Malaysian Curry Noodle Soup
User Reviews
4.9
Malaysian Curry Noodle Soup
Description
Malaysian Curry Noodle Soup begins with a broth made from kombu seaweed, wakame, and light Chinese soy sauce, gently simmered to extract umami flavors. A laksa paste is prepared by toasting coriander and cumin seeds, then blending them with shallots, garlic, galangal, turmeric, Thai chiles, lemongrass, roasted cashews, soy sauce, cilantro, and lime zest and juice. This paste builds the curry flavor base.
The soup is finished by sautéing oyster mushrooms seasoned with salt, then simmering them along with tofu puffs and curry leaves in the coconut milk broth. The laksa paste is added for spice and depth, and the dish is served with ramen noodles that soak up the rich curry liquid. Toppings such as fresh herbs, bean sprouts, chili oil, and Thai chiles add layers of freshness, heat, and crunch.
This noodle soup delivers a creamy, spicy, and fragrant curry profile with tender mushrooms and chewy noodles, balanced by the brightness of lime and fresh herbs. The careful layering of spices and aromatics results in complex flavor. Optional ingredients like wakame or substitutions for galangal and chiles can adapt the soup to what you have on hand.
For convenience, the broth and laksa paste can be prepared ahead. The soup benefits from fresh lime juice added just before serving for brightness. Substituting mushrooms with snap peas or bok choy is possible, and curry leaves enhance aroma but can be omitted if unavailable.
Ingredients
Broth
- 3 heets (about 12g) kombu (see Note 1)
- 3 tablespoons (50g) Chinese light soy sauce (see Note 2)
- 1 tablespoon wakame seaweed (optional)
- 1 lime
Laksa Paste
- 1 ½ teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 3 medium shallot roughly chopped
- 4 garlic chopped, cloves
- 2- inch (5cm piece) galangal very thinly sliced (see Note 3
- 1- inch (2.5cm) Turmeric peeled + rough chop (or ¾ tsp ground turmeric, fresh piece
- 1 to 4 Thai chiles stemmed (see Note 4, fresh
- 2 talks lemongrass smashed and finely chopped (see Note 5
- 2 tablespoons (25g) cashew or peanuts, roasted
- 1 tablespoon Chinese light soy sauce
- 1 small handful (5g) cilantro fresh leaves and tender stems
- 1 lime 1 teaspoon zest plus 2 teaspoons juice
- 1 to 2 tablespoons neutral oil or water, oil of choice
Soup
- 2 tablespoons neutral oil oil of choice
- 8 ounces (227g) oyster mushrooms torn into strips (see Note 6
- salt or kosher salt, sea salt
- 1 (13.5-ounce/400ml) can coconut milk full-fat
- 5 to 10 curry leaves or 10 to 15 dried curry leaves; optional) (see Note 7, fresh
- 1 (8-ounce/227g) package tofu puffs fried or soy puffs
- 1 to 2 teaspoons coconut sugar more as needed, or brown sugar
- 6 to 8 oz (170 to 230g) dried ramen noodles or 10 oz (285g) fresh noodles of choice
- 1 to 2 lime
Optional Toppings
- mint fresh leaves
- cilantro
- Thai basil
- Thai chiles thinly sliced (for spicy!
- bean sprout
- Chinese chili oil or chili crisp
Instructions
- Make the broth. Cut a few slits in the kombu to release the flavor. In a small or medium saucepan over medium heat, bring 5 cups of water (1.2 L), the kombu, wakame (if using), and soy sauce to a simmer. Gently simmer for 10 minutes, then remove from the heat and stir in 1 tablespoon lime juice. The broth should taste like the sea.a. Fit a medium or large bowl underneath a colander and strain the broth, discarding the kombu and wakame.
- Optional - toast the whole spices. Heat a dry frying pan over medium heat. Once hot, add the coriander and cumin seeds. Cook, stirring or shaking the pan frequently, until aromatic and a few shades darker. Remove from the heat to prevent burning.
- Make the laksa paste. In a food processor or small-capacity high-powered blender (a 32 ounce/1 L or smaller blender cup), add the coriander and cumin seeds, shallots, garlic, galangal (or ginger), turmeric, chile peppers, lemongrass, cashews or peanuts, soy sauce, cilantro, lime zest, and lime juice. Blend until a paste forms, stopping to scrape down the sides as you go.a. Add the oil (or water) gradually, 1 tablespoon at a time, until a paste comes together (it won’t be completely smooth but try to get it as smooth as you can).b. Tip: Don’t stick your eyeballs directly over the blender or they’ll water!
- In a Dutch oven or soup pot, heat the 2 tablespoons oil over medium-low heat. After several minutes / once the pan is hot, add the Laksa Paste and cook, stirring frequently to prevent sticking, until it just starts to dry out, 5 to 8 minutes.
- Pour in the Broth, scraping up any browned bits stuck to the bottom. Add the mushrooms, ¼ teaspoon sea salt, and the leftover lemongrass stalks (if using; see Ingredient Notes). Bring to a boil, then lower the heat and simmer rapidly for 10 minutes.
- Use a slotted spoon to discard the whole lemongrass pieces, if used. Add the coconut milk, curry leaves, and tofu puffs. Simmer for 5 minutes. Taste for seasonings, adding a few dashes of soy sauce or salt as needed. Taste, adding the sugar to taste.
- While the soup simmers, cook the noodles according to the package directions. Drain and keep warm.
- Assemble. Divide the noodles among four bowls. Ladle hot curry on top and add desired garnishes. Squeeze fresh lime juice on top. Add optional toppings.
Notes
- Prepare the broth and laksa paste ahead to simplify final cooking steps.
- Kombu adds umami, and wakame is optional; dried shiitake mushrooms can be substituted.
- Use ginger if galangal is not available; slice thinly without peeling for best results.
- Adjust chile amount to control heat; use fresh or soaked dried chiles accordingly.
- Peel and finely chop lemongrass, smashing it to release aroma; add tougher stalks to soup and discard later.
- Replace oyster mushrooms with snap peas, snow peas, or baby bok choy if desired.
- Fresh curry leaves add aroma but are optional.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 639 kcal
% Daily Value*
| Calories | 639kcal | 32% |
| Carbohydrates | 55g | 18% |
| Protein | 26g | 52% |
| Fat | 45g | 69% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 1849mg | 77% |
| Potassium | 779mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 7IU | 0% |
| Vitamin C | 13mg | 14% |
| Calcium | 118mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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