Laksa

Name: Laksa
Cook time: 70 min
Total time: 70 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 300g Cooked Chicken Breast, shredded; 200g Bean Sprouts; 12 Dried Red Chilies, seeded and soaked; 4 Red Chilies, fresh; 8 Shallots; 6 cloves of Garlic; 3 stalks of Lemongrass, white parts only, sliced; 20g Galangal, sliced (2 cm); 10g Fresh Turmeric; 6 Candlenuts; 1 tbsp Belacan, toasted; 2 tsp Coriander Seeds; 1 tsp Cumin Seeds; 1 tsp Fennel Seeds; 2 tbsp Malaysian Curry Powder; 6 tbsp Neutral Oil; 1.5 l Chicken Stock; 600ml Coconut Milk; 4 leaves of Kaffir Lime Leaves, optional; 2 tsp Sugar; 2 tsp Salt, to taste; 600g Thick Rice Noodles, laksa noodles; 200g Rice Vermicelli; 12 Medium Shrimps, peeled and deveined; 12 Fried Tofu Puffs, halved; 200g Fish Cake, thinly sliced; 2 Egg (Hard-Boiled)s, halved; 1 bunch of Fresh Coriander (Cilantro), chopped; 2 Limes, cut into wedges; 1/2 cups Fried Shallots

Laksa is a rich, aromatic Southeast Asian noodle soup featuring a creamy coconut-curry broth infused with toasted spices, lemongrass and shrimp paste. This version balances heat, tang and umami with tender chicken and shrimp, springy rice noodles and bright garnishes for a satisfying, comforting bowl.

Laksa is a rich, aromatic Southeast Asian noodle soup featuring a creamy coconut-curry broth infused with toasted spices, lemongra... Show more

Traditional Malaysian Recipe

Health Grade

B · Healthy

Rating

4.5

Time

1 hr10 min

Price

6,34 €

Calories

1458 kcal

meal prep

high protein

low sugar

comfort food

Method

Soak the chilies

Trim the stems off the 12 Dried Red Chilies for the laksa paste and the 8 more for the sambal, shake out the seeds, then put them in separate bowls and cover them with hot water. Let them soften for 15 minutes, then drain them well and keep a little of the soaking liquid nearby in case the blender needs help.

Prep the toppings

If needed, shred the Cooked Chicken Breast; rinse and drain the Bean Sprouts; pat the Medium Shrimp dry; and make sure the Fried Tofu Puffs are halved and the Fish Cake is thinly sliced. Keep the halved Hard-Boiled Eggs, chopped Fresh Coriander, Lime wedges, and Fried Shallots nearby in little bowls so assembly is quick and tidy.

Blend the paste

Toast the Coriander Seeds, Cumin Seeds, Fennel Seeds, and Belacan in a dry pan for 1-2 minutes until fragrant, then tip them into a blender. Add the softened chilies from the laksa-paste bowl, Red Chilies, Shallots, Garlic, Lemongrass, Galangal, Fresh Turmeric, Candlenut, and Malaysian Curry Powder, then blend until you have a smooth, brick-red paste. Stop and scrape down the sides once or twice so the lemongrass and galangal disappear into the mixture.

Fry and simmer

Heat the Neutral Oil in a large pot over medium heat, then fry the paste, stirring often, until it smells deeply aromatic and the oil starts to separate, about 10 minutes. Pour in the Chicken Stock and Coconut Milk, add the lightly bruised Kaffir Lime Leaves if you're using them, and stir in the Sugar and Salt. Bring everything to a gentle simmer and cook for 15 minutes so the broth turns silky and the flavors meld.

Cook the noodles

Bring a separate pot of water to a boil and cook the Thick Rice Noodles for 4 minutes, then the Rice Vermicelli for 2 minutes, just until tender. Drain them well. Use the hot laksa broth to poach the shrimp for 2-3 minutes until pink and curled, then lift them out with a slotted spoon and set them aside. Add the tofu puffs and fish cake for the last 1 minute just to warm through.

Make the sambal

Blend the remaining softened chilies with the other fresh chilies, shallots, garlic, and Belacan into a coarse paste, adding a splash of water only if the blender needs it. Heat the remaining oil in a small pan, then fry the sambal with the sugar and salt until it turns thick, glossy, and a deeper red, about 8-10 minutes.

Assemble the laksa

Divide the noodles into bowls and top them with the bean sprouts, chicken, shrimp, tofu puffs, fish cake, and halved eggs. Ladle the hot broth over the top, then finish with the chopped fresh coriander, fried shallots, and lime wedges. Serve the sambal on the side so everyone can add as much heat as they like.