Curry Laksa - The Best Soup Noodle Recipe Ever?
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- čas přidán 14. 06. 2024
- Curry Laksa is a delicious, fragrant, umami-filled dish from South East Asia that ticks all the boxes. Now, with this recipe, you’ll be able to cook it at home and satisfy all those rich soup noodle desires. Enjoy!
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Director, Chef and Host: Andy
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Editor: Caleb Dawkins
Curry Laksa
Ingredients
- 4 chicken thighs, sliced thin
- 12 raw prawns
- 3 tbsp peanut oil
- 2 shallots, finely chopped
- thumb-sized piece of ginger, finely chopped
- pinky-sized piece of turmeric, finely chopped
- 1 stick of lemongrass, finely chopped
- 5 cloves of garlic, minced
- 2 bird’s eye chillies, finely chopped
- 1/2 jar of Por Kwan laksa paste (about 100g or 3.5 oz)
- 1 or 2 cans of coconut milk (400ml or 13.5 fl oz per can)
- 1 litre (about 4 cups) chicken stock
- fish sauce to taste
- 1 tbsp palm sugar
- noodles of your choice (I like round rice sticks which you soak in boiling water for 45 minutes before use)
- 2 limes, cut into wedges
- mung bean sprouts, for garnish
- 1 packet soy puffs
- fresh coriander, for garnish
- crispy shallots, for garnish
Method
1. Begin by peeling the prawns and keeping the shells for the stock.
2. In a large heavy-based pot, add the oil and place over high heat. Once up to temperature, add the prawn shells and fry for 4-5 minutes before adding the chicken stock. Simmer for 30-40 minutes before straining and discarding the prawn shells.
3. While the stock is simmering, make the paste. In a mortar and pestle, combine the shallots, ginger, garlic, lemongrass, turmeric, and chillies, and grind into a smooth paste.
4. Place the stock pot back on the heat with some more oil and add the paste you just made. Sauté it, stirring constantly. Next, add the laksa paste and cook for another 7 minutes, stirring the whole time.
5. Add your prawn and chicken stock and bring to a simmer. Then add your palm sugar and coconut milk, being careful not to let the soup boil rapidly after adding the coconut milk.
6. Now add the chicken and gently poach; after 10 minutes, add the prawns and 1 minute later, the tofu puffs.
7. Check for seasoning and add fish sauce and lime juice to taste.
8. Pour the curry laksa over the noodles, ensuring you get chicken, tofu, and prawns in each bowl.
9. Garnish with bean sprouts, fresh coriander, crispy shallots, and a lime wedge.
As a Malaysian who used to work in a food magazine (not the one that roasted Andy for the sambal!), I must say this recipe is pretty legit. His explanations are spot on, down to the candlenut omissions and fish sauce cheat which I totally agree with. Kudos on staying true to the spirit of the dish, and making this a genuine pleasure to watch. Yours is one of the few cooking channels that I don't feel the urge to speed through full length vids coz the explanations are solid and your humour is very endearing. Kudos to your amazing team too!
Gotta go get me some curry laksa tmrw...
Very good recipe and I like the addition of the prawns to enhance the chicken stock. Can also add home made fish paste as well . But if you follow this recipe be very careful with mandolin as you can easily cut yourself. There’s another Malaysian story of a chef who accidentally cut himself while cooking and his master actually liked the food but that is a bit macabre
I proud that S.E.A dishes is actually quite a big shot, we have this famous soupy noodle from your country Malaysia, we have famous fried noodle from Indonesia, Pho from Vietnam, And many others. Basically S.E.A had proven itself.
Andy's so chill. Best presentation style for sure. No BS. No unnecessary superlatives. Just cook it, explain it, eat it - a bit of self deprecating humour chucked in. Perfect.
what presentation? with the pathetic camera work you can't see what he's doing on the stove majority of the time.
@@oyagsandon’t get the issue - you can see everything that he does and the instructions are very clear. You don’t miss much with the way it’s shot.
I used to work with a Malaysian born nurse, who has since retired. She was a keen cook, and her Austrian born husband had made a lean-to kitchen at the back of their garage so she could cook on charcoal and use balachan without stinking the house out. For her annual leave, she would go back to Malaysia to her Mother's village. She would buy all of her spices from the village spice merchant and take them to the village miller to have them ground into the family curry mix. The miller sealed them in generic plastic bags printed with "Serbuk Kari Ayam dan Daging" which she said meant "Beautiful Curry Chicken or Meat." When she smuggled them home, if I was lucky, guess which Prof might get a bag of the special stuff? Yep. Me.
It was the base for all of her Karis and Laksa too. Like you, and I, she added extra aromatics to modify it. I made her Laksa recipe several times, due to limited supply of the mythical powder. It was excellent. She used three types of noodles, but also fish and chicken gluten balls.
