First time ever that I tried to prepare this Southeast asian soup and it came out really good.
It's a spicy curry made with vibrant seafood flavour, that you definitely should try it, and show your skills to others after using this recipe!
I have used many ingredients so I hope you can find them too.
If you can't get kemirie nuts it's no problem to leave them out. I could not find them for the first time and made my curry without the nuts and it still tasted really great! There are countless variations of this soup, feel free to add some of your favorite ingredients so make it yours!
Ingredients for the Laksa: (4 persons)
Coconut or sunflower oil
200 grams of shrimps
400 ml coconut milk
250 ml fish broth
1 tablespoon palm sugar
1 tablespoon fish sauce
1/2 juice of lemon
2 tablespoon tamarind paste (asem)
2 crushed lemongrass (sereh)
250 grams (rice) noodles
1 boiled egg, sliced
2 dried peppers (its also possible with fresh ones)
1 teaspoon of coriander grains (ketoembar)
1 teaspoon cumin seeds (djintan)
5 kemiri nuts (Candle nuts)
3 cloves of garlic
2 teaspoon Ginger grated
2 Lemongrass Sereh
3 pieces of fresh yellow carrot (koenjit)
1 teaspoon shrimp paste (trassi)
Garnish for the Laksa bowl
Rice noodles or white rice
fresh bean sprouts (Wash the bean sprouts before using)
Lets get started! Cook the rice noodles according to the package description.
Cook your eggs, sugar snaps in separate cooking pans and set them apart.
Meanwhile you can start making the curry paste! If you don't have a mortar for the curry, use a kitchen blender.
Cut the ingredients for the curry in small pieces in advance that also works faster.
Roast the cumin and coriander seeds in a dry frying pan over a fairly high heat while stirring a couple minutes.
Put the roasted cumin and coriander seeds with the dried peper in a mortar and crush to a fine. Shortly after that you can crush the kemiri nuts.
Now add the salt, shallots and the garlic gloves and mash again until its a fine paste .Now you can add the remaining ingredients to the mortar and crush it until its a slightly smooth paste.
Be sure the curry paste is fine enough because it can be unpleasant if you get rough pieces in your mouth while eating soup!
If you havent enough fresh tumaric. and you want that extra yellow color.. you can always cheat a little by adding turmeric powder. don't be ashamed because cooking has many tricks and manners.
In a pan, fry the ginger an laos chunks with the crushed lemongrass stalk with a sunflower or coconut oil for about 3 or 4 minutes.
Now add the curry, palm sugar, and the tamarind paste. Stir well until it simmers. Reduce the heat to low and add the coconut milk. Shortly after that you can add the fish broth and Let this simmer for at least 45 minutes.
Meanwhile, clean the prawns/shrimps. And cut some red peper, coriander, limes and put a hand of bean sprouts (wash them before using) on a plate for the soup later.
Put some oil with garlic toes and salt in a wok or fry pan and shortly the prawns/shrimps and set them apart (save the juice).
Add the juice to your broth for that extra shrimp taste that you want to have in your soup.
Don't forget to taste the soup and season the soup further if necessary.
Add some coconut milk or broth if you think its a bit to spicy!
Now its time to finish the soup by adding the prawns/shrimps to the soup and garnish your bowls.
Spread the noodles over your bowls, put some sugar snaps in it and place the egg pieces on the side now you can finish it off with the sliced spring onions, coriander and peper!
Enjoy this incredible Laksa soup!!