Curry Noodles in Coconut Broth

Name: Curry Noodles in Coconut Broth
Yield: Makes 4 to 6 bowls as a one-dish meal
Cuisine: Malaysian
Ingredients: 1 lb. (454 g.) Cooked egg noodles, ⅛ inch (0.3 cm.) thick (mee); 6 small Shallots, roughly chopped; 4 Candlenuts or macadamia nuts or blanched almonds; ½ cup (½ oz. / 14 g.) Dried red chilies, stems and seeds removed; 1 Tbsp. Granulated sugar; 2 cans (14 oz. / 413 ml. each) Coconut milk; 1 qt. (1 L.) Light seafood or chicken broth; 1½ tsp. Coriander seeds; 1¼ tsp. Kosher salt; ¼ tsp. Ground white pepper; ¼ cup Laksa Leaves or Mint leaves, thinly sliced, about ⅛ inch (0.3 cm.) wide; 3 cloves Garlic, roughly chopped; 1 Tbsp. Finely grated galangal; 3 stalks Lemongrass, trimmed and sliced thinly, about ⅛ inch (0.3 cm.) thick; ¼ tsp. Ground turmeric; ½ cup Vegetable oil; ¼ cup Malaysian chili sauce (Sambal Belacan) or store bought chili paste; 2 to 3 medium Limes, cut into wedges; 1 pkg (4 oz. / 113 g.) Deep fried bean curd puffs, halved; ¾ lb. (340 g.) Cooked fish balls or sliced fish cake; 1 cup Cucumber, Kirby variety preferred, bite size julienne strips, about ⅛ inch (0.3 cm.) thick; 2 cups Bean sprouts, trimmed and blanched; ¾ lb. (340 g.) Small shrimp, peeled and deveined; 2 tsp. Dried shrimp

Laksa Lemak “Curry laksa”

Preparation info

Makes
4 to 6
bowls as a one-dish meal

Difficulty
Easy

Appears in

Southeast Asian Flavors

By Robert Danhi

Published 2008

About

Flavored with a classic Malaysian combination of lemongrass, galangal, chilies, candlenuts, shallots, garlic and turmeric, this dish gets its name from the word, “lemak,” which indicates that that the dish is “rich,” due to coconut milk. Fresh turmeric, a brilliant yellow rhizome that defines the color of the broth, is becoming more and more available in the US.

Ingredients

Asia
Singapore
Malaysia
Fish course
Pescatarian
South East Asia
Soup
Southeast Asia

Ingredients

Method