Laksa (Malaysian Curry Noodle Soup)

Total time1 hr 5 min

Prep time30 min

Cook time35 min

5.0

(17)

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Ingredients

4 servings

For the laksa paste

4 dried red chilies, stems removed, soaked in hot water 10 minutes and drained
3 stalks lemongrass, tender inner white parts only, roughly chopped
1 oz (about 1-inch piece) fresh galangal, peeled and roughly chopped
4 cloves garlic, roughly chopped
4 shallots, roughly chopped
1 tsp ground turmeric
1 tsp ground coriander
1 tsp shrimp paste (belacan)
2 tbsp neutral oil (such as canola or vegetable oil)

For the broth

2 tbsp neutral oil
3 cups chicken broth
1 can (13.5 oz) full-fat coconut milk
2 tbsp fish sauce
1 tsp sugar
salt, to taste
1 lb large shrimp, peeled and deveined
6 oz tofu puffs, halved

For the noodles

8 oz dried rice vermicelli noodles

For serving

2 cups bean sprouts
4 hard-boiled eggs, halved
¼ cup fresh cilantro leaves
2 limes, cut into wedges
sambal oelek or chili sauce, for serving (optional)

Instructions

1
Soak the dried rice vermicelli noodles in a large bowl of room-temperature water for 20 minutes, until pliable and white throughout. Drain and set aside.
2
Combine the drained dried chilies, lemongrass, galangal, garlic, shallots, turmeric, coriander, shrimp paste, and 2 tbsp neutral oil in a blender or food processor. Blend, scraping down the sides as needed, until a smooth, cohesive paste forms, about 1–2 minutes.

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