Curry Laksa (Curry Mee

• Meat

  • 2 Chicken breasts, bone in

• Seafood

  • 8 oz Shrimps

• Produce

  • 12 oz Bean sprouts
  • 3 Chilies, dried
  • 1/2 Cucumber
  • 3 cloves Garlic
  • 1 1/2 inch Ginger
  • 1 stalk Lemon grass
  • 1 Lime, wedges
  • 3 sprigs Mint, leaves
  • 5 Shallots

• Refrigerated

  • 4 oz Deep fried tofu

• Canned Goods

  • 1 can Coconut milk

• Pasta & Grains

  • 12 oz Noodles, fresh or dried yellow

• Baking & Spices

  • 4 tsp Chili paste, fried
  • 1/2 cup Curry powder
  • 1 Salt

• Oils & Vinegars

  • 1/3 cup Vegetable oil

• Other

  • 6 oz (170g beehoon (dried rice vermicelli, soak in warm water for 30 minutes to soften
  • 3 Pandan leaves, shredded and knotted

Found on malaysianchinesekitchen.com

Description

Ingredients

• ⅓ cup (80ml) vegetable oil
• 2 bone-in chicken breasts, skin removed
• 3 pandan leaves, shredded and knotted
• 12 oz (340g) bean sprouts, trimmed
• 6 oz (170g) beehoon (dried rice vermicelli), soak in warm water for 30 minutes to soften
• 12 oz (225g) fresh or dried yellow noodles
• 8 oz (225g) shrimps, peeled and deveined
• 1 can (14 oz/400ml) coconut milk
• 4 oz (113g) deep fried tofu, sliced
• Salt to taste
• 5 shallots, peeled and halved
• 3 cloves garlic, peeled, and halved
• 3 dried chilies, seeded and soaked in hot water to soften
• 1 stalk lemon grass, slice bottom third into rings
• 1½ inch ginger, peeled and thickly sliced
• ½ cup (50g) curry powder
• ½ cucumber, julienned
• 3 to 4 sprigs mint leaves, stems removed
• 1 lime, cut into wedges
• 4 to 6 teaspoons fried chili paste

Directions

• Blend all spice paste ingredients with ¼ cup (60ml) water until smooth. Pour mixture into a bowl. Mix with curry powder to form a thick paste.
• Heat vegetable oil in a large pot over medium heat. Stir fry spice paste until fragrant, about 5 minutes. Add chicken breasts and cook until opaque, about 3 minutes.
• Pour in 6 cups (1.4 liters) water. Add pandan leaves. Cover and bring soup to a boil. Reduce heat and allow it to simmer for 20 minutes.
• In the meantime, fill a separate pot half full of water. Bring to a boil. Scald bean sprouts for about 20 seconds. Remove with a metal strainer.
• Add beehoon (dried rice vermicelli) and cook for 2 minutes. Remove with metal strainer.
• Cook fresh yellow noodles in boiling water for 2 to 3 minutes and dried yellow noodles for 3 to 5 minutes. Remove with metal strainer. Set aside.
• Remove chicken breasts from curry soup with tongs. When cool enough to handle, shred meat and discard bones.
• Lower shrimps into curry soup with a metal strainer. Allow shrimps to cook for 3 to 4 minutes until shrimps curl and turn pink. Remove and set aside.
• Pour coconut milk into soup. Add deep fried tofu and season with salt. Bring it up to a boil and allow coconut milk to heat through. Turn off heat.
• Place a portion of noodles, bean sprouts, some shredded chicken, and shrimps in a bowl. Pour curry soup over noodles and vegetables. Garnish with cucumber and mint leaves.
• Serve Immediately with fried chili paste and lime wedges.