LAKSA SOUP… Malaysian Red Curry Soup

Hi all🙋🏻‍♀️,

Malaysian Laksa Soup.. heard a lot about it’s taste from my sister.. and after gobbling heap of festive sweets since last week.. it’s time to detoxify a bit..☹️. Hence.. made this thick Malaysian red curry soup for lunch🍜.. it’s red curry paste’s soup cooked with homemade red curry paste, coconut milk, chicken broth, yellow and green bell peppers, zucchini, mushroom, shredded chicken and served with the toppings of shredded chicken, sautéed prawns, sliced cucumber, lemon wedges, rosemary, sautéed cherry tomatoes and rice flat noodles😋😋 time to slurp😁!!!

Go through the steps carefully and don’t panic seeing the length of the recipe. Believe me .. make it once and you’ll make it again🤗.

This is non-veg version but vegetarians don’t worry. Just replace the chicken broth with vegetable broth and remove chicken and prawns from the topping and replace with tofu or paneer and as well as eggetarians.. add boiled eggs too😋.

It’s fully proteinsome meal💪🏻.

Replacement of lemon grass is mindblowing… and no wonder the laksa paste can be made so easily.. never thought. I bet all the ingredients of laksa or red curry paste is there at your home .. I can see😂.

Cherry tomatoes are totally optional. I used them instead of red Thai chillies to give a red bit look😍.

INGREDIENTS:

FOR RED CURRY OR LAKSA PASTE:

8-10 whole red chillies.. I have used Kashmiri chilli because it gives intense red colour and not so spicy too. Put all the chillies in a cup of hot boiling water for 10 minutes.

10 whole cashews

2 tbsp canola or olive oil or any unflavoured vegetable oil

8-10 peeled garlic cloves

3” peeled and diced ginger

1 medium sized onions or 2 onion shallots

Zest and juice of 1 lemon or 1 tbsp lemon grass

FOR CHICKEN BROTH

250 gms boneless chicken

2 glasses water

Salt

FOR LAKSA SOUP:

1 tbsp coconut oil or any unflavoured vegetable oil

Half of the laksa paste made from the above ingredients

1/2 cup chopped mushrooms

1/2 cup each of chopped red and yellow bell peppers

1 whole zucchini… peeled and thinly chopped

120 ml coconut milk

Chicken broth received from the above ingredients

Shredded chicken that you added for broth

Salt

1 tbsp sugar

Juice of 1 lemon

FOR SERVING (per bowl)

Few sliced lemon

Few sliced cucumber

4-5 sautéed prawns

Some shredded chicken

Rice noodles

METHOD:

First of all prepare your broth. Put all the ingredients in a pressure cooker and give 3 whistles. Switch off the flame and let the pressure release. By the time boil your rice noodles as mentioned on the packet.

Secondly prepare your laksa or red curry paste. Discard the water of red chillies and transfer all the ingredients of laksa paste in a grinder. Grind into a fine paste. This paste you can store in a refrigerator for a week. It becomes very handy when you make next batch of yours of this soup.

Now third step is to make your laksa soup😋😋. Take a wide vessel. Add oil and heat it. Add half of the laksa paste and fry for 2 minutes or until the raw aroma of onion goes off. Add all the vegetables and sauté for 2-3 minutes. Don’t sauté till mushy. It should be crunchy instead. Add the coconut milk and the whole chicken broth. Stir well. Now add the shredded chicken and store a little quantity which you will use while serving. Add salt, sugar and lime juice. Let it boil for 10-15 minutes or until the desired thick consistency.

By the time add few drops of oil in a fry pan and sauté prawns and tomatoes by adding pinch of salt. I did both the things together by keeping both ingredients side by side. You do as you are comfortable.

As the soup has thickened, switch off the flame. Adjust you seasoning as per your taste.

It’s time to serve 🍜..

Take a soup bowl. Pour the soup with a ladle. Add nice noodles, cucumber slices, lemon slices, shredded chicken, sautéed prawns, cherry tomatoes. Serve hot and you too slurp it hot😋😁.

Isn’t it easy and delicious😋??

Now you make your batch and let me know..

By the time .. KEEP COOKING👍🏻

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