Go Back Email Link
+ servings
Print Recipe
5 from 1 vote

Gluten-Free Coconut Curry Laksa

Rich laksa broth is mixed in a rich coconut broth and filled with gluten-free rice noodles, shrimp and loads of delicious toppings.
Cook Time45 minutes
Total Time45 minutes
Course: Mains
Cuisine: Singaporean
Servings: 4
Calories: 551kcal
Author: HWC Magazine

Ingredients

Rempah Paste/Laska Paste (or skip this step & buy your favourite Malaysian Curry Laksa paste

  • 2 bird chillies fresh (more or less for desired heat level)
  • 2 chili peppers
    dried (more or less for desired heat level)
  • 2 shallots
    peeled and chopped
  • 5 garlic
    peeled
  • 2 inch Galangal (Kha)
    knob peeled fresh (can exchange with fresh ginger)
  • 2 inch turmeric
    peeled, fresh (can exchange with 1 teaspoon dried ground)
  • 2 stalks lemongrass
    fresh white parts only, chopped
  • 3 tablespoon dried shrimp
    soaked and drained
  • 2 teaspoon curry powder -
    ground (or 4 fresh curry leaves)
  • 1 tablespoon coriander root
    (or 1 teaspoon dried ground)
  • 6-8 macadamia nuts
    (or candle nuts)
  • 2 teaspoon salt
    or to taste
  • 2 tablespoon brown sugar
    or to taste (palm sugar would even be better if you can get there where you live) (sugar substitute as needed)

Soup Base

  • 150 grams rice noodles
    medium (soaked for 5 minutes in hot water, rinse with cold water and drain)
  • 1 tablespoon canola oil
  • 3 cups chicken broth (can use vegetable broth, shrimp broth) gluten free
  • 13 oz coconut milk
    or about 1 cup
  • 3 stalks lemongrass beaten and chopped in half so that they release flavour (optional)
  • 2 leaves kaffir lime leaves
    fresh leaves, remove the stem to release flavour (optional)
  • 6 shrimp
  • 4 oz tofu
    firm cut into large cubes

Garnishes

  • 2 limes
    quartered fresh, I used key limes (optional)
  • 2 hard boiled eggs
    2 cut in half (optional)
  • ½ cup bean sprouts
    cut in half also known as mung beans (optional)
  • cilantro handful roughly chopped (coriander or Vietnamese coriander called daun kesum) –(optional)
  • Chili sambal sauce as desired (optional)

Instructions

  • Skip to step 2, if you have purchased pre-made rempah paste. If you are making your own rempah past, place your bird chillies, dried chillies, shallots, garlic, galangal, lemongrass, dried shrimp, curry powder, coriander, macadamia nuts, salt and brown sugar to you mortar and pestle or food processor and process until a smooth paste. If you need to get the food processor moving, add a little of canola oil.
  • Soak your dried pad Thai noodles in hot water for about 5 minutes and then drain, rinse and set a side. You want your noodles to be aldente and not cooked all the way as they will continue to cook when you put a ladle of hot broth over the noodles during the serving process. Do not cook your noodles in the broth or they will soak up all of the lovely coconut broth.
  • Place one tablespoon of oil into your soup pot and add 2 tablespoons of your prepared rempah past into soup pot and cook until you can smell the aromatics, 2 minutes. Add your chicken broth or broth of choice in the soup pot, coconut milk, lemon grass and kaffir lime leaves and bring to a boil and then reduce down to a simmer and cook for 15 minutes. Add the shrimp and cook for about 1-2 minutes or until they turn pink. Add the fresh tofu squares. Turn off the burner.
  • Divide the softened rice pad Thai noodles amongst 2 bowls. Ladle several scoops of the delicious coconut broth over the rice noodles. Garnish with limes, hardboiled eggs, bean sprouts, fresh cilantro and chili sambal as desired. Enjoy!

Notes

If you buy your own Rempah Paste/Laska Paste, you can skip the step of making your own paste and that is a huge time saver. 

Nutrition

Serving: 1g | Calories: 551kcal | Carbohydrates: 55g | Protein: 22g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 242mg | Sodium: 1225mg | Potassium: 648mg | Fiber: 3g | Sugar: 9g | Vitamin A: 213IU | Vitamin C: 28mg | Calcium: 184mg | Iron: 8mg