Curry Mee (Laksa)

This Curry Laksa recipe has a distinctive curry taste, with the additional, coriander, cumin and aniseed in the spice paste. The spice paste can be made in advance and stored in an airtight container for a week.

Curry Laksa

1 lb Peeled Shrimps
2 Packs (2 x 90 g) Tofu Puffs, halved
Some Cooked Fried Fish Cakes or Fish Balls
120 g Dried Yellow Noodles, cooked or Fresh Yellow Noodles, scalded
250 g Rice Vermicelli, cooked and drained
300 g Bean Sprouts, scalded
120 g Long Beans, cut into 1 inch in length, cooked and drained
8 Hard boiled Eggs, halved
Some Kalamansi
6 to 8 Cups Chicken Broth
2 Cups Coconut Milk
4 Pandanus/Pandan Leaves, knotted
¼ Cup Fresh Curry Leaves
1/3 Cup Peanut or Vegetable Oil
Sugar, to taste
Sea Salt to taste

Spice Paste
70 g Dried Chilies, cut into ½ inch in length and soaked in hot water, drained
4 Stalks Lemongrass, chopped
4 Fresh Red Chilies, seeded and coarsely chopped
25 g Fresh Turmeric, coarsely chopped
50 g Galangal, coarsely chopped
300 g Shallots, peeled and coarsely chopped
4 Cloves Garlic, peeled and chopped
3 tsp Roasted Shrimp Paste (Belachan)
10 Candlenuts
3 Tbsp Ground Coriander
1 Tbsp Ground Cumin
½ tsp Ground Aniseed
1 tsp Ground Black Pepper

Full Recipe:
Video Rating: / 5

19 responses to “Curry Mee (Laksa)”

  1. Oh my! Watching your video makes me salivate. I imagine slurping the soup tasting curry flavour. I MUST make this tomorrow. Thank you so much for your effort sharing this recipe with us. Looking forward to more exciting recipes to come. Cheers!

  2. Made it for my family on Sunday. Result – DELICIOUS ! This will be my go to recipe for Laksa curry any time. Thanks you FOA for sharing this recipe. BTW i also tried your sambal recipe and it was delicious as usual.

  3. Amazing. Im going to try this. I made laksa today from YouTube but the taste was not so well. I see urs is different. Im in love with it. Is anise Seed powder like the star ingrediënt the Chinese use.

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