A piping hot bowl of curry laksa noodles sounds perfect on a cloudy, cold day, doesn’t it? If you are no stranger to my blog, you would probably know that I am happy to use any shortcuts to achieve easy, delicious meals whenever I could. Making curry laksa broth from scratch is no easy feat and will take up quite a bit of time and a longer list of ingredients than I am willing to get. My recipe will probably take about 45 mins to make and that is inclusive of waiting time for the soup to boil. LOL. This recipe is easy for first-timers in making curry laksa noodles.
3” thumb sized ginger
1-2 stalks lemongrass
5 cloves garlic
2 fresh chilli (optional)
2 tbsp cooking oil
200g Por Kwan laksa paste
4 pieces drumstick
2 tbsp chicken stock powder
400ml coconut milk
2 -3 tbsp fish sauce
2 tbsp sugar
1.2 litre water
500g yellow noodles
200g of fishball
100-120g of bean sprouts
150-200g of beancurd puffs
8 prawns (optional)
A handful of coriander or chives (optional)
1) Blend Ingredients A with minimal liquid and set aside.
2) Put 1.2litre of water to boil. Add the chicken drumsticks and chicken stock powder. Simmer on medium heat for 30 minutes until the chicken meat is soft and tender. Remove the drumstick and shred the meat. I usually take out the skin but that’s entire up to you as well. 5 minutes before the chicken is done, chuck the prawns (if using) into the broth and keep aside when done.
3) While waiting for the chicken to be done, blanch the bean sprouts and noodles. The sprouts usually take a minute, and noodles about five minutes or follow the instructions on the pack. I like to rinse my noodles before using them.
4) When the chicken is done, keep aside the broth of chicken goodness for the laksa broth.
5) Heat 2 tbsp of oil and fry the blended ingredients until fragrant and dry-ish, stirring constantly.
6) Add the Por Kwan laksa paste and stir well.
Note: I drain out the oil in the jar by tilting it and letting the oil flow out. This is so my broth does not end up being too oily. You can skip this if you don’t mind the oil. Another option is to drain the oil straight into the pot before frying the blended ingredients so you can omit the 2 tbsp of oil. These are all suggestions only of course and do not have to be followed strictly
7) Add the chicken stock and simmer for 10 minutes.
8) Add the coconut milk, sugar, fish sauce, fishball and beancurd puffs and simmer for 5 minutes.
Note: Add more or less fish sauce and sugar to taste if necessary
9) Pour hot broth onto noodles and bean sprouts. Portion out the beancurd puffs and fish balls as well. Garnish with shredded chicken, prawns and coriander/spring onion (if using).