This Laksa is comfort food in a bowl—it's rich, spicy, and fragrant.
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Overview:
A popular noodle soup from Southeast Asia, especially Malaysia and Singapore, called laksa. The combination of noodles, curry spices, and coconut milk creates a hearty, robust, and fragrant broth that perfectly combines Chinese and Malay culinary traditions. Although there are many varieties of laksa, the recipe below concentrates on Curry Laksa, sometimes called Laksa Lemak, which is a flavorful, creamy variation made with coconut.
Components of Laksa Paste:
Three dried red chilies that have been soaked for ten minutes in hot water
One fresh red chile, if desired for added spiciness
Three garlic cloves
One inch of fresh ginger
One tiny onion or two shallots
One lemongrass stalk (cut off the white portion alone)
One teaspoon of powdered turmeric
One teaspoon of powdered coriander
One teaspoon of cumin powder
One spoonful of fish sauce or dried shrimp paste (belacan)
Two teaspoons of peanut or vegetable oil
For soup: two tablespoons of oil
One 400 ml can of coconut milk
4 cups of poultry stock (or, for a vegetarian option, vegetable stock)
200g of cooked, shredded chicken breast or firm, cubed, and fried tofu
200 grams of peeled and deveined prawns
200g of cut fish cakes or balls (optional)
Add sugar and salt to taste.
One tablespoon of soy sauce, if desired
400g of either dry vermicelli noodles or fresh rice noodles (blanched according to the directions on the package)
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Garnishes and toppings:
blanched bean sprouts
Fresh coriander leaves, or cilantro
Mint leaves (not required)
Hard-boiled eggs, cut in half
Red chili slices
Fried shallots (not required)
slices of lime
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Directions:
First, prepare the laksa paste by draining the dried chiles that have been soaked.
Put the fresh and dried chilies, garlic, ginger, shallots, lemongrass, turmeric, coriander, cumin, and shrimp paste (or fish sauce) in a food processor or blender.
Mix until a smooth paste forms. If necessary, add a small amount of water or oil to aid in the blending process.
Advice: You can prepare this paste ahead of time and freeze it for extended storage or keep it in the refrigerator for up to three days.
Step 2: Get the soup base ready.
In a large pot or saucepan, heat 2 tablespoons of oil over medium heat.
Stirring continuously, add the laksa paste and fry for 5 to 7 minutes, or until fragrant and the oil starts to separate.
Add the chicken stock and coconut milk. Mix thoroughly to incorporate.
After bringing the mixture to a gentle boil, lower the heat and simmer it for ten minutes.
To taste, add soy sauce, sugar, and salt.
Step 3: Add the Proteins
Add the shredded chicken and simmer for 5 minutes.
Add the prawns and fish cakes (if using), and cook for another 3–4 minutes or until the prawns are pink and cooked through.
If using tofu instead of chicken, add the fried tofu cubes at this stage and simmer briefly.
Vegetarian option:
Omit chicken, prawns, and fish cakes, and load up with tofu, mushrooms, and more veggies.
Step 4: Get the noodles and garnishes ready.
As the soup simmers, prepare your noodles as directed on the package. To prevent them from continuing to cook, drain and rinse with cold water.
After 30 seconds of blanching in hot water, set the bean sprouts aside.
Prepare the lime wedges and any other garnishes, chop the herbs, and slice the boiled eggs.
Step 5: Put the Bowls Together
Divide the noodles among 4 bowls.
Over the noodles, ladle the hot soup and garnishes.
Add a liberal amount of bean sprouts, fried shallots, egg halves, cilantro, mint, chile slices, and lime juice as garnish.
Advice and Modifications:
Laksa Paste Shortcut: Store-bought laksa paste can be used if you're pressed for time. Just make sure it's of high quality and modify the quantity to suit your preferred level of heat.
Option for Noodles:
Although laksa is usually served with rice vermicelli, you can also use egg noodles or thick rice noodles, also known as laksa noodles.
Make It Spicy:
If you prefer your laksa with additional spiciness, add extra fresh chilies or chili oil.
Make It Creamier:
To have a creamier texture, change the amount of coconut milk used. For a thicker soup, you can increase the volume to 600 ml.
Low-Carb Option: Use shirataki or zucchini noodles in instead of pasta.
Concluding remarks:
Laksa is an experience rather than merely a food. Every taste is unforgettable because of the richness of the coconut, the warmth of the broth, and the citrus and herb burst. This Laksa Noodle Soup is sure to please, whether you're presenting it to guests or enjoying it on a cold night.
So get your ingredients together, make your spice paste, and get ready for a bowl of comfort food that will make your soul sing.
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