Straits Chinese Coconut Curry Noodle Soup with Prawns and Chicken

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A heritage noodle soup from the Peranakan (Straits Chinese) community of Malaysia, this rich and aromatic coconut curry broth is built on a freshly pounded spice paste of chilies, lemongrass, galangal, and toasted shrimp paste. It is ladled over rice noodles with prawns, poached chicken, and crisp vegetables, then finished with a generous handful of laksa leaves.

Nutrition Facts

Per serving (estimated)

• 680 kcalCalories
• 32 gFat
• 18 gSaturated Fat
• 62 gCarbs
• 5 gFiber
• 7 gSugar
• 35 gProtein
• 1450 mgSodium
• 920 mgPotassium
• 180 mgCalcium
• 6 mgIron
• 28 mgVitamin C
• 150 mcgVitamin A

Ingredients

For the spice paste (rempah)

• 8 to 10 dried red chilies, soaked in hot water for 15 minutes and drained
• 6 large shallots, peeled and roughly chopped
• 5 cloves garlic, peeled
• 1 inch (25 g) fresh galangal, sliced
• 1 inch (25 g) fresh ginger, sliced
• 1 inch (25 g) fresh turmeric, peeled
• 2 candlenuts or macadamia nuts
• 1 tablespoon toasted shrimp paste (belacan)
• 2 stalks lemongrass, white part only, sliced
• 2 tablespoons water

For the coconut curry broth

• 2 tablespoons vegetable oil
• 4 cups (1 L) chicken stock
• 2 cups (480 ml) full-fat coconut milk
• 1 teaspoon palm sugar or brown sugar
• 1 tablespoon fish sauce
• 1 teaspoon fine sea salt, plus more to taste

For the proteins and vegetables

• 300 g (10 oz) boneless chicken thighs, sliced into thin strips
• 300 g (10 oz) medium prawns, shell on and deveined
• 150 g fish cake, sliced into 1/4 inch pieces
• 100 g tofu puffs (tau pok), halved
• 400 g fresh thick rice noodles (laksa noodles)
• 200 g bean sprouts, rinsed and tails removed
• 1 small cucumber, peeled into thin ribbons

For serving

• 3 tablespoons fresh laksa leaves (Vietnamese mint) or Thai basil
• 2 hard-boiled eggs, peeled and halved
• 1 lime, cut into wedges
• 2 tablespoons sambal chili paste

Directions

1. Combine all spice paste ingredients in a blender or food processor and blend to a smooth, thick paste, adding a little extra water only if needed.
2. Heat the vegetable oil in a heavy pot over medium heat. Add the spice paste and fry for 8 to 10 minutes, stirring frequently, until the paste turns darker and the oil begins to separate at the edges.
3. Pour in the chicken stock and coconut milk, stir well to combine, and bring the broth to a gentle simmer. Season with palm sugar, fish sauce, and salt, then simmer uncovered for 10 minutes to develop the flavors.
4. Add the sliced chicken and simmer for 5 to 6 minutes until just cooked through. Add the prawns and fish cake and cook for 2 to 3 minutes longer, until the prawns turn pink and curl.
5. Meanwhile, bring a separate pot of water to a boil. Blanch the bean sprouts for 30 seconds, drain, and set aside. Loosen the rice noodles by dipping them briefly in hot water until just pliable.
6. Divide the noodles evenly among four large serving bowls. Top each with a handful of bean sprouts, cucumber ribbons, and tofu puffs.
7. Ladle the hot broth over the noodles, making sure each bowl gets a generous share. Arrange the prawns, chicken, fish cake, and halved egg on top.
8. Scatter the laksa leaves over each bowl and serve immediately with lime wedges and sambal on the side for adjusting the heat and brightness.

Cook’s Notes

• Toast the belacan in a dry pan over low heat for 30 seconds before adding it to the spice paste; this dramatically deepens its savory aroma.
• If you cannot find fresh laksa leaves (daun kesum), use Thai basil plus a small pinch of coriander leaf for a close approximation.
• Deseed the dried chilies for a milder broth, or add an extra chili for a spicier version true to Peranakan family recipes.
• The spice paste can be made up to 3 days ahead and stored in a sealed jar in the refrigerator, which actually deepens the flavor.
• Use fresh thick rice noodles if available; they absorb the broth better than dried vermicelli and give the dish its signature chewy bite.

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