Kuala Lumpur

Curry laksa

Coconut curry broth, two kinds of noodles, chicken, prawns and tofu puffs. A bowl with no off switch.

75 minTime

52 gProtein each

hotSpice

Laksa lemak1 chapter · 1 min read

Make it your way

Grandma's wayRempah, coconut and two noodles.

The original

826kcalsame

52 gproteinsame

7 gfibresame

75minutessame

Curry laksa.

Per serving, worked out from the ingredient table.

Ingredients

Dried red chilli10, soaked

Shallots6

Garlic4 cloves

Lemongrass2 stalks

Galangala thumb

Turmeric (ground turmeric)1 tsp

Cashews5 candlenuts, or cashews

Shrimp paste1½ tsp

Dried shrimp2 tbsp, soaked

Coriander powder (ground coriander)1½ tsp

Cooking oil (vegetable oil)2 tbsp

Chicken, bonelessthigh

Prawns (shrimp)peeled, shells for stock

Water4 cups

Thick coconut milk1 cup

Firm tofutofu puffs or fried tofu

Moong sprouts (mung bean sprouts)bean sprouts

Rice noodlesthin rice vermicelli

Wheat noodlesyellow noodles

Egg4, boiled and halved

Jaggery2 tsp

Saltto taste

Mint leaveslaksa leaves or mint

Lemoncalamansi or lime

Method

5 steps

1Grind the soaked chillies, shallots, garlic, lemongrass, galangal, turmeric, candlenuts, shrimp paste and dried shrimp into a smooth rempah.
2Simmer chicken and prawn shells in the water 20 minutes. Strain, shred chicken.
3Fry the rempah in oil with the coriander on low until fragrant and the oil separates.
4Add stock and simmer 10 minutes, then coconut milk, jaggery, salt and tofu. Poach the prawns in it until pink.
5Blanch noodles and sprouts, fill bowls, top with chicken, prawns, egg and tofu, ladle over broth. Finish with laksa leaf, sambal and lime.

Serve it like this

Fill a wide, deep bowl, pile chicken, prawns, egg and tofu on top, a spoon of sambal in the middle, lime on the rim.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kuala Lumpur

Curry laksa

Coconut curry broth, two kinds of noodles, chicken, prawns and tofu puffs. A bowl with no off switch.

75 minTime

52 gProtein each

hotSpice

Laksa lemak1 chapter · 1 min read

Make it your way

Grandma's wayRempah, coconut and two noodles.

The original

826kcalsame

52 gproteinsame

7 gfibresame

75minutessame

Curry laksa.

Per serving, worked out from the ingredient table.

Ingredients

Dried red chilli10, soaked

Shallots6

Garlic4 cloves

Lemongrass2 stalks

Galangala thumb

Turmeric (ground turmeric)1 tsp

Cashews5 candlenuts, or cashews

Shrimp paste1½ tsp

Dried shrimp2 tbsp, soaked

Coriander powder (ground coriander)1½ tsp

Cooking oil (vegetable oil)2 tbsp

Chicken, bonelessthigh

Prawns (shrimp)peeled, shells for stock

Water4 cups

Thick coconut milk1 cup

Firm tofutofu puffs or fried tofu

Moong sprouts (mung bean sprouts)bean sprouts

Rice noodlesthin rice vermicelli

Wheat noodlesyellow noodles

Egg4, boiled and halved

Jaggery2 tsp

Saltto taste

Mint leaveslaksa leaves or mint

Lemoncalamansi or lime

Method

5 steps

1Grind the soaked chillies, shallots, garlic, lemongrass, galangal, turmeric, candlenuts, shrimp paste and dried shrimp into a smooth rempah.
2Simmer chicken and prawn shells in the water 20 minutes. Strain, shred chicken.
3Fry the rempah in oil with the coriander on low until fragrant and the oil separates.
4Add stock and simmer 10 minutes, then coconut milk, jaggery, salt and tofu. Poach the prawns in it until pink.
5Blanch noodles and sprouts, fill bowls, top with chicken, prawns, egg and tofu, ladle over broth. Finish with laksa leaf, sambal and lime.

Serve it like this

Fill a wide, deep bowl, pile chicken, prawns, egg and tofu on top, a spoon of sambal in the middle, lime on the rim.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Curry laksa

Make it your way

Ingredients

Method

Curry laksa

Make it your way

Ingredients

Method

Make it a meal