Laksa Lemak Harum (Aromatic Coconut Curry Noodles)

Name: Laksa Lemak Harum (Aromatic Coconut Curry Noodles)
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 2 servings
Cuisine: Malaysian
Ingredients: 4 ounce dried thin rice noodles (thin); 1 tablespoon vegetable oil; 1 yellow onion (medium, roughly chopped); 2 ounce fresh ginger (sliced); 4 clove garlic; 2 tablespoon red curry paste; 1 teaspoon turmeric powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 28 fluid ounce coconut milk (full-fat); 2 cup chicken broth; 1 tablespoon fish sauce; 0.5 pound shrimp (medium, peeled, deveined); 6 ounce tofu puff (halved); 1 cup bean sprout (fresh); 0.25 cup fresh cilantro (chopped); 1 fresh lime (cut into wedges)

A fragrant and creamy Malaysian coconut curry noodle soup brimming with shrimp, tofu puffs, and fresh bean sprouts, offering a burst of sweet and savory flavors with a gentle spice.

Prep: 25 min
Cook: 35 min
Total: 1 hr
Servings: 2
Cuisine: Malaysian
Difficulty: Easy
Cost: $10.29/serving

Dietary

Nut-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

4 ounce dried thin rice noodles (thin)
1 tablespoon vegetable oil
1 yellow onion (medium, roughly chopped)
2 ounce fresh ginger (sliced)
4 clove garlic
2 tablespoon red curry paste
1 teaspoon turmeric powder
1 teaspoon ground cumin
1 teaspoon ground coriander
28 fluid ounce coconut milk (full-fat)
2 cup chicken broth
1 tablespoon fish sauce
0.5 pound shrimp (medium, peeled, deveined)
6 ounce tofu puff (halved)
1 cup bean sprout (fresh)
0.25 cup fresh cilantro (chopped)
1 fresh lime (cut into wedges)

Instructions

Prepare noodles: Soak dried thin rice noodles in hot water for 5-10 minutes, or until softened. Drain and set aside.
Make spice paste: In a food processor or blender, combine 1 medium yellow onion, 2 inches fresh ginger, 4 cloves garlic, 2 tablespoons red curry paste, 1 teaspoon turmeric powder, 1 teaspoon ground cumin, and 1 teaspoon ground coriander. Process until a smooth paste forms. Add a splash of water if needed to help blend.
Sauté spice paste: Heat 1 tablespoon vegetable oil in a large pot or Dutch oven over medium heat. Add the prepared spice paste and sauté for 5-7 minutes, stirring frequently, until fragrant and slightly darkened.
Simmer laksa broth: Pour in 28 fluid ounces full-fat coconut milk and 2 cups chicken broth. Bring the mixture to a gentle simmer, stirring occasionally. Add 1 tablespoon fish sauce and 1/2 teaspoon salt, stirring to combine. Reduce heat to low and let simmer for 15-20 minutes, allowing flavors to meld.
Add protein and tofu: Add 1/2 pound medium shrimp and 6 ounces tofu puffs to the simmering broth. Cook for 3-5 minutes, or until shrimp are pink and cooked through.
Serve: Divide the softened rice noodles between two serving bowls. Ladle the hot laksa broth with shrimp and tofu puffs over the noodles. Garnish generously with 1 cup fresh bean sprouts, 1/4 cup fresh cilantro, and a fresh lime wedge (optional).

Notes

For a vegetarian version, substitute vegetable broth for chicken broth and omit fish sauce (adjust seasoning with extra salt or soy sauce) and shrimp.

Nutrition (per serving)

Calories: 710
Protein: 37 g
Carbohydrates: 55 g
Fat: 39 g
Fiber: 8 g
Sodium: 1200 mg
Saturated Fat: 25 g
Sugar: 7 g
Cholesterol: 170 mg