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Curry Laksa

A delicious, creamy and slightly spicy Malaysian curry soup with noodles and fresh herbs.

Method:

  1. Heat the vegetable oil in a large saucepan. Add the laksa paste and fry for 2 minutes.
  2. Add the coconut milk and 400ml of warm water to the pan and stir through. Simmer on a low heat for 5 minutes.
  3. Add the tofu puffs to the saucepan and stir through. Keep the soup on a low heat with the lid on while you prepare the noodles and egg.
  4. Boil a kettle of hot water. Add some to a small pan over a medium heat. Add the egg to the water and boil for 5 minutes.
  5. Meanwhile, add the remaining hot water to the dried rice noodles in a large bowl so they soften. Drain after 5 minutes, making sure the noodles do not stick together.
  6. Take out the egg and run under cold water. Carefully peel the egg and cut into half. The yolk should be runny.
  7. Divide the rice noodles and beansprouts between two large soup bowls. Pour over the soup and tofu puffs. Garnish with egg, lime wedge, coriander, mint and sambal.

 

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Amy Win
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Curry Laksa

A delicious, creamy and slightly spicy Malaysian curry soup with noodles and fresh herbs.

PREP 25 MINS
2 SERVINGS

Ingredients

  • Vegetable Oil – 3 tbsp
  • Laksa Paste – 185g jar
  • Coconut Milk – 400ml tin
  • Tofu Puffs – 200g
  • Dried Rice Noodles – 150g
  • Egg – 1
  • Beansprouts – 60g
  • Lime Wedges – 2
  • Coriander – 10g
  • Mint – 10g
  • Sambal – 1 tsp