there may be nothing better in my world than slurping tender noodles coated in curry and fragrant coconut. i adore noodles! and i love curry! and i love making our place smell like my favorite asian takeout. it’s probably wrong or something of me to call this Laksa, which is a Malaysian dish, and then give directions to use Thai curry paste, but just go with it. in my small town, Thai curry paste is about as exotic as it gets without making my own — and after 10-hour work days, i’m just not up for curry paste from scratch.
the recipe i was following for Laksa threw me for a bit of a loop with the noodles and the coconut. so i have made this much more fail-proof below. coconut cream is what makes this dish sing, so don’t skimp and use coconut milk like i did! the asian aisle of your supermarket should have it in cans — sometimes labeled cream of coconut. in this aisle you can also find the fish sauce, a most essential ingredient. in my opinion.
you could also add prawns, chicken or anything else to make this meaty for your taste if you like. but the star of the soup is definitely the noodles! also.. i strongly believe that slurping noodles loudly makes them taste better. also low-budget kung fu movies make this dish taste better still. not that i would know.
curry laksaadapted from zen family habits serves 4
- 12 oz dried egg or rice noodles (spaghetti would work really well here!)
- 2 TBSP peanut or vegetable oil
- 3 TBSP Thai red curry paste
- 1 TBSP grated fresh ginger
- 2 TBSP fish sauce
- 1 large can (14 oz) coconut cream
- 2 cups chicken stock, warmed
- 1 red bell pepper
- 1 medium carrot
- 1 medium zucchini
- handful fresh basil leaves
- zest and juice of one lime
- Cook noodles according to package instructions. Drain and set aside.
- Cut bell pepper, carrot and zucchini into small matchsticks or batons.
- Heat 2 tablespoons of peanut or vegetable oil in a large saucepan over high heat. Add red curry paste, ginger and fish sauce and stir fry for 30 seconds. Quickly add coconut cream and chicken stock; bring to a boil. Add vegetables and lower heat; simmer for 2 minutes or until vegetables are cooked to your liking.
- Remove from heat and add lime juice and zest. Salt to taste.
- Divide noodles between 4 bowls and top with broth and vegetables. Garnish with basil leaves, and serve with plenty of rooster sauce on the side!
leftovers rating: C-
retains tasty flavors when reheating. however the veg and noodles will become overcooked and a bit mushy after their microwave-sauna. sad, i know.