Description
Curry Laksa is a vibrant Malaysian coconut noodle soup featuring a rich, spicy broth infused with red curry paste, sambal oelek, and fragrant curry leaves. This comforting dish is loaded with tender ramen noodles, crispy fried eggplant, king oyster mushrooms, tofu puffs, and fresh garnishes like bean sprouts, cilantro, and bird’s eye chilies. The creamy coconut milk creates a luscious texture, perfectly balancing the heat and aromatics of the curry spices. Ready in just 30 minutes, this flavorful soup offers both depth and freshness in every bowl.
Ingredients
Frying Ingredients
- 1 cup canola oil (vegetable oil, or sunflower oil for frying or air frying)
- 12 curry leaves (optional)
- 1 large Japanese eggplant (1 cm sliced on a bias)
- 2 cups king oyster mushrooms (cut into long thin strips)
Sauté Base
- 1 tablespoon canola oil (vegetable oil, or sunflower oil)
- ½ cup shallots (or red onion, diced)
- 4 teaspoons garlic (minced)
- 12 curry leaves (optional)
- 2 tablespoons sambal oelek
- 4 teaspoons red curry paste
- 1 ½ teaspoons curry powder
- 1 tablespoon palm sugar (coconut sugar, or brown sugar)
- 2 tablespoons rice vinegar (or lime juice)
Broth and Noodles
- 6 cups unsalted vegetable stock
- 3 servings ramen noodles (3 oz. (85 g.) each, or other noodles of choice)
- 400 ml coconut milk
- 1 teaspoon salt (or to taste)
Garnishes
- 1 cup bean sprouts
- ¼ cup cilantro leaves
- 2 bird’s eye chilies (thinly sliced)
- 3 lime wedges
- 12 tofu puffs (cut in halves, or homemade fried tofu)
Instructions
- Fry Curry Leaves: Heat the oil in a large pot over medium-high heat. When hot, add the curry leaves and fry for 45-60 seconds until crispy. Remove with a slotted spoon and set aside. If air frying, lightly toss leaves in oil and air fry at 350°F (175°C) for 3-4 minutes, then set aside.
- Cook Eggplant: Add the sliced eggplant to the hot oil and fry for 4-5 minutes until golden brown. Remove with a slotted spoon and drain on a wire rack. For air frying, spray eggplant with cooking oil and air fry at 400°F (200°C) for 6-7 minutes until tender and golden.
- Cook Mushrooms: Fry the king oyster mushrooms in the same pot until browned and crispy, then transfer to a wire rack to drain. For air frying, lightly coat mushrooms with cooking spray and air fry at 400°F (200°C) for 5-6 minutes until tender. Discard used oil from the pot after this step.
- Sauté Shallots: Add 1 tablespoon of oil to the pot over medium heat. After 90 seconds, sauté diced shallots for 4 minutes until translucent and fragrant.
- Add Aromatics and Spices: Stir in minced garlic, curry leaves, sambal oelek, red curry paste, and curry powder. Cook for 2 minutes until the mixture is fragrant.
- Build Broth: Pour in rice vinegar and vegetable stock. Increase heat to high and bring the broth to a boil.
- Cook Noodles: Once boiling, add noodles and cook according to package instructions until al dente.
- Finish Soup: Turn off heat under the pot. Stir in coconut milk and season with salt to taste.
- Assemble Bowls: Divide noodles among bowls using tongs. Ladle curry broth over noodles. Top with fried eggplant, mushrooms, and crispy curry leaves. Garnish with bean sprouts, cilantro leaves, bird’s eye chilies, lime wedges, and tofu puffs. Briefly submerge tofu in broth to absorb flavor before serving.
Notes
- You can use vegetable oil, canola oil, or sunflower oil alternatively for frying or air frying.
- Curry leaves add authentic aroma but are optional if unavailable.
- Adjust the spiciness by varying sambal oelek quantity to taste.
- Use ramen noodles or substitute with rice noodles, udon, or egg noodles as preferred.
- Tofu puffs can be bought or homemade fried tofu can be used.
- Air frying provides a lighter alternative to frying and reduces oil usage.
- Use unsalted vegetable stock to control sodium levels; adjust added salt accordingly.
- Leftover broth can be refrigerated and stored for up to 2 days.
