Curry laksa has to be one of my favourite dishes back home because just like a bowl of home-cooked soup; curry laksa whether made at home or bought outside, is like comfort food and fills you up with an abundance of textures and flavours. How could you pass on a bowl of coconut curry soup noodles? I certainly can't since it has three of my many favourite things I like when it comes to food. Curry, soup, and mihun noodles (not the yellow noodles though!). So it's a no brainer for this to be one of my favourites as a child.
Curry laksa is fairly simple to make as there are many curry laksa pastes and powders easily available. Especially if you're a student wanting to make a fast meal, just a simple bowl of curry laksa with a few pieces of shredded meat and eggs with a handful of vegetables would be great to curb that homesickness.
- 500 ml fresh coconut milk
- 1/2 - 1 cup evaporated milk
- 1 packet of curry laksa mix (we used Tean's gourmet curry laksa paste)
- 1/2 tbsp tumeric powder (we used Baba's)
- 1 tbsp chilli powder
- 800 ml chicken stock
- Light soy sauce to taste
- Curry leaves
- Noodles (mihun/ yellow noodles)
- Long beans
- Bean sprouts, tauge
- Pork balls
- Fish cakes
- Chilli paste
- Mint leaves
- (Not in pictures) Taufu pok, shredded chicken meat.
- Blanch the noodles, long beans, bean sprouts and pork balls. Blanch the cockles and remove from shell.
- Mix the chilli powder into the curry laksa paste and fry lightly over a low heat together with curry leaves.
- Quickly add the chicken stock into the pot when the fragrant smell of the curry paste wafts in the air.
- When the soup starts boiling, lower the heat and add coconut milk, evaporated milk.
- Add the soy sauce to taste if needed.
- Turn off the fire before the mixture turns to boil so that the coconut milk doesn't separate.
- Put noodles in a bowl and pour the curry into the bowl. Place the condiments on top as seen and it's ready to be served!
Serve with lime and sambal (chilli paste).