5 from 3 votes
Curry Laksa (Curry Mee) is a delicious spicy curried noodle soup with a variety of toppings. This is my family's version found mainly in the Klang Valley and its surrounding areas. | MalaysianChineseKitchen.com
Curry Laksa (Curry Mee)
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
 

Curry Laksa (Curry Mee) is a delicious spicy curried noodle soup with a variety of toppings. This is my family's version found mainly in the Klang Valley and its surrounding areas.

Course: Noodles
Cuisine: Malaysian
Servings: 6
Calories: 836 kcal
Author: Linda Ooi
Ingredients
  • 1/3 cup vegetable oil (80ml)
  • 2 bone-in chicken breasts (skin removed)
  • 3 pandan leaves (shredded and knotted)
  • 12 oz bean sprouts (trimmed) (340g)
  • 6 oz beehoon (dried rice vermicelli), soak in warm water for 30 minutes to soften (170g)
  • 12 oz fresh yellow noodles or dried yellow noodles (225g)
  • 8 oz shrimps (peeled and deveined) (225g)
  • 1 can coconut milk (14 oz/400ml)
  • 4 oz deep fried tofu (sliced) (113g)
  • Salt to taste
Spice Paste
  • 5 shallots (peeled and halved)
  • 3 cloves garlic (peeled, and halved)
  • 3 dried chilies (seeded and soaked in hot water to soften)
  • 1 stalk lemongrass (slice bottom third into rings)
  • inch ginger (peeled and thickly sliced)
  • ½ cup curry powder (50g)
Garnish
  • ½ cucumber (julienned)
  • 3 to 4 sprigs mint leaves (stems removed)
  • 1 lime (cut into wedges)
  • 4 to 6 tsp fried chili paste
Instructions
  1. Blend all spice paste ingredients with ¼ cup (60ml) water until smooth. Pour mixture into a bowl. Mix with curry powder to form a thick paste.
  2. Heat vegetable oil in a large pot over medium heat. Stir fry spice paste until fragrant, about 5 minutes. Add chicken breasts and cook until opaque, about 3 minutes.
  3. Pour in 6 cups (1.4 liters) water. Add pandan leaves. Cover and bring soup to a boil. Reduce heat and allow it to simmer for 20 minutes.
    Curry Laksa (Curry Mee)-8
  4. In the meantime, fill a separate pot half full of water. Bring to a boil. Scald bean sprouts for about 20 seconds. Remove with a metal strainer.
  5. Add beehoon (dried rice vermicelli) and cook for 2 minutes. Remove with metal strainer.
  6. Cook fresh yellow noodles in boiling water for 2 to 3 minutes and dried yellow noodles for 3 to 5 minutes. Remove with metal strainer. Set aside.
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  7. Remove chicken breasts from curry soup with tongs. When cool enough to handle, shred meat and discard bones.
  8. Lower shrimps into curry soup with a metal strainer. Allow shrimps to cook for 3 to 4 minutes until shrimps curl and turn pink. Remove and set aside.
  9. Pour coconut milk into soup. Add deep fried tofu and season with salt. Bring it up to a boil and allow coconut milk to heat through. Turn off heat.
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  10. Place a portion of noodles, bean sprouts, some shredded chicken, and shrimps in a bowl. Pour curry soup over noodles and vegetables. Garnish with cucumber and mint leaves.
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  11. Serve Immediately with fried chili paste and lime wedges.

Recipe Video