Nyonya Laksa (Malaysian Coconut Curry Noodle Soup)

 

Nyonya Laksa

Nyonya Laksa (Coconut Curry Noodle Soup)

Nyonya Laksa, a vibrant and flavourful dish from Malaysia, features rice noodles in a rich and creamy coconut curry broth. Influenced by Chinese and Peranakan cuisine, it's a delightful symphony of textures and tastes.

Ingredients:

For the Laksa Paste:

10 dried chilies, soaked in hot water for 30 minutes

10 shallots, peeled and roughly chopped

5 cloves garlic, peeled

3 cm galangal, roughly chopped

3 cm ginger, roughly chopped

1 stalk lemongrass, white part only, chopped

1 candlenut (or substitute with 1 cashew nut, soaked for 30 minutes)

1 tsp turmeric powder

1 tsp shrimp paste

Salt to taste

For the Broth:

  • 1.5 litres chicken stock
  • 400ml coconut milk
  • 2 kaffir lime leaves
  • 1 stalk lemongrass, bruised
  • 1 tbsp palm sugar (or brown sugar)
  • Salt to taste

For the Assembly:

  • 250g rice vermicelli noodles, soaked for 15 minutes
  • 100g cooked prawns, shelled and halved (or substitute with chicken or tofu)
  • 100g fishcake slices
  • 100g tau pok (deep-fried tofu puffs)
  • 100g bean sprouts, blanched
  • Hard-boiled eggs, quartered (optional)
  • Fresh herbs (mint, coriander, and laksa leaves), chopped (for garnish)
  • Sambal Oelek (chilli paste) or any other chilli sauce (optional, for garnish)

Instructions:

  1. Make the Laksa Paste: Grind the soaked chilies, shallots, garlic, galangal, ginger, lemongrass, candlenut (or cashew nut), turmeric powder, and shrimp paste into a fine paste using a mortar and pestle or food processor. Season with salt to taste.
  2. Cook the Laksa Broth: In a large pot, bring the chicken stock to a boil. Add the laksa paste, kaffir lime leaves, bruised lemongrass, palm sugar, and salt. Reduce heat and simmer for 15 minutes, allowing the flavours to meld.
  3. Strain the Broth: Strain the broth into another pot, discarding the solids. Add the coconut milk and bring to a gentle simmer. Taste and adjust seasonings with additional palm sugar or salt as needed.
  4. Assemble the Laksa: While the broth simmers, cook the rice vermicelli noodles according to package instructions. Drain and rinse with cold water to prevent sticking.
  5. Prepare the Toppings: Heat a pan with a little oil and pan-fry the fishcake slices until slightly golden brown.
  6. Serve: Divide the cooked noodles into bowls. Ladle the hot laksa broth over the noodles. Top with prawns, fishcake slices, tau pok, bean sprouts, hard-boiled eggs (if using), and fresh chopped herbs. Offer sambal oelek or chilli sauce on the side for those who like it extra spicy.

Tips:

  • Soak the dried chilies in just enough hot water to cover them. You can adjust the amount of chilies depending on your spice preference.
  • If you don't have candlenuts, cashews are a good substitute. Soak them in hot water for 30 minutes before grinding them with the other ingredients.
  • You can use store-bought laksa paste to save time. However, making your own paste allows you to control the level of spiciness and adjust the flavours to your liking.
  • Nyonya Laksa is traditionally served with a variety of toppings. Feel free to add or remove ingredients based on your preferences.
  • Leftovers can be stored in the refrigerator for up to 2 days. However, the noodles will continue to absorb the broth, so it's best enjoyed fresh.

Nyonya Laksa: A Spicy Symphony of Cultures

Nyonya Laksa, a vibrant dish of the Peranakan community in Malaysia, is a testament to the beauty of cultural fusion. Invented in the early 1900s, it brings together Chinese noodle soups and Malay curries.

Culturally significant, it reflects the Peranakan heritage, where Chinese immigrants married into Malay communities, creating a unique blend of traditions.

This delightful dish's popularity stems from its explosion of flavours. A rich coconut curry broth, infused with spices like turmeric and galangal, forms the base. Delicate rice noodles, fresh seafood like prawns and fish, and a medley of vegetables add textural and tastebud-tingling contrasts.

Each spoonful is a journey through Southeast Asian culinary history, making Nyonya Laksa a beloved dish that continues to tantalise taste buds across generations.

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