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

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.