Comforting curry-coconut noodle soup (curry laksa) cheat style. Quick and easy, yet super delicious.
Noodle soup is a meal I wouldn’t mind having for breakfast, lunch ánd dinner. Seriously, all day is fine with me! There’s just something about the combination of carby eggy noodles and a delicious fragrant broth… Gosh, just the thought of it already makes me drool. #addicted One of my favorite noodle soup dishes is Curry Laksa. Curry laksa is a Malaysian dish and it’s basically *just* a curry-coconut noodle soup. The soup is mildly spicy and is packed with fish cake, fish balls and prawns. Traditionally, curry laksa is quite labor-intensive: you need to make a curry paste, cook a broth and assemble the whole lot. However, sometimes life’s just too busy to do things the traditional way. And as The Netherlands doesn’t have Asian Streetfood Markets to get my quick fix, I’m forced to go cheat-style. That’s right, I cheated the traditional Curry Laksa recipe, just like I cheated with Oreo Mini Pies and Pizza. You know you love it 😉
To cheat on the traditional laksa recipe, we’ll be using instant yellow curry paste and ready-made chicken/vegetable broth. We’ll be adding some additional lemongrass, kaffir lime leaves, coconut milk and curry powder. For the kaffir lime leaves you are free to use fresh or frozen ones. As kaffir lime leaves are quite expensive, I usually buy the frozen stuff and take out a couple of leaves whenever I need them. However, if you’re lucky enough to have the real deal at hand please do add those wonderful leaves to your delicious soup. As for the curry powder, use any yellow curry powder you have on hand. I used Masala curry powder to add some spice to the no-heat curry paste I used. However, if you don’t like to eat spicy, use a no-heat curry paste and no-heat curry powder for your broth. Although I must say, a light kick does make this laksa even more delicious.
Once you’ve got your soup, all there’s left is assembling: Put some noodles in a bowl, pour in the soup and arrange the rest of the ingredients. For this laksa I added slices of fish cake, a couple of fish balls, some snappy prawns, an egg and bean sprouts. However, you’re the one in charge of your Curry Laksa, so add or remove any ingredients to your taste. Serve piping hot with a small wedge of lime for some extra freshness. Enjoy!
Do you prefer noodles, rice or bread?
- 2 Tbsp oil
- 100 g instant curry paste
- ½ L water
- ½ L chicken/vegetable broth
- 8 kaffir lime leaves
- 2 stalks of lemon grass, chopped
- 12 tofu puffs
- 4 medium potatoes, peeled and quartered
- 340 mL coconut milk (2 small cans)
- 1-2 Tbsp Masala curry powder
- 4 portions of yellow noodles, boiled and drained
- 12-16 prawns, deveined and boiled
- 3 eggs, boiled and peeled
- 200 g frozen fish balls, boiled
- 1 frozen fish cake, boiled and cut in slices
- bean sprouts
- 1 lime, cut in wedges (optional)
- In a large pan, heat the oil on medium-high heat.
- Add the curry paste and stir until curry paste becomes fragrant.
- Add the water and broth to the pan. Stir until combined evenly.
- Add the lime leaves, lemon grass, tofu puffs and potatoes.
- Bring the soup to a boil and turn down the heat to low to keep the soup on a simmer.
- Add coconut milk and curry powder. Taste and adjust to your liking.
- Keep the soup on a simmer until potatoes are fully cooked through.
- Arrange the noodles, prawns, eggs, fish balls, fish cake and bean sprouts in the bowls.
- Pour soup into the bowls and sprinkle cilantro on top.
- Serve immediately with a small wedge of lime on the side.