When increasing customs and quarantine made he spice smuggling operation too hard, she changed to the paste you used, saying it was the most authentic tasting. On the rare times I make laksa these days I use it too.
Serbuk means powder. so serbuk kari ayam dan daging means chicken or beef curry powder. lol
cantik means beautiful :)
curry powder for chicken and beef/ serbuk kari ayam dan daging
Yeah belacan paste is really stinky
Wahh you're so lucky!
@@cosmicillusion788 stinky yet delisshh!
Respect babe! You’ve kept all the Asian recipes authentic and haven’t Rachel Ray’d them!
I love how you make complicated looking recipes approachable. I love your channel.
Glad you enjoy it!
100% same!
And I've never felt that I couldn't try something because the instructions are never overwhelming 👍
Laksa is hands down my favourite dish at the hawker centre as long as I'm not wearing a white shirt
😂
the white shirt just shows how much you enjoyed it
Sometimes even when i am!
Little tips for using the pestle and mortar: Put the woody/hard things like the lemongrass first and pound them out a bit before adding the softer ones one by one after.
Congratulations on winning the Uncle title, Andy!
I really love waking up to your cooking videos. You are amazing Andy. Thank you for existing
Thanks for watching! 🙏
@@andy_cooks you’re absolutely welcome
Best Laksa I've ever eaten was in Kuching (Malaysian Borneo). I've had a few cooking classes in Malaysia and with Malaysian friends. I'm pretty confident to say my Laksa recipe is great! I usually use crayfish shells for the stock, instead of prawns, when it's crayfish (Rock lobster) season here in Western Australia. Love the variety of your recipes mate!
Sarawak Laksa, makes you wonder why Anthony Bourdain called them "The Breakfast of the Gods".
Ngl sarawak laksa does hits different tho. Used to be my go to breakfast. sadly the sarawak Cafe near my place is no longer around
Yes, agree with you...kuching laksa is the best laksa in mlysia, i mean sarawak laksa😂
Sarawak laksa is the best!!
Andy vs Gordon Ramsey? Andy Wins definitely!! ❤❤❤
Straight from the heart is what truly makes Andy the clear choice. 👊🧡👍
@@drindy5166 exactly
The man has 17 Michelin stars. I think Andy is great, but 17 is a big number...
@@Son_of_Mandalore no Michelin stars are awarded in Australia. Not a fair comparison.
@@nicholasharshey9956 but there are plenty of Australian chefs who have earned stars, in places like Singapore. The comparison is fair
I feel fortunate to live in Malaysia where I can get a bowl of curry laksa at any time.
Chef Andy just become Uncle Andy. Congratulations.🎉🎉
Oh no. Not for this dish. Unker Roger is Malaysian. This laksa isn’t quite Malaysian nor Singaporean. It’s Andy’s version of curry laksa
@@jojo111623uncle Roger puts uncle titles for many Asian dishes, not just Malaysian. You clearly don’t watch him and it shows.
@tigerlover7359
This is not Malaysian/Singaporean curry laksa per se. The garnishing is wrong. The cooking method ain’t quite right either. We love the tofu well drenched in the curry broth and the tofu puffs in the broth a lot longer than warming it up. We also don’t have coriander as laksa garnishing in SG/MY in general. Mint yes. Torch ginger yes for some types of laksa. But coriander/cilantro. Nope. We hardly cook the chicken like that either. But then again. That’s Alan’s version. Don’t know if it will earn an uncle title from Unker Roger. If Unker Roger really awards Alan an uncle title for this dish, I suppose many Malaysians/Singaporean will doubt Unker Roger’s taste buds 😂
relax chef @jojo111623 . I'm commenting in this video coz i just watched uncle rojer review his video cooking chicken rice than im watching this video. We know that you are great in cooking by seeing how you comment. But to told you the truth most of watching youtube just to have fun. Uncle in asia means nothing to us asian coz everyone is uncle hahaha. But he(uncle rojer) spreads positive vibes by giving the title. Uncle titles or not andy career will never budge. Try to be more positive than toxic yea. Jagan terpaling chef sangat
@@jojo111623 hey fun fact mister genius, Andy even said it was HIS VERSION. uncle Roger awarded uncle titles for that too. Again, you don’t watch uncle Roger and it shows.
This has been my favorite soup for more than a decade - the only one I eat when I’m feeling under the weather. Love seeing your videos! Thank you Andy ❤
I'm sure it fixes any cold
Laksa is one of my favourite soup dishes, extremely grateful you made a longform video on it! Thanks Andy!
my death row dish. i've made many variations but one thing is indispensable - tofu puffs. the way it soaks up the broth is just *chef's kiss*.
love a laksa! Lipsmacking good.
