(88) Malaysian Curry Laksa Soup @ Betelnut

Holy lord, this Malaysian Curry Laksa Soup is the greatest. It is a blissful blend of creamy coconut milk + a hint of spicy curry, firm cubed tofu, super generous portions of succulent chicken and tender shrimp, asymmetrically-cut bamboo shoots, crunchy bean sprouts, and garnished with vibrant basil & mint. Oh yeaaaaah. You can opt to eat it like soup or ask for a side of rice to eat it like curry, I chose the rice-less style because I had just devoured a late lunch at Rhea's Deli (a sandwich from that place absolutely needs to be on the 2013 list), I assumed I would be too full from my previous meal but low-and-behind I someone managed to polish off the entire bowl. I don't know why I ever doubted myself considering Gluttony is my secondary middle name. Anyways, this curry soup is extradorinary, the curry/soup is super silky in texture - the perfect balance between heavy/thick/creamy & light/liquid-y. GO GET IT, nom nom nom nom nom :)
 Malaysian Curry Laksa Soup @ Betelnut. Photo credit: Kendra Aronson.
Malaysian Curry Laksa Soup @ Betelnut. Photo credit: Kendra Aronson.

Malaysian Curry Laksa Soup @ Betelnut. Photo credit: Kendra Aronson.
Malaysian Curry Laksa Soup @ Betelnut. Photo credit: Kendra Aronson.
 Malaysian Curry Laksa Soup @ Betelnut. Photo credit: Kendra Aronson.
Cheese-free zone?!!??! Why??!! Photo credit: Kendra Aronson.
Menu @ Betelnut. Photo credit: Kendra Aronson.
 Betelnut. Photo credit: Kendra Aronson.

Malaysian Curry Laska Soup @ Betelnut ($11.95)
2030 Union Street
San Francisco, CA 94123
Sunday - Thursday > 11:30 a.m. - 10 p.m.
Friday & Saturday > 11:30 a.m. - 11 p.m.


Serves 6

3 teaspoons ground cumin
6 teaspoons ground coriander
2 teaspoons ground turmeric
2 ounces Madras curry powder
1 cup vegetable oil
10 shallots, minced
2 tablespoons garlic
3 tablespoons minced ginger
2 lemongrass, lightly bruised with a cleaver
7 cups coconut milk
6 cups chicken stock
1/2 cup sambal oelek (chili sauce)
Kosher salt to taste
3 pounds chow mein egg noodles, cooked
1 pound bean sprouts
50 cooked and peeled large shrimp
2 pounds cooked and shredded chicken meat
2 cups mint, cilantro, and Thai basil, hand-torn
6 hard-boiled eggs, peeled and quartered
3 limes, cut into wedges

1. Lightly toast the ground spices in a small pan over low heat until fragrant.

2. In a pot over high heat, and add oil, shallots, garlic, ginger, and lemongrass. Add the spices, and stir-fry until the oil is absorbed. Lower the heat, and add the coconut milk, chicken stock, and chili sauce. Stir until everything is incorporated. Bring the sauce to a boil, and season with salt. Simmer for 25 minutes, stirring the bottom of the pot every 5 minutes so you don't burn the spices.

3. In a pot of boiling water, blanch the noodles and sprouts. Portion the noodles and sprouts into six serving bowls. Add the shrimp and chicken to the noodles, and pour the hot curry sauce over them. Finally, garnish each bowl with herbs, eggs, and lime.


Post a Comment

THE BIG EAT All rights reserved © Blog Milk Powered by Blogger