Curry Laksa (Coconut Curry Noodles)

We have many Curry Laksa Noodles lovers.  I am one of them:)  You can find a few different Easy-To-Cook Curry Laksa Paste from us.  Check it out here. 

Today Tania Tan is going to share with us how she cooks her Curry Laksa.  Tania, thank you for participating in our $10 gift voucher campaign.

Curry Laksa by Tania Tan:  Hi, my name is Tania and I have recently moved to Massachusetts with my husband. I was born in Singapore and had lived there for the last 35 years of my life. We are a mixed couple – my husband is an Indian (originally from Malaysia) while I’m a Chinese. In Singapore, we have been exposed to many different types of food from the different cultures – Chinese, Eurasian, Indian and Malay. We love our chicken rice, devil’s curry, roti prata and nasi lemak!


One of our most favorite dishes is the laksa. The traditional way of making the laksa is to start by making the spice paste that usually consists of shallot, garlic, ginger, chilli and hae bee (dried prawn) all blended together. However, as I do not have a blender, I decided to use a ready-made laksa paste instead. I had chosen to use the Tean’s Gourmet Malaysian Curry Laksa paste as I had read very good reviews on it in numerous trusted food blogs.

The paste made my job very simple…..I believe it only took me less than 20min to make the entire laksa dish.

I followed the simple instructions on the back of the paste packet - add 1.5L of water to the paste and bring to a boil.  While soup is boiling....add dried tofu puffs and cook till soft.  Add approx 150ml of coconut cream and reduce heat to let the soup simmer.

Your laksa soup base is now done (yes, it looks spicy and IT IS spicy!).  While the soup is boiling, cut the fish cake into thin slices.  Blanch the bean sprouts in hot water to cook them slightly.

 

I bought this dried thick rice noodles that kinda resembles the laksa noodles.  Boil the noodles till soft.

Drain the noodles and put into a bowl. Add bean sprouts, fish cake and then pour the hot soup (with tofu puffs) over the noodles and serve hot.

My husband and I loved it!!! It was so delicious and tasted as good as (if not better than) the laksa from the famous stalls in Singapore. It felt so surreal as we sat at our dining table on a cold early-spring day in New England and slurped down our bowls of hot spicy laksa with beads of perspiration on our foreheads….for that moment, we felt as though we were back home in Singapore.

I would definitely recommend this paste to any laksa lovers. It not only might cure your cravings but could also warm your hearts and take away some of your homesickness.