Malaysian Curry Laksa with Tofu and Noodles

Name: Malaysian Curry Laksa with Tofu and Noodles
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Malaysian
Ingredients: 8 ounce thin rice vermicelli noodles (uncooked); 8 ounce fresh egg noodles (uncooked); 1 tablespoon olive oil; 40.5 fluid ounce coconut milk (full-fat); 4 cup chicken broth; 1 pound fried tofu puffs (halved); 1 pound fish balls; 1.5 cup bean sprouts; 1 bunch fresh cilantro (chopped, for garnish); 6 limes (wedges, for serving); 1 red onion (roughly chopped); 6 clove garlic; 2 fresh gingers (peeled); 1 fresh galangal (peeled); 2 lemongrasses (bottom third, sliced); 6 dried red chilies (rehydrated, deseeded); 0.5 teaspoon ground turmeric; 0.5 teaspoon ground coriander; 0.25 teaspoon ground cumin; 2 tablespoon fish sauce; 1 tablespoon brown sugar (packed)

A rich and fragrant coconut milk-based noodle soup, brimming with golden tofu puffs, fresh fish balls, and a medley of vegetables, served over noodles with a flavorful sambal.

Prep: 30 min
Cook: 45 min
Total: 1 hr 15 min
Servings: 6
Cuisine: Malaysian
Difficulty: Medium
Cost: $5.29/serving

Dietary

Nut-Free
Dairy-Free

Ingredients

8 ounce thin rice vermicelli noodles (uncooked)
8 ounce fresh egg noodles (uncooked)
1 tablespoon olive oil
40.5 fluid ounce coconut milk (full-fat)
4 cup chicken broth
1 pound fried tofu puffs (halved)
1 pound fish balls
1.5 cup bean sprouts
1 bunch fresh cilantro (chopped, for garnish)
6 limes (wedges, for serving)
1 red onion (roughly chopped)
6 clove garlic
2 fresh gingers (peeled)
1 fresh galangal (peeled)
2 lemongrasses (bottom third, sliced)
6 dried red chilies (rehydrated, deseeded)
0.5 teaspoon ground turmeric
0.5 teaspoon ground coriander
0.25 teaspoon ground cumin
2 tablespoon fish sauce
1 tablespoon brown sugar (packed)

Instructions

For the laksa paste, combine 1 large chopped red onion, 6 cloves garlic, 2 inch fresh ginger, 1 inch fresh galangal, 2 sliced stalks lemongrass, 6 rehydrated dried red chilies, 1/2 teaspoon ground turmeric, 1/2 teaspoon ground coriander, and 1/4 teaspoon ground cumin in a food processor. Blend until a fine paste forms, adding a tablespoon of water if needed.
Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the laksa paste and cook, stirring frequently, for 8-10 minutes until fragrant and the oil separates from the paste.
Pour in 3 cans full-fat coconut milk and 4 cups chicken broth. Add 2 tablespoons fish sauce and 1 tablespoon brown sugar. Stir well to combine. Bring the soup to a gentle simmer, then reduce heat to low and let it simmer for 15 minutes, allowing the flavors to meld. Add 1 pound halved fried tofu puffs and 1 pound fish balls, simmer for another 5 minutes until heated through.
While the broth simmers, cook the noodles. Cook 8 ounces thin rice vermicelli noodles and 8 ounces fresh egg noodles separately according to package directions. Drain and rinse with cold water, then set aside.
To serve, divide the cooked rice vermicelli and egg noodles among 6 large serving bowls. Ladle the hot laksa broth with tofu puffs and fish balls over the noodles. Garnish generously with 1 1/2 cups bean sprouts and 1 bunch chopped fresh cilantro. Serve with 6 lime wedges on the side for squeezing.

Notes

The laksa paste can be prepared ahead of time and stored in the refrigerator for up to 3 days, or frozen for longer. This soup makes excellent leftovers, but it's best to store the broth, noodles, and garnishes separately and combine just before serving to maintain noodle texture.

Nutrition (per serving)

Calories: 670
Protein: 14.1 g
Carbohydrates: 78.3 g
Fat: 35.2 g
Fiber: 4.8 g
Sodium: 1110 mg
Saturated Fat: 26.7 g
Sugar: 10.3 g
Cholesterol: 49 mg