Kari Laksa

387

Kari Laksa

Kari Laksa aka Laksa Lemak is a spicy, rich, creamy and deeply savoury noodle soup. Its the ultimate far eastern winter comfort noodle soup.
Prep Time 20 mins
Cook Time 1 hr
Course Main Course, Soup
Cuisine Indonesian, Malaysian, Singaporean

Ingredients
  

Laksa paste (this will make 3 x 8 servings of Laksa)

  • 6 shallots, diced
  • 5 cm knob of ginger, diced
  • 8 cloves garlic
  • 3 whole red chillis
  • 15 whole dried red chillis, softened in warm water
  • 1 tbsp cumin
  • tsp turmeric powder
  • 3 tbsp coriander powder
  • 3 tbsp chilli powder
  • 1 lemongrass stalk, diced (white part only)
  • 1 tbsp belacan (fermented shrimp paste) or use Thai Gapi Shrimp paste
  • 60 ml oil
  • 1 knob galangal (rose ginger), optional
  • 1 candlenut or macadamia nut, optional
  • 3 tbsp oil for frying the paste

Asian style chicken style

  • 1 kg chicken wings
  • 1 star anise
  • 5 cm knob of ginger, sliced
  • 3 whole spring onions, roughly chopped
  • 1 small onion, roughly chopped
  • 2 whole garlic cloves
  • 2 litres water

Laksa broth

  • shell and heads from 600g king prawns
  • 1 tbsp oil
  • 500 ml water
  • Asian style chicken stock (see recipe above)
  • 8 tsp Laksa paste or as to taste
  • 1 tin coconut milk
  • 1 tsp fish sauce
  • 2 tsp sugar
  • salt to taste

Laksa toppings

  • 600 g king prawns shelled and deveined (heads and shells are used for the prawn stock)
  • fried tofu puffs; halved, two per serving
  • 300 g bean sprouts (blanched in boiling water for 30 seconds)
  • 200 g egg noodles
  • 200 g rice vermicelli noodles
  • 8 soft set boiled egg (7 min in boiling water)
  • coriander leaves for garnish
  • 2 red chillis, sliced at an angle for garnish

Sambal paste

  • 2 tbsp Foodiechief's Kashmiri chilli paste
  • 2 tsp oil
  • ½ tsp belacan shrimp paste
  • ¼ tsp sugar

Instructions
 

Asian style stock

Laksa paste

Cooking the Laksa paste

Making the Laksa broth

Building the Laksa broth

Any questions

Keyword Coconut noodles, Kari Laksa, Laksa, Noodle soup

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