Nyonya Laksa (Coconut Curry Noodle Soup)

 

Ingredients:

For the Laksa Paste:

10 dried chilies, soaked in hot water for 30 minutes

2 shallots, peeled and roughly chopped

5 cloves garlic, peeled and roughly chopped

1 inch ginger, peeled and roughly chopped

1 lemongrass stalk, white part only, chopped

1 candlenut (or substitute with 1 cashew nut, soaked in hot water for 15 minutes)

1/2 teaspoon turmeric powder

1/2 teaspoon coriander powder

1/4 teaspoon cumin powder

Salt to taste

• For the Broth:
• 2 tablespoons vegetable oil
• 2 chicken drumsticks
• 1 litre (4 cups) water
• 400 grams (1 can) coconut milk
• 1 litre (4 cups) prawn stock (or substitute with vegetable stock)
• 2 stalks lemongrass, bruised
• 2 kaffir lime leaves
• 1 tablespoon tamarind paste (diluted in 1/4 cup water)
• 1 tablespoon palm sugar (or brown sugar)
• Salt and fish sauce to taste
• For Serving:
• 300 grams (10 oz) rice vermicelli noodles, cooked according to package instructions
• 1 cup bean sprouts, blanched
• 1/2 cup cooked shrimp, peeled and deveined
• 1/2 cup fried tofu puffs, quartered
• 1/4 cup chopped fresh herbs (mint, coriander, and/or Thai basil)
• Hard-boiled eggs, quartered (optional)
• Sambal Oelek (chilli paste) or your favourite chilli sauce (optional)

Instructions:

1. Make the Laksa Paste: In a blender or food processor, combine the soaked chilies (discard the water), shallots, garlic, ginger, lemongrass, candlenut, turmeric powder, coriander powder, cumin powder, and a pinch of salt. Blend into a smooth paste.
2. Sauté the Laksa Paste: In a pot or wok, heat vegetable oil over medium heat. Add the laksa paste and cook for 5-7 minutes, stirring constantly, until fragrant and the oil starts to separate.
3. Simmer the Broth: Add the chicken drumsticks and water to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the chicken is cooked through. Remove the chicken and shred the meat. Set aside.
4. Strain the Broth: Strain the broth into a clean pot, discarding the chicken bones and aromatics. Add the coconut milk, prawn stock, lemongrass stalks, kaffir lime leaves, tamarind paste, palm sugar, and salt to taste. Bring to a simmer and cook for 5 minutes. Season with fish sauce to taste.
5. Assemble the Laksa: In serving bowls, divide the cooked rice vermicelli noodles. Top with bean sprouts, cooked shrimp, fried tofu puffs, and shredded chicken. Ladle the hot laksa broth over the noodles and ingredients.
6. Garnish and Serve: Garnish with fresh herbs, hard-boiled eggs (if using), and a dollop of sambal oelek or your preferred chilli sauce for an extra kick. Enjoy immediately!

Tips:

• Soak the dried chilies in hot water to soften them before blending.
• You can adjust the amount of chilli paste in the recipe to your desired spice level.
• If you don't have candlenuts, you can substitute with a cashew nut soaked in hot water for 15 minutes.
• Prawn stock adds a rich flavour to the laksa, but you can use vegetable stock for a vegetarian option.
• Be sure to remove the lemongrass stalks and kaffir lime leaves before serving, as they are mainly for flavouring the broth.
• Nyonya Laksa is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to a day.

Nutritional Information (per serving):

This information is an estimate and may vary depending on the ingredients used and portion size.

• Calories: Around 500
• Fat: 20g
• Carbohydrates: 60g
• Protein: 30g
• Sodium: 600