Spice Paste

Accompaniments

I always yearn for a warm bowl of Curry Laksa during the colder weather seasons. There are many varieties of Laksa in Malaysia; but, I still feel curry laksa is the most popular as compared to Asam Laksa, Laksa Kedah, Sarawak Laksa, and many more. Curry Laksa is a coconut based soup that’s infused with a variety of spices such as chili, galangal, turmeric, shallots, and pandanus leaves to fragrant the soup. Throw in some noodles, bean sprouts, chicken, prawns, tofu puffs, eggs, cockles, and you have another great comfort food from Malaysia!Curry LaksaIngredients6 Cups Chicken Stock2 Can of 400ml Coconut Milk2 Stalk Lemongrass, bruised4 -5 g Curry Leaves2 Pandanus/Pandan Leaves, knotted2 Packs (2 x 90 g) Tofu Puffs, halved4 to 5 Tbsp Peanut or Vegetable OilSea Salt to taste25 g Dried Chilies, cut into ½ inch in length and soaked in hot water, drained4 Fresh Red Chilies, seeded2 tsp Roasted Shrimp Paste (Belachan)4 Candlenuts10 g Fresh Turmeric15 g Galangal8 (about 140 g) Shallots, peeled200 g Chicken Breast, cooked and shredded250 g Prawns, cooked and shelled200 g Cockles or Blood Clams, cooked and shelled120 g Dried Yellow Noodles, cooked or Fresh Yellow Noodles, scalded250 g Rice Vermicelli, cooked and drained300 g Bean Sprouts, scalded120 g Long Beans, cut into 1 inch in length, cooked and drained8 Hard boiled Eggs, halvedSome Laksa Leaves, chopped (optional)MethodGrind the spice paste ingredients in a blender or food processor.In a large stockpot over low heat, add the oil and cook the spice paste until fragrant, stirring continuously. Then mix in the curry leaves, lemongrass, pandan leaves and continue to stir the paste for another minute.Pour in the coconut milk and water into the spice paste mixture. Bring the mixture to a boil, lower the heat and simmer for about 35 – 40 minutes.Then add the tofu puffs and let it cook for another 2 – 3 minutes. Season the soup with sea salt.To serve, place some noodles or vermicelli into a large bowl. Then top it with some bean sprouts, long beans, chicken, prawns, eggs, and cockles, if using. Then ladle the hot soup with a few tofu puffs onto the bowl and sprinkle with some laksa leaves, if desired.Serve 8 to 10