malaysian laksa

Laksa is a spicy noodle soup popular in the Peranakan cuisine of Southeast Asia. Laksa consists of thick wheat noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup based on either rich and spicy curry coconut milk.

Ingredients Of Malaysian laksa

CHICKEN STOCK

  • 2 cups chicken stock / broth
  • 1 cup water
  • 3 chicken drumsticks

LAKSA BROTH

  • 1 1/2 tbsp oil
  • 2 garlic cloves , minced
  • 2 cm / 4/5″ piece of ginger
  • 1 lemongrass , white part grated
  • 2 birds eye chillis , finely chopped 
  • 1/2 cup laksa paste
  • 400 g coconut milk
  • 2 tsp fish sauce

NOODLES + TOPPINGS

  • 50g vermicelli noodles , dried
  • 100g hokkien noodles
  • 80g bean sprouts
  • 80g tofu puffs

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 chilli sauce
  • 1 tbsp chilli paste from jar
  • 1 tbsp vegetable oil

GARNISHES

  • Fresh coriander 
  • Lime wedges
  • Crispy fried shallots
  • Finely sliced red chilli

ALSO READ: Patatas Bravas

Instructions Of Malaysian laksa

CHICKEN STOCK

  • 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.

LAKSA BROTH

  • 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. Place lid on and simmer on for 10 minutes.
  • Adjust to taste using lime juice (for sour) and fish sauce. Add tofu puffs. Leave on turned off stove with lid on for 5 minutes.

ASSEMBLE LAKSA

  • 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 Laksa Chilli Sauce on the side.

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