Curry Laksa Recipe

Rice noodles: These noodles form the base of the dish, providing a chewy texture that soaks up the flavorful broth.

Coconut milk: Adds a rich, creamy texture to the soup, balancing the spices in the laksa paste.

Chicken broth: Forms the savory base of the soup, enhancing the overall flavor.

Chicken breast: Sliced thinly, it cooks quickly and adds protein to the dish.

Shrimp: Peeled and deveined, they add a sweet, briny flavor to the soup.

Laksa paste: A blend of spices and aromatics that gives the soup its signature taste.

Lime: Cut into wedges, it adds a bright, tangy finish when squeezed over the soup.

Bean sprouts: These add a fresh, crunchy texture to the finished dish.

Cilantro: Chopped and used as a garnish, it adds a fresh, herbal note.

When preparing shrimp, ensure they are peeled and deveined properly to avoid any gritty texture in your curry laksa. To devein, use a small paring knife to make a shallow cut along the back of the shrimp and remove the dark vein. This not only improves the texture but also enhances the overall presentation of your dish.

• rice noodles - Substitute with vermicelli noodles: Vermicelli noodles have a similar texture and absorb flavors well, making them a good alternative.

• coconut milk - Substitute with evaporated milk: Evaporated milk provides a creamy texture, though it lacks the coconut flavor. Add a few drops of coconut extract for a closer match.

• chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar depth of flavor, making it suitable for vegetarian versions.

• chicken breast - Substitute with tofu: Tofu is a great protein alternative for vegetarians and absorbs the flavors of the broth well.

• shrimp - Substitute with mushrooms: Mushrooms provide a similar umami flavor and texture, making them a good vegetarian substitute.

• laksa paste - Substitute with red curry paste: Red curry paste has a similar spicy and aromatic profile, though it may lack some specific laksa spices.

• lime - Substitute with lemon: Lemon provides a similar acidic brightness to the dish.

• bean sprouts - Substitute with snow peas: Snow peas add a similar crunch and freshness to the dish.

• cilantro - Substitute with parsley: Parsley provides a fresh, herbaceous note, though it lacks the distinct flavor of cilantro.

• Allow the curry laksa to cool to room temperature before storing. This prevents condensation, which can make the noodles soggy.

• Transfer the soup base (broth, coconut milk, chicken, and shrimp) into an airtight container. Store the noodles separately to maintain their texture.

• Store the soup base in the refrigerator for up to 3 days. For longer storage, freeze the soup base in a freezer-safe container for up to 2 months.

• When freezing, leave some space at the top of the container to allow for expansion. Label the container with the date to keep track of its freshness.

• To reheat, thaw the frozen soup base in the refrigerator overnight. Heat it in a pot over medium heat until it reaches a simmer.

• Reheat the noodles by briefly soaking them in hot water or microwaving them for 1-2 minutes.

• Combine the reheated soup base and noodles in a bowl. Garnish with fresh bean sprouts, cilantro, and lime wedges just before serving to maintain their freshness and crunch.

• Avoid freezing the bean sprouts, cilantro, and lime wedges as they do not retain their texture and flavor well when frozen. Store these garnishes in the refrigerator and add them fresh when serving.

• Stovetop Method:

  1. Pour the leftover curry laksa into a saucepan.
  2. Heat over medium heat, stirring occasionally to ensure even heating.
  3. Once the soup begins to simmer, reduce the heat to low and let it warm through for about 5-7 minutes.
  4. If the broth has thickened too much, add a splash of chicken broth or coconut milk to reach the desired consistency.
  5. Serve hot, garnished with fresh bean sprouts, cilantro, and a squeeze of lime.

• Microwave Method:

  1. Transfer the leftover curry laksa to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a microwave-safe plate to prevent splatters.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. If the soup is not hot enough, continue heating in 30-second intervals, stirring in between, until it reaches the desired temperature.
  5. Garnish with fresh bean sprouts, cilantro, and a squeeze of lime before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the leftover curry laksa to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 20-25 minutes, or until the soup is thoroughly heated.
  5. Stir halfway through the heating process to ensure even warming.
  6. Serve hot, garnished with fresh bean sprouts, cilantro, and a squeeze of lime.

• Slow Cooker Method:

  1. Pour the leftover curry laksa into the slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 1-2 hours, stirring occasionally to ensure even heating.
  4. Once heated through, serve hot with fresh bean sprouts, cilantro, and a squeeze of lime.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring it to a simmer.
  2. Place the leftover curry laksa in the top pot of the double boiler.
  3. Heat, stirring occasionally, until the soup is warmed through, about 10-15 minutes.
  4. Add a splash of chicken broth or coconut milk if the broth has thickened too much.
  5. Serve hot, garnished with fresh bean sprouts, cilantro, and a squeeze of lime.

• Large pot: Used to cook the laksa paste, chicken broth, and coconut milk together, and to simmer the chicken and shrimp.

• Medium pot: Used to cook the rice noodles according to package instructions.

• Strainer: Used to drain the cooked rice noodles.

• Ladle: Used to serve the soup over the noodles in each bowl.

• Knife: Used to slice the chicken breast.

• Cutting board: Used as a surface to slice the chicken breast and prepare other ingredients.

• Measuring cups: Used to measure the coconut milk and chicken broth.

• Measuring spoons: Used to measure the laksa paste.

• Tongs: Used to handle the chicken and shrimp while cooking.

• Serving bowls: Used to serve the final dish with noodles and soup.

• Spoon: Used to stir the ingredients in the pot and to help with serving.

• Lime squeezer: Optional, but useful for squeezing lime wedges over the finished dish.

Prepare ingredients in advance: Chop the chicken breast and shrimp ahead of time to streamline the cooking process.

Use pre-made laksa paste: Save time by using store-bought laksa paste instead of making it from scratch.

Cook noodles ahead: Boil the rice noodles earlier in the day and store them in the fridge until needed.

Organize garnishes: Pre-wash and chop bean sprouts and cilantro so they are ready to use when serving.

Simultaneous cooking: While the broth simmers, prepare other components like garnishes and noodles to save time.