Laksa

4/1/2025

Prep Time: 30 minutes | Cook Time: 1 hour

Description

Laksa, a comforting, fragrant, and exotic noodle soup hailing from Southeast Asia – specifically, Malaysia. This recipe calls upon traditional methods to deliver an authentic coconut milk and curry-based broth teeming with seafood and served over rice noodles. The interplay of spicy, sweet, sour, and savory elements makes Laksa a testament to the complex flavor profiles signature to Southeast Asian cuisine.

Ingredients

200g dried rice noodles
500g mixed seafood (like prawns, mussels, and fish)
250g chicken breast, thinly sliced
2 cans of coconut milk (800ml)
1 litre chicken stock
2 tablespoons vegetable oil
Salt to taste

For the Laksa Paste:

3 shallots, peeled
2 cloves garlic, peeled
1 thumb-sized piece of fresh ginger, peeled
2 lemongrass stalks, white part only
2 red chillies
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon shrimp paste

Garnish:

4 Hard-boiled eggs, halved
200g bean sprouts
Fresh coriander leaves
Lime wedges

Optional Ingredients

100g Tofu Puffs: These add an extra layer of texture and absorb the flavors of the soup remarkably well.
2 tablespoons fish sauce: This deepens the seafood flavor profile and adds umami.
Dried shrimp: Known to intensify the overall depth of seafood flavor.

Estimated Time

Prep Time: 30 minutes
Cook Time: 1 hour

Instructions

Begin by preparing the Laksa paste. Combine the shallots, garlic, ginger, lemongrass, chillies, coriander, turmeric, and shrimp paste in a food processor and blend into a smooth paste. If needed, add a little water to help facilitate the process.
Heat the vegetable oil in a large pot over medium heat. Add the Laksa paste and sauté until fragrant.
Pour in the chicken stock and bring it to a boil. Lower the heat and add the chicken slices. Let it simmer until the chicken is fully cooked.
Add the coconut milk to the pot. Stir well and bring it back to a simmer.
Add the mixed seafood and cook until done, approximately 3-4 minutes.
Salt the broth to taste.
In a separate pot, cook the rice noodles as per package instructions, then drain.
Arrange the cooked noodles in individual serving bowls. Pour over the soup, ensuring each bowl gets a good mix of seafood, chicken, and broth.
Top each bowl with a halved hard-boiled egg, bean sprouts, fresh coriander, and a squeeze of lime just before serving.

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