Curry Laksa

Ingredients for 6 servings:

• 2 stalk(s) lemongrass, chopped
• 4 small chili peppers, hot, red
• 1 galangal (Thai ginger), sliced ​​1.5 to 2 cm thick
• 1 piece(s) ginger, approx. thumb-sized
• 1 tsp shrimp paste
• 4 shallots
• 4 tbsp oil (peanut oil)
• ¼ bunch coriander leaves
• 2 tsp turmeric
• 1 tsp sugar
• 1 tbsp tamarind paste
• 250 g noodles (Asian egg noodles, e.g. mie noodles)
• 250 g noodles (Asian rice noodles, e.g. vermicelli)
• 2 chicken breast fillets
• 12 fish balls (Asian store)
• 12 large shrimp
• 12 pieces of surimi
• 250 g tofu, fine, diced
• 2 carrots, diced
• ½ cucumber(s), sliced
• 250 g sprouts (mung bean sprouts), fresh
• 1 serving of spice paste from the previous day
• 1 liter chicken broth
• ¼ bunch Asian basil (Laksa leaves)
• 4 tbsp fish sauce (Nam Pla) or oyster sauce
• 2 tbsp oil (peanut oil)
• chili sauce as desired
• 1 can coconut milk

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Total time approx. 1 day 1 hour

Malaysian curry soup

Preparation of the spice paste (prepared the day before): Blend the lemongrass, chili peppers (seeded or unseeded, depending on your preference), galangal, ginger, shrimp paste, shallots (or onions if necessary), garlic, peanut oil, and tamarind thoroughly in a blender until smooth. Be sure to remove all seeds from the tamarind, otherwise the blender blade will become blunt. Then add the coriander, turmeric, and sugar and blend briefly again. Season with salt. Store the resulting mixture in a screw-top jar—it will keep in the refrigerator for up to 2 weeks. Preparation of the broth: Cook the noodles separately according to the package instructions. Cut the carrot and cucumber (without cores). Fry the spice paste from the previous day in the heated peanut oil (about 3 minutes) until lightly browned. Deglaze with the chicken broth and bring to a boil. Reduce the heat to low, add the laksa leaves (cut into strips) and the fish sauce, and simmer for 5 minutes. Season to taste with chili sauce, if desired. Add the coconut milk and bring back to a boil. Then add the chicken breast fillets, fish balls, shrimp, and tofu and simmer until cooked through. Cut the chicken breast fillets into strips (this keeps the meat juicier). Divide the vegetable sticks, surimi, noodles, sprouts, and cooked toppings (chicken breast fillets, shrimp, tofu) among prepared soup plates/bowls. Then pour in the broth and serve immediately. Note: The toppings are only a suggestion. The dish also tastes delicious with, for example, beef, a boiled egg, or bell peppers.