The craving was irrepressible.
But with the man travelling and child snubbing this divine curry noodles, I stalled the idea of dishing it up just for me. But then, it arose again… that insatiable appetite for one heavenly bowl of noodles, veggies, broth, herbs and tofu. I had to make it. Just had to.
Curry Laksa is a Chinese inspired Malay spicy noodle soup. Originally made the non vegetarian way with a lot of chicken or fish or shrimp. It is basically coconut based curry spiced with oriental flavours like turmeric, soy and chilies, thick or thin noodles and garnished with laksa leaves or curry leaves. Indians will totally relate to the flavours and taste, because many of the ingredients used in this are regularly used in Indian cooking too.
Ideally thick Hokkien egg noodles are preferred to dunk in a spicy vegetable laden stew, but if you cannot get your hands on some, use the regular variety. I used traditional thin hakka noodles. Some recipes call for thin rice vermicelli too.
Bottomline – It’s the curry that calls, the carb can be of any kind 😉
There are many different types of laksa, but what is common to all is the broth, spice paste and noodles. The most well known varieties of laksa are the slightly sour fish soup based Assam Laksa and the Curry Laksa which has coconut milk.
Curry Laksa is a meal in itself. You don’t need any accompaniments with it. Lot of vegetables, noodles and a protein like tofu or paneer and you are so good to go! The vegetables can be anything you like, anything your refrigerator caters. So don’t go hunting for the specifics. I just pretty much threw in whatever I had.
An interesting twist to this dish was to top with sautéed mushrooms and red onions. Dust it off with sesame seeds and it was the most heavenly first bite I have had in a very long time 🙂
The Recipe –
- 1 pack hokkein egg noodles, boiled as per instructions on the pack.
- 1 cup thin sliced vegetables like bell peppers, broccoli, carrots, beans etc
- 3-4 tbsp red curry paste or as per your liking
- 2 cups vegetable stock
- 1 cup coconut milk
- 2 stalks lemon grass
- a handful of curry leaves or if you can find laksa leaves
- 1 tsp soy sauce
- 1/2 tsp turmeric powder
- 1 tbsp olive oil or sesame oil
- 1/2 tsp sugar or brown sugar
- 1/2 tsp pepper powder
Garnish: 5/6 basil leaves, few stalks of coriander leaves, 1/2 cup fried tofu or sautéed paneer pieces, 1/2 cup sautéed mushrooms and red onions. 2 tsp toasted sesame seeds, Lime wedges.
In a wok, heat oil. Fry the red curry paste till the raw smells disappears. Now throw in the veggies, add a bit of salt. Cover and cook till almost done.
Add soy, turmeric, salt pepper, sugar. give a mix. Stir in the coconut milk. Once it has boiled. Stir in the vegetable stock. Simmer for 2/3 minutes or so. Throw in the curry leaves and lemon grass stalks Cover and boil for 5 minutes.
How to Serve:
Remove the lemon grass stalks from the broth before serving.
Take a deep bowl. Place a forkful or two of noodles. Pour the vegetable-coconut broth. Top with some sautéed mushrooms and onions, some fried tofu or paneer. A sprinkle of sesame seeds. A drizzle of lime juice. Torn basil and coriander leaves to garnish.
Note: For sautéing the mushrooms, onions and tofu. I sliced them thinly, gently sautéed in a bit of oil. Sprinkled salt and pepper powder. Hardly takes 5 minutes.
Note: Laksa is usually soupy and the noodles float in a water like broth. Now to make the soup, vegetable stock is preferred rather than plain water. Since I did not have any, I made a thick vegetable stew in coconut milk. It tasted more intense and enveloped my noodles well in a spicy tangy gravy.
The above is a not a perfect authentic recipe. I changed and customised it according to our likes and the ingredients available. So this recipe might just serve as a rough inspiration to cook the dish. So feel free to play around!
Happy Cooking dear readers 🙂