Malaysian Curry Laksa: Spicy Coconut Noodle Soup with Shrimp, Tofu Puffs and Bean Sprouts

Blend the soaked chilies, shallots, garlic, galangal, lemongrass, dried shrimp, coriander and turmeric with 2 tablespoons of water into a smooth paste.

Serves 4

Ingredients

• 8 dried red chilies, soaked in hot water for 15 minutes and drained
• 6 shallots, peeled
• 4 cloves garlic
• 1 thumb-sized piece fresh galangal or ginger, sliced
• 2 stalks lemongrass, tender white parts only, chopped
• 1 tablespoon dried shrimp, soaked (optional)
• 1 tablespoon ground coriander and 1 teaspoon ground turmeric
• 3 tablespoons vegetable oil
• 4 cups chicken stock
• 1 can (13.5 oz / 400ml) full-fat coconut milk
• 1 tablespoon fish sauce and 1 teaspoon sugar
• 12 oz (340g) large shrimp, peeled and deveined
• 8 fried tofu puffs, halved
• 8 oz (225g) fresh yellow egg noodles and 4 oz (115g) rice vermicelli, cooked
• 2 cups bean sprouts, 2 halved soft-boiled eggs, fresh mint, lime wedges and sambal, to serve

Instructions

1. Blend the soaked chilies, shallots, garlic, galangal, lemongrass, dried shrimp, coriander and turmeric with 2 tablespoons of water into a smooth paste.
2. Heat the oil in a large pot over medium heat. Fry the paste, stirring constantly, for 8 to 10 minutes until it darkens, smells toasty and the oil separates at the edges.
3. Pour in the chicken stock, bring to a boil, then lower the heat and simmer for 10 minutes.
4. Stir in the coconut milk, fish sauce and sugar. Simmer gently, never boiling hard, for 5 minutes so the broth stays silky.
5. Add the tofu puffs and simmer 3 minutes so they soak up the curry. Add the shrimp and cook 2 to 3 minutes until just pink.
6. Divide the cooked egg noodles and vermicelli among four deep bowls and top with a handful of bean sprouts.
7. Ladle the hot curry broth, shrimp and tofu puffs over the noodles. Finish each bowl with half a soft-boiled egg, mint leaves, a lime wedge and a spoonful of sambal.
8. Serve immediately while the broth is piping hot and the sprouts still have their crunch.
9. Curry laksa is the coconut-rich cousin in Malaysia's family of laksa noodle soups, a dish born from the meeting of Chinese noodles and Malay spice pastes in the Peranakan kitchens of Penang, Malacca and Kuala Lumpur. Hawker stalls argue over the perfect balance of heat, sweetness and richness, and every bowl is customized at the table with sambal and lime. It is a lunch that warms from the inside out, which is exactly what a damp late-October day calls for.

Nutrition (estimated, per serving)

• Calories: 620 kcal
• Protein: 34g
• Fat: 32g
• Carbohydrates: 52g
• Fiber: 4g
• Sugar: 6g
• Sodium: 1180mg