Had this for the first time on a visit to London! Now a favorite for sure
This is amazing! Would suggest Andy to try different ‘Laksa’ in Malaysia as the flavour totally varies depending on the region that you’re from. From the southern region, we have Laksa Johor which used spaghetti and the soup is thicker which has a balance of creaminess and curry. From the borneo area, we use rice based noodles and the broth is a balance of creaminess and various spices. While in northern region, we have Laksa Penang which the broth has a lot less spice and you eat it with calamansi.
One of my favorites! Great walk through as always!!!!
Why yes, curry laksa is the best spicy soup
This is my favourite dish of all time
Great tips on the oil temp on the tofu. Mate, great explanation. I really appreciate that. Thanks.
Andy ... cheers, legend! Real stonkin' recipe you've shared here 🍜
Andy, you can easily replace candlenut with macadamia nuts as they both have the same creaminess & thickening property. Candlenut is actually added to thicken up sambal & curries and not so much for flavour. Also next time cut the tofu puffs in half and let them simmer in the gravy for a few minutes for the spongy inside of tofu puffs to soak the delicious gravy and when u bite into them, the oh-so-yummy gravy will ooze out. Also it's worth the effort to make your own fried shallots as the store-bought version doesnt have the same fragrance and freshness. Real big difference for fried shallots compared to other ingredients which can be easily substituted with store-bought versions
Definitely one of the best soups
Curry Laksa is the best. As a Malaysian, I love to eat Curry Laksa. You cook very well too. Fuiyoh
Love u did my favourite dish.
Chef Andy I salute you. Epic skills.
Great recipe! Thank you so much, I made this for my dinner last night and it was so delicious 😋
Wow didn't know this was a Malaysian dish. My culture have a similar dish to this. We just use store bought red curry paste, the rest of the ingredients stay the same as video. We use rice vermicelli noodle. Very creamy and flavorful dish on its own. No need for condiments like pho.
Also Singapore claim it's THEIR.. so yeahh😂😂
"I surprise myself sometimes" - I feel this so much especially when I cook something amazing 🤣
Absolutely brilliant cooking Andy. It's 4am and now I'm starving
Looks really good
Great video. The laksa looks great. Thanks!
Awesome prep!!!
Love a good laksa. I moved from rockhampton to sydney back in 97 and had never seen most of the food in food courts in sydney. Had no idea what to order. My friend suggested a chicken laksa.
Never looked back. Yum!
Amazing work chef
I LOOOOOOVE Laksa!! I'm finally going to give the traditional method a go and this has spurred me on - thanks Andy!!
Laksa is absolutely amazing. It has a very complex flavor, with so many layers... We make it with beef tenderloin meat (fried separately with salt and pepper only) instead of the chicken pieces... The stock is the same with chicken and shrimp.. Absolutely delicious and satisfying . ❤
As usual andy and team knocked it out of the park.. curry laksa is my all time favourite comfort food… and Andy done it right
This was so fun to watch! I’ll have to try it some time :) 🍜
Yum 😁👍, thanks Andy. That’s a definite I am going to have to cook. I love a good curry laksa !!
Best recipe 😊 Andy you are delightful love your recipes
Your videos are a treat!
Keep it up!
Hi, In Malaysia, we usually have our laksa top with half a boiled egg, making it even more luxurious. I especially like to break up the yolk in the soup, making the soup more rich. Love watching you cook, Andy. Thank you.
Great video! I've never thought to simmer prawn shells to concentrate flavor. Great idea! I also want to try cooking with galangal and lemongrass
Andy, you’re killing me with the brought, not bought 😆 love your videos, man ❤️
As big time foodie this was very good! Defo gonna make!
I do love Tom Yum, so need to give this a try!
Andy has nailed this one !
Honestly Andy: I would get your cookbook right away! 😻
(But the book is 36€, the shipping is 15€, that seems unreasonable right now.)
Quick note: Cold oil method will do 2 things that are valuable: 1) Shallots are actually dried and shelf life is extended. 2) Oil will not contain nasty aromas and carcinogens - this means it can be turned into flavored oil with a simple paper filter and airtight seal. If you are fancy, there are metal fine mesh filters that makes job easier.
Thanks for the recipe and the recommendation of Por Kwan laksa paste, it makes, making the dish alot easier and hopefully closer to what i remember. Take care, God bless one and all.
Excellent Andy.
I can taste that from here 😊😊😊
love it!!
This is the video I needed 2 days ago when I was scouring CZcams for a laksa recipe 😅 I did make one and it was delish but can’t wait to try your recipe when I’m craving an amazing laksa next 👌🏼
Next time!
andy you're a king.
