Malaysian Curry Beef Noodle Soup Laksa Recipes

LAKSA SOUP - A MALAYSIAN COCONUT CURRY SOUP

Steps:

• Make the Laksa paste- see the notes below (or use store-bought laksa paste).
• Cook rice noodles according to directions. Set aside. See notes for fresh noodles.
• In a large heavy-bottom soup pot or dutch oven, heat 3 tablespoons oil over medium-high heat. Add all the homemade Laksa Paste (or the 7-ounce Jar), and saute, stirring constantly until it becomes very fragrant and deep in color about 2-3 minutes. (Turn stove fan on- it will smell strong- don't worry.). Add the chicken broth, scraping up all the brown bits. Add the lime leaves, salt and sugar and bring to a simmer.
• Add chicken and simmer 4-5 minutes. Add shrimp, cook for 2-3 minutes, add coconut milk. Simmer until heated through. Do not boil this too long or you will lose the lovely sweetness from the coconut milk- just gently warm.
• Add lime juice, starting with a 1 lime, and add more to taste. Add fish sauce to taste, adding a teaspoon at a time. The broth should taste rich and deep, and slightly salty (the noodles will mellow the salt out) and just a little limey. If it tastes, too "fishy" add more lime juice. Guests can squeeze more lime to taste. If you want more heat, add chili flakes or chili paste.
• Divide the cooked rice noodles among bowls. Ladle flavorful soup over top of noodles. Top bowls with a handful of fresh bean sprouts, fresh cilantro and/or mint. Serve with chili sauce and lime wedges.
• For rice noodles, calculate two ounces ( dry rice noodles ) per person.

MALAYSIAN CURRY BEEF NOODLE SOUP - LAKSA

Steps:

• If using Homemade Curry Paste, omit the step 2 below. Using the additional fresh ginger, lemongrass and garlic will add extra flavor to a prepared curry paste and are not needed if using the fresh homemade version.
• Lightly coat a soup pot with vegetable oil over medium heat. Add the garlic, lemongrass and ginger, stirring frequently to prevent sticking or burning the ingredients. Continue cooking for 3 minutes.
• Add 1/2 cup of Laksa Paste and cook for about 5 minutes.
• Add water and low salt beef stock and simmer for 10 minutes.
• Add the coconut milk and fish sauce to the soup. Bruise the lime leaves by folding them a few times and add to the soup. Reduce the heat to a low simmer.
• Heat a skillet and coat lightly with vegetable oil. Lightly salt and pepper the beef on both sides, then brown on each side (approximately 2-3 minutes depending on the thickness you have selected). Prepare to your desired level of doneness. Set aside.
• Taste and adjust the seasoning. Additional laksa paste can be added for extra spice, more fish sauce or lime juice will add some tartness, or a little brown sugar or tamarind sauce will create sweet and sour notes. Keep in mind that the soup can be slightly salty which should balance out once the soup is added to the noodles.
• Divide the prepared warm noodles into bowls.
• Cut the steak on the bias.
• Ladle soup over the noodles and top with trimmed bean sprouts, fresh cilantro and mint (optional). Top each bowl with a few slices of beef.

MALAYSIAN NOODLE SOUP (LAKSA)

Steps:

• Make the Paste: Add all ingredients except coconut milk to a blender and process for a minute or two or until very smooth. Add mixture to a small saucepan and cook over moderate heat for 4 - 5 minutes, stirring constantly. Should be very fragrant. Stir in coconut milk and cook for 2- 3 minutes more. Store covered in the refrigerator for up to 1 week or frozen for up to 3 months.
• Make the Soup: Cut chicken in half lengthwise. Cut on the diagonal into 1/8 inch thick slices. In a medium bowl combine soy sauce and rice wine or sake. Add chicken and toss to coat. Marinate for up to 30 minutes.
• Heat coconut milk and chicken broth in a large saucepan over medium high heat. Whisk in laksa paste. Add squash and simmer until tender, about 5 minutes.
• Meanwhile, in a wok or skillet, heat oil over high. Add chicken and stir fry until just cooked through. Transfer chicken to a plate.
• Divide zucchini and noodles between warm bowls and top with chicken. Tatste broth and season with lime juice, salt, and pepper to taste. Ladle hot broth into bowls and garnish with sliced cilantro and scallions.

MALAYSIAN CURRY LAKSA

Steps:

• Combine RawSpiceBar's Malaysian Curry Spices with chopped garlic, ginger and salt in a food procesor. Add vegetable oil so the paste is the consistency of a very thick cream soup.
• lace heavy saucepan over medium heat. Once hot, add two tablespoons of oil. Place the chopped shallots into the oil and sauté, until golden, about 15 minutes. Add paste, sauté for 2-3 minutes until fragrant. Lower heat to low, stirring occasionally. The paste should sizzle slightly but not cook too quickly. Continue to saute for 5 minutes, until the oil begins separates from the paste.
• Add chicken and stir well to combine. Raise the heat to medium and saute, stirring often, until the chicken is slightly browned on all sides.
• Add water, sugar, and salt and stir well to combine. Bring to a boil, then turn heat down to simmer, about 20 minutes. Add coconut milk and allow to simmer for another 30-40 minutes, until chicken is tender.
• To deep-fry the tofu: dry the cut pieces of raw tofu with paper towels. Pour oil to a depth of 1 inch in a wok and place over high heat until the oil is hot but not smoking (around 350°F.) Add the tofu pieces. The oil will begin to bubble vigorously around the tofu. Using chopsticks or a slotted spoon, flip the tofu around so that the all the pieces are golden brown and crispy, about 3-4 minutes. Transfer the fried tofu to a plate lined with paper towels to drain.
• Add the fried tofu and vegetables to laksa and allow to simmer for a few more minutes.
• When you are ready to eat add the raw prawns to the curry soup.
• To assemble the dish: Divide the bean sprouts among 4 large soup bowls, covering the entire bottom of the bowls with a layer of sprouts. Evenly mound the egg noodles on top of the bean sprouts. Ladle the laksa into the bowls. Eat immediately, with lime juice squeezed over the top.