Description

Laksa is Southeast Asia’s great noodle soup, and the curry laksa of Malaysia and Singapore is the version that has conquered the world. It is a bowl of coconut curry broth that manages to be simultaneously rich and spicy, with rice noodles, shrimp, tofu puffs, and a tangle of bean sprouts and herbs. The heart of the dish is the laksa paste — a pounded blend of chilies, lemongrass, galangal, shrimp paste, and candlenuts that delivers a complexity no single spice can approach.

Ingredients

Units

For the laksa paste:
10 dried red chilies, soaked in hot water for 20 minutes, drained
4 fresh red chilies, roughly chopped
4 shallots, roughly chopped
6 cloves garlic
2 stalks lemongrass, bottom 4 inches only, sliced
1-inch piece galangal or ginger, sliced
1-inch piece fresh turmeric or 1 teaspoon ground turmeric
6 candlenuts or macadamia nuts
2 tablespoons dried shrimp, soaked in hot water for 15 minutes and drained
1 tablespoon belacan (Malaysian shrimp paste)
For the soup:
2 tablespoons vegetable oil
2 cans (13.5 ounces each) full-fat coconut milk
3 cups chicken stock
2 tablespoons fish sauce
1 tablespoon palm sugar or brown sugar
12 ounces dried rice vermicelli, cooked according to package directions
1 pound large shrimp, peeled and deveined
8 ounces fried tofu puffs, halved
2 cups bean sprouts
Fresh cilantro, Vietnamese mint, and sliced red chili for garnish
Sambal oelek and lime wedges for serving

Instructions

Make the laksa paste: combine all paste ingredients in a food processor or blender and process to a fine paste, scraping down the sides as needed. Add a tablespoon of water if necessary to help it blend. The paste should be smooth and fragrant.
Heat the vegetable oil in a large pot over medium heat. Add the laksa paste and fry, stirring constantly, for 5-7 minutes until the paste darkens in color, the oil separates around the edges, and the raw smell gives way to a deep, toasted aroma. This step is critical for developing the flavor.
Pour in the coconut milk and chicken stock. Stir well to combine. Add the fish sauce and palm sugar. Bring to a gentle simmer and cook for 15 minutes, allowing the flavors to meld.
Add the shrimp and tofu puffs. Simmer for 3-4 minutes until the shrimp are pink and just cooked through.
Divide the cooked rice vermicelli among large bowls. Ladle the curry broth, shrimp, and tofu over the noodles. Top each bowl with a handful of bean sprouts, fresh herbs, and sliced chili.
Serve with sambal oelek and lime wedges on the side.

Notes

Fry the laksa paste until the oil separates. Raw paste tastes harsh and one-dimensional; properly fried paste tastes deep and rounded.
Use belacan, the fermented shrimp paste. It carries the funky umami backbone of the dish. It smells strong raw and transforms entirely once cooked.
Candlenuts are traditional and add body to the paste. Macadamias are the closest substitute. Do not use cashews, which are too sweet.

Nutrition

Serving Size: 1 serving
Calories: 600
Fat: 48 g
Carbohydrates: 30 g
Protein: 20 g