I have never had a Laksa, now I really have to make it.
Andy! Chur my bro! Haven’t watched this yet! (About to)
I love your no nonsense approach to your videos and I’ve made a few of your recipes so far!
Peace out! 🙌🏻
Thank you bro!
Andy, please make a sarawak laksa! To me it's even better than curry laksa
Amazing Andy
i love all your recipes!! keep it up
Love u did this my favourite ever.
Thank you! Its so difficult to get good curry laksa nowadays.
Love it! I use some seafood mix from Coles instead of the chicken and go full seafood in mine.
Never had a curry Laksa always had a thai seafood Laksa and its bloody delicious.Thanks bloke will try this tomorrow cause im making a Tassie scallop pie tonight.
Absolutely love the new kitchen chef! This looks bloody delicious 😅
thank you!
Mashed peas and Irish stew. Or martabak manis.
Delicious!
Delicious 😋
Love this channel. One of the few cooking channels where the person actually has character!
Hard agree on the Por Kwan Laksa paste. Absolutely the best! Will have to give your jazzed up version a go!
Nice one mate, threw this recommendation on your website a couple weeks ago 🤜🏻⚡️🤛🏻
I tried his recipe at home. It is AMAZING
for condiments in Asia we usually use dry tofu instead firm tofu it soak up the laksa gravey also use Asia basil leaf The paste base to make it nice we use mash prawns or fish this need boil and water we use it. Laksa we don't use chicken its modern take, original it's either prawns or fish. Also we don't user lime or lemon in our laksa. If you need have taste Abit sourness we use tamarin water.
It's comfort food, curry laksa! ❤Hey Chef Andy, where is the laksa leaf?
love watching your videos, can you make a video for Ramadan dishes.
i couldn’t eat it but i still like watching and i can imagine my son eating and enjoying it
Absolutely the best noodle soup in existence 🎉
Yummmy!!!pahinge!
My favourite YT chef cooking my fav dish, thanks mate
My pleasure
Just had lamb chops, roast potatoes and veg and now you have made my mouth water 😂😂
I am chef myself too, and I made this soup too many times. It is a show stopper or a michellin star re cipe. Good job Chef.
Ah love a curry laksa
The curry laksa can taste very different from cook to cook. With the right ingredients and made the right way to my liking, I feel this is the best dish in the world. I crave it almost every day.
Great recipe. I cook almost exactly the same, that paste is awesome. But normally I use fish balls. I like the idea of using prawns and then upping the stock with the prawn heads / shell. I'll have to do that next time.
After visiting Thailand my new favorite dish is Khao Soi. I would love to see you make it Andy!
My laksa favorite list: 🤤🤤
1. Johor Laksa
2. Sarawak Laksa
3. Curry Laksa
4. Singapore Laksa
5. Penang Laksa
I gotta get on these ASAP
Yes. It is the best.
Yummy ❤
Ohhhhhhhh Chef …….we have snapper and beer battered oysters planned for dinner and now I want to make Laksa 😅. Marvellous video and cannot wait to try your version ❤
Here in the midwest US, it's hard to find some of these ingredients, but I NEED to try to find out how to get them to make this! Thank you Andy! ❤
Amazon sells a lot of ingredients, including the laksa paste, fried shallots, fish sauce, sambal and fresh turmeric.
Mashed peas and irish stew. Martabak manis.
Amazing
🙏
South of Melbourne, Australia.
Laksa Garden, Hawthorn.
Laksa house, CBD. Very salty, but Fantastic. You'll be thirsty afterwards. Their House Laksa is very good.
Seasons Laksa, Moorabin.
Papa Laksa, Burwood.
All very good. All quite different from each other.
And if you're after Ramen, Shyun Ramen Carnegie.
This joint's Chashu pork with shoyu is unbelievable.
Thanks mate, I'll have to check some of them out!
🔥 we just about died 😯 (9.55)
🤣🤣🤣 glad it is not just me who reacts the same!
And thank you for your tips & recipe, will definitely try
Great looking laksa mate! But as a Malaysian I have to request that you try a Malaysian style Laksa or a Singaporean style (Katong) Laksa. The one you just made is more towards a Thai style laksa which is also great! But give the Malaysian and Singaporean laksa a go! You could do a whole video series on the different styles of Laksa across South East Asia!
Is Malay laksa same with Singapore?? Cause i heard it's from Singapore 🤷🏻♀️
@@lenziany haha depends who you ask. As Singapore used to be part of Malaysia before they seperated, I'd argue that Laksa originated from Malaysia. But to answer your question, Singapore laksa broth is usually thicker in consistency with more emphasis on the coconut milk.
Not a seafood fan here but that looks delicious. Well done Legend