Curry laksa

Photo: Rasa Malaysia

A coconut curry noodle soup loaded with shrimp, tofu puffs, egg and bean sprouts. Bee's shortcut uses a good store-bought paste, so it's on the table in half an hour.

From Bee Yinn Low at Rasa Malaysia · @rasamalaysia

Malaysian curry laksa: a lemongrass and curry paste broth enriched with coconut and evaporated milk, over yellow noodles with shrimp, tofu puffs, egg and sprouts.

You need

• 3 tbsp cooking oil
• 1/2 packet (about 3.5 oz) Malaysian curry laksa paste
• 2 stalks lemongrass, white part only, pounded
• 2 cups chicken broth
• 2 cups water
• 10 tofu puffs, halved
• 1/2 cup evaporated milk
• 1/2 cup coconut milk
• Salt
• Yellow (Hokkien) noodles or rice vermicelli, 1 portion per bowl
• Bean sprouts
• 10 shrimp, peeled, deveined and cooked
• 3 hard-boiled eggs, halved
• Fish cakes, sliced
• Sambal and lime, to serve

How to make it

1. Heat the oil in a pot over medium heat. Fry the curry paste and lemongrass, stirring, until the oil turns red and fragrant, 2 to 3 minutes.
2. Add the broth and water and bring to a boil. Add the tofu puffs and simmer 5 minutes.
3. Stir in the evaporated milk and coconut milk, bring back to a gentle simmer and season with salt.
4. Blanch the noodles and bean sprouts in boiling water and divide among bowls.
5. Top with the shrimp, eggs and fish cakes, then ladle over the hot broth with plenty of tofu puffs.
6. Serve with sambal and a wedge of lime.

Written in our own words from Bee Yinn Low's recipe, with their quantities. The original: Curry laksa, Rasa Malaysia.

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