk
• 1 tablespoon chicken stock powder
• 1 tablespoon salt, plus extra to taste
• 6 pieces bean curd puff, cut in half
• 4 ounces dried rice vermicelli
• 2 ounces bean sprouts
• 1 (14-ounce) pack fresh Asian yellow noodles

For the Garnish:

• 1 bunch mint leaves
• 2 medium free-range eggs, soft- or hard-boiled, peeled, and halved
• 4 lime wedges
• 4 teaspoons shrimp chili oil (recipe below)
• Crispy shallots, to serve

Instructions

1. Prepare the Chicken and Prawns:
   • Rub the chicken thighs with salt and set aside for at least 20 minutes at room temperature.
   • Place the chicken in a saucepan, cover with 1 1/2 cups water, add the salt and lemongrass, bring to a simmer, and poach over low heat for 15 to 20 minutes.
   • Remove the chicken and set aside to cool, then cut the meat into strips, discarding the skin.
   • Poach the prawns for 2 to 3 minutes in the same poaching liquid. Once cooked, remove them with a slotted spoon and set aside.
   • Instead of just using water, you can use the poaching liquid to make the laksa broth – just top it up with water until it reaches 5 cups and discard the lemongrass stalk.
2. Prepare the Laksa Broth:
   • Bring the water or poaching liquid, laksa paste, coconut milk, chicken stock powder, and salt to a boil.
   • Add the bean curd puff and simmer for 5 minutes, then remove from heat and add salt to taste.
3. Prepare the Noodles and Bean Sprouts:
   • Place the rice vermicelli and bean sprouts in a heatproof bowl, cover with boiling water, and leave to soak for 5 minutes.
   • Add the fresh yellow noodles to the bowl and leave them for 3 minutes.
   • Drain the vermicelli, bean sprouts, and noodles, and divide them among 4 serving bowls.
4. Assemble the Laksa:
   • Arrange slices of chicken, the prawns, a few mint leaves, and the halved eggs on top of the noodles.
   • Strain the laksa broth through a fine-mesh sieve into a bowl or jug and remove the bean curd puffs. Place 3 slices of puff on top of each bowl of noodles.
   • Make sure the broth is still piping hot (heat it again if not) and pour the broth over the noodles.
5. Garnish and Serve:
   • Serve with lime wedges, shrimp chili oil, and a sprinkling of crispy shallots.

Nutritional Information

• Prep Time: 30 minutes
• Cooking Time: 30 minutes
• Total Time: 1 hour
• Calories: 500 kcal per serving
• Servings: 4

Enjoy this delightful Malaysian Curry Laksa, bursting with flavors and textures that will leave you craving for more. Perfect for a cozy dinner or to impress your guests with a taste of Southeast Asia.

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