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SOUTHEAST ASIAN

Curry Laksa

Chicken or shellfish broth layered with coconut milk, chili paste, and aromatic spices.

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Start from chicken bone broth or shellfish broth (or fish bone broth as foundational broth. Fry the laksa paste, then marry it into the stock you already have.

Ingredients

  • 2.5–3 L chicken bone broth, shellfish broth or fish bone broth
  • Laksa paste: dried chilies, shallots, garlic, galangal, lemongrass, turmeric, belacan
  • 400 ml coconut milk; fish sauce and palm sugar
  • optionalCurry powder or whole spices (coriander, cumin) to deepen the layer
  • 30 mL oil for frying paste

Method

  1. Warm the bone broth in a wide pot.
  2. Fry paste in oil until oil splits; stir in curry powder briefly if using.
  3. Add hot broth; simmer 15–25 minutes to marry flavors.
  4. Finish with coconut milk; adjust heat, salt, and sweetness before noodles.