Malaysian Laksa is a flavorful and aromatic noodle soup that combines the rich and spicy essence of Southeast Asian cuisine. This dish typically features a luscious coconut milk-based broth infused with a blend of spices, herbs, and aromatics, served over rice noodles and topped with a variety of garnishes such as shrimp, chicken, tofu, bean sprouts, and fresh herbs. It’s a comforting and hearty meal that brings together a symphony of tastes and textures.
Ingredients:
– 200g rice noodles
– 200g shrimp, peeled and deveined
– 200g chicken breast, sliced thinly
– 200g firm tofu, cubed
– 400ml coconut milk
– 1 liter chicken or vegetable broth
– 2 tablespoons vegetable oil
– 2 tablespoons laksa paste
– 1 lemongrass stalk, bruised
– 4 kaffir lime leaves
– 2 tablespoons fish sauce
– 1 tablespoon sugar
– 100g bean sprouts
– Fresh coriander leaves
– Fresh mint leaves
– Lime wedges
– Fried shallots (optional)
Laksa Paste Ingredients:
– 3 dried red chilies, soaked in hot water
– 3 fresh red chilies
– 2 cloves garlic
– 2 shallots
– 1-inch piece of ginger
– 1-inch piece of galangal
– 1 teaspoon ground turmeric
– 1 teaspoon shrimp paste
Appliances and Special Utensils Needed:
– Blender or food processor (for making the laksa paste)
– Large pot
– Medium saucepan
– Strainer
– Ladle
– Knife and cutting board
– Mortar and pestle (optional, for pounding the laksa paste ingredients)
– Mixing bowls
Recipe Steps:
- Prepare the Laksa Paste:
a. In a blender or food processor, combine the soaked dried chilies, fresh chilies, garlic, shallots, ginger, galangal, ground turmeric, and shrimp paste.
b. Blend until you achieve a smooth paste. If needed, add a bit of water to help blend the ingredients. - Cook the Noodles:
a. In a medium saucepan, bring water to a boil. Add the rice noodles and cook according to package instructions.
b. Once cooked, drain and set aside. - Prepare the Laksa Broth:
a. In a large pot, heat the vegetable oil over medium heat.
b. Add the laksa paste and sauté for 2-3 minutes until fragrant.
c. Add the bruised lemongrass stalk and kaffir lime leaves to the pot.
d. Pour in the coconut milk and chicken or vegetable broth, stirring to combine.
e. Bring to a simmer and let cook for 10 minutes. - Add Protein and Tofu:
a. Add the sliced chicken to the pot and cook for about 5 minutes, until it starts to turn opaque.
b. Add the shrimp and tofu cubes, and cook for an additional 3-4 minutes until the shrimp is pink and cooked through. - Season the Broth:
a. Stir in the fish sauce and sugar. Taste and adjust seasoning as necessary. - Assemble the Laksa:
a. Divide the cooked rice noodles evenly into serving bowls.
b. Ladle the hot laksa broth over the noodles, making sure to include chicken, shrimp, and tofu in each bowl.
c. Top with bean sprouts, fresh coriander leaves, fresh mint leaves, and fried shallots if using. -
Serve:
a. Serve the laksa hot with lime wedges on the side for squeezing over the top before eating.
Enjoy your aromatic and flavorful Malaysian Laksa!