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Curry Laksa

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

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

Ingredients

  • 2.5–3 L foundational chicken, shellfish, 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 foundational 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.