Malaysian Curry Laksa

Peng S. Looi (recipe inspired by Seafood Pasta) / Chef and Culinary Consultant, Noosh Nosh, Louisville, KY; Photo by Noahs Knight

    • 1 tbsp. The Perfect Purée Yuzu Luxe Sour blend, thawed
    • 2 cup The Perfect Purée Coconut Puree, thawed
    • 1 cup The Perfect Purée Thai Basil & Black Pepper blend, thawed
    • 10 whole shallots, halved
    • 2 inch ginger, sliced
    • 3 garlic cloves
    • 6 tbsp. vegetable oil
    • 3 fresh fresno
    • 1 fresh lemongrass, white only, cut into 1 inch segments
    • 4 tbsp. fish sauce
    • 1/2 cup mint leaves
    • 3 limes
    • 0.2 lb. mussels
    • 0.2 lb. shrimp
    • 0.2 lb. squid
    • 0.2 lb. scallops
    • 1 lb. pasta
    • 1 cup bean sprouts
    • 1 cup julienned cucumber
    • 2 kaffir lime leaves
    • 1 spring onion
    • 4 cups water
    • Salt and sugar, to taste
1. Clean all seafood and keep in fridge to keep cool.
2. In a blender, blend shallots, garlic, red fresno and ginger until it becomes a pulp.
3. In a big pot, add in some vegetable oil and cook the blended ingredients on a low heat for 15 minutes until fragrant, then add in lemongrass, Yuzu Luxe Sour blend and some water.
4. Once it starts simmering, add in kaffir lime leaves, Coconut Puree, Thai Basil & Black Pepper blend and the remainder of the water as well as fish sauce. Simmer for 20 minutes.
5. Taste the broth and adjust with a dash of sugar and salt if needed.
6. Place the seafood, starting with the mussels and prawns and let it bubble for 30 seconds before adding the squid and the scallops. Then, close the lid and turn the fire off to let the rest of the seafood steam in the broth for at least 10 minutes.
7. Slice up the mint leaves and set aside.
8. Slice the cucumber into swirls. Alternatively, you can slice them thinly (julienned).
9. Blanch the noodles in hot water and drain. Once cooked, add in a drizzle of vegetable oil so that the noodles won’t stick together.
10. Place noodles in a bowl, top up with bean sprouts and sliced herbs before pouring the hot creamy broth and seafood over the noodles.
11. Garnish with chopped spring onions and lime.
Instead of seafood, you can use chicken (thinly pulled when it’s cooked), sliced fish cakes and tofu puffs.