Laksa Noodle Soup
I am obsessed with Laksa, having travelled around South East Asia a few times, visiting a total of 8 countries in the region. Laksa is a spicy noodle soup from Malaysia, also found in other South East Asian counties including Singapore and Indonesia. It is almost a food religion in Malaysia, eaten for breakfast, lunch and dinner. The hotter then better:) There are many different types of laksa and I have experimented with many different recipes over a number of years. This particular one, is my easy go-to, favourite.
Laksa – the iconic Malaysian spicy coconut noodle soup! An incredibly rich, fragrant, complex flavoured broth loaded with all the essential classic Laksa toppings. This is an easy Laksa recipe because it’s made with a store bought Laksa paste which is spruced up to make a restaurant quality Laksa.
You can’t just dump laksa paste into coconut milk! :P
Anyway, here is goes!
This recipe serves a generous 2 portions.
2 cups (500 ml) chicken stock / broth
1 cup (250 ml) water
3 chicken drumsticks
1 1/2 tbsp oil
2 garlic cloves , minced
2 cm piece of ginger finely grated
1 lemongrass , white part grated
2 birds eye chillis , finely chopped
1/2 cup laksa paste
400 g can coconut milk
2 tsp fish sauce (sub soy)
200g Prawns (I like to use them whole because of the flavour, but your choice)
NOODLES + TOPPINGS
50g vermicelli noodles, dried
100g hokkien noodles
80g bean sprouts
80g tofu puffs , cut in half
LAKSA CHILLI SAUCE
1/2 tsp sugar, white
1 1/2 tsp soy sauce , light or all purpose
1/2 garlic clove , minced
1 1/2 tsp Laksa paste
1 tbsp Sriracha sauce , or other chilli sauce
1 tbsp chilli paste from jar , or more Sriracha
1 tbsp vegetable oil (any plain oil)
Fresh coriander / cilantro (recommended)
Lime wedges (recommended)
Crispy fried shallots , optional
Finely sliced red chilli , optional
Place Chicken Stock ingredients in a medium saucepan over high heat. Bring to simmer, then reduce to medium high. Cook for 25 minutes or until chicken flesh is falling off the bone and liquid reduces by about 1/3. Discard skin, pull flesh off the bone and place in bowl, discard bone. Set broth aside.
LAKSA CHILLI SAUCE
Mix ingredients together in a small bowl. Set aside for 20 minutes.
Heat oil in a large saucepan or small pot over medium low heat. Add garlic and ginger, sauté for 20 seconds, then add lemongrass and chillis. Cook for 1 minute.Add laksa paste. Turn heat up to medium and cook for 2 minutes, stirring constantly, or until fragrant.Add chicken stock, coconut milk, fish sauce and 2 tsp of Laksa Chilli Sauce. Add Prawns and Place lid on, simmer on for 6 minutes, .Adjust to taste using lime juice (for sour) and fish sauce (for saltiness). Add tofu puffs. Leave on turned off stove with lid on for 5 minutes.
Divide noodles between 2 bowls. Top with shredded chicken. Pour broth over chicken. Top with beansprouts.
Sprinkle with Garnishes you choose to use.Serve with yummy Laksa Chilli Sauce on the side.
Enjoy a small taste of Malaysia !