I am sure you've tried this spicy hawker food which is gaining fast recognition outside its place of birth...Malaysia and Singapore, which is heavily influenced by Indian and Chinese cuisines. Curry Laksa nee Curry Mee is a coconut milk based noodle soup with meat, seafood and fresh vegetables. It is often mistaken as Assam/Asam Laksa which is a tamarind based sour noodle soup and a whole lot of goodness in one bowl.
Living in Australia has sort of added more innovative dishes and techniques in my culinary repertoire. In view of the fact that we all are immigrants here, each one of us has bought along the taste of our nation and has merged it to suit the Aussie palate. This is one such dish which I am afraid have become the nations favourite and an exceptionally well-liked meal.
Laksa has many variations, every time you change the meat, vegetable or noodles; it is called in a different way, merely for the reason that when this modest dish travelled in its early years, every province made it according to the accessible produce and their taste buds. I guess we all know that......
At the moment it has engaged my taste buds, seeing that I love to slurp this Curry Laksa at least once in a week, changing the contents each time as I go. I do not use any store bought paste but if you find making one mind-numbing, then go and buy one...Asian Gourmet is a good brand (I used this when I first made the Laksa). I also use homemade chicken stock as a base for the soup, nevertheless any other stock as you like from the tetra pack is all right.
- Hookien or Rice Vermicelli or Egg noodles 1 cup (cooked)
- Chicken stock 1 ltr
- Laksa paste
- Coconut cream 1 can
- Shredded cooked chicken meat 1 cup
- Prawns 6-8 (cleaned, de-vined and with tales intact)
- Lychee's 6-8
- Pineapple 6-8 (cut into cubes)
- Broccoli 6-8 florets (blanched)
- Carrot 1 cup (cut into chunks and blanched)
- Fish sauce 1 tspn
- Sugar 1 tspn
- Salt and pepper as per taste
- Vegetable oil 1 tspn
- Lime or lemon 1 (half cut into wedges and juice of other half)
- Spring onion or Coriander/Cilantro to garnish
- Chicken Stock:
- To 1 litre of water add 10 gms of each carrot, celery and onion. Throw in few parsley stalks, 1bay leaf, few spring onions green and 1 garlic. And of course the chicken carcass.
- Simmer the stock for 1 hour, cool and strain with a muslin cloth. Keep aside.
- Laksa paste:
- Spice Paste
- Shallot 4 (peeled and chopped)
- Garlic 4
- Galangal or Ginger an inch
- Red chilly 2-3
- Lemon grass 1 stalk
- Kaffir lime leaves 1-2 (chopped finely)
- Fresh turmeric or turmeric powder 1 or 1 tspn
- Belachan/Shrimp paste 1 tspn
- Water as required to make the paste
- Make a fine paste of all the above ingredients. You can increase the amount of shrimp paste to 1 tbspn for a strong flavor. Since I like it mild, hence 1 tspn.
- Take oil in a saucepan. When hot add the prawns and toss until half cooked. Keep aside.
- In the same pan add the laksa paste and saute until fragrant.
- Add the stock and stir to mix. When it first boils add the coconut cream and simmer.
- Add to it the fish sauce, lime juice, sugar and salt.
- Throw in the prawns, chicken, carrot, broccoli, pineapple and lychee's.
- Bring it to a boil and take it off the gas.
- Garnish with spring onion or coriander.
- Serve hot, straight from the gas in a large soup bowl with noodles of your choice in the bottom.
- PS:A vegetarian version can be made using the same recipe...just chuck out all the meat and the shrimp paste from the laksa paste and use a vegetarian stock.
- Add more or few vegetables as you like.
- Bean sprouts, Tofu puffs, squid, calamari, fish fillets and fish balls can also be added as a substitute.
- By adding lychee's and pineapple, it makes an exotic sweet and spicy Laksa.
|Amount Per Serving||%DV|
|Serving Size 528g|
|Recipe makes 4 servings|
|Calories from Fat 619||51%|
|Total Fat 70.21g||88%|
|Saturated Fat 35.03g||140%|
|Trans Fat 0.0g|
|Total Carbs 80.58g||21%|
|Dietary Fiber 1.9g||6%|