Laksa (Curry Noodle Soup)

Laksa brings bold, aromatic complexity to the bowl with its fiery chili paste, fragrant lemongrass, and creamy coconut broth infused with umami depth from shrimp paste. Silky noodles soak up every spoonful of this soul-warming curry soup, balancing heat with subtle galangal spice and coconut richness. Perfect for when you crave a showstopping weeknight dinner that tastes like you've spent hours perfecting it.

Ingredients

3 tablespoons vegetable oil

3 ounces (85g) dried chilies, deseeded

2 ounces (55g) shallots, peeled

4 cloves garlic

1 tablespoon galangal, sliced (or fresh ginger as substitute)

2 stalks lemongrass, white part only, sliced

1 teaspoon shrimp paste (belacan)

14 ounces (400ml) coconut milk

4 cups (950ml) chicken or seafood stock

1 tablespoon fish sauce

1 tablespoon tamarind paste

1 teaspoon sugar

8 ounces (225g) dried rice noodles

8 ounces (225g) large shrimp, peeled and deveined

4 ounces (115g) squid, cleaned and cut into rings

Salt to taste

Fresh cilantro, mint, and lime wedges for serving

Instructions

Soak the dried chilies in hot water for 15 minutes until softened, then drain and roughly chop.

Using a mortar and pestle or food processor, pound the chilies, shallots, garlic, galangal, lemongrass, and shrimp paste into a smooth paste, working in batches if necessary, about 5-7 minutes.

Heat the vegetable oil in a large pot over medium heat. Add the paste and fry for 4-5 minutes, stirring constantly, until fragrant and the oil begins to separate from the paste.

Pour in the coconut milk and stir well, cooking for 2 minutes until combined, then add the stock, fish sauce, tamarind paste, and sugar. Bring to a gentle simmer over medium heat and cook for 10 minutes, allowing flavors to meld. Taste and adjust seasoning with salt as needed.

While the broth simmers, bring a separate large pot of salted water to a boil. Add the rice noodles and cook according to package directions, usually 4-5 minutes, until al dente. Drain and rinse with cold water to prevent sticking.

In the last 3 minutes of broth cooking, add the shrimp and squid to the pot. Simmer until the shrimp turn pink and opaque and the squid becomes tender, approximately 2-3 minutes.

Divide the cooked noodles among four deep bowls. Ladle the hot broth with seafood over the noodles, ensuring each bowl receives equal portions of shrimp and squid.

Garnish generously with fresh cilantro and mint leaves. Serve immediately with lime wedges on the side for squeezing into the soup, allowing each diner to adjust the acidity to their preference.