Laksa is a Malaysian dish featuring rice noodles in a creamy coconut curry broth with fragrant spices. Topped with shrimp, chicken, and bean sprouts, it offers a perfect blend of spicy, tangy, and savory flavors.
Laksa
Savor the rich and aromatic flavors of our Laksa. This Malaysian classic combines silky rice noodles with a creamy coconut curry broth, infused with fragrant spices and herbs. Topped with succulent shrimp, tender chicken, and fresh bean sprouts, each spoonful delivers a harmonious blend of spicy, tangy, and savory notes. Perfect for those seeking a comforting yet exotic culinary experience.
Ingredients
For the Laksa Paste:
- 6 dried red chilies soaked in hot water until soft
- 4 fresh red chilies
- 6 shallots peeled
- 3 cloves garlic peeled
- 2 Â stalks lemongrass white part only, finely chopped
- 1 inch piece galangal or ginger peeled and chopped
- 2 tbsp belacan
- 1 tbsp  ground turmeric
- 2 tbsp oil
For the Soup
- 2 tbsp oil
- 1 liter chicken stock or water
- 400 ml coconut milk
- 200 g shrimp peeled and deveined
- 200 g chicken breast cooked and shredded
- 1 package ice vermicelli noodles (about 400 grams) soaked in hot water until soft and drained
- 2 hard-boiled eggs halved
- 100 g bean sprouts
- 1 block tofu puffs cut into bite-sized pieces
- 4-5 sprigs fresh mint or laksa leaves (Vietnamese coriander), chopped
For Garnish:
- Â Lime wedges
- Â Fresh cilantro
- Fried shallots
- Sambal chili paste (optional)
Instructions
Prepare the Laksa Paste:
- – Blend the soaked dried chilies, fresh red chilies, shallots, garlic, lemongrass, galangal, belacan, ground turmeric, and oil in a food processor until it forms a smooth paste. Add a bit of water if necessary to help blend.
- Cooking the Laksa Soup:
- – Heat 2 tablespoons of oil in a large pot over medium heat. Add the laksa paste and cook, stirring continuously, for about 5-7 minutes or until fragrant and the oil separates from the paste.
- – Add the chicken stock and bring to a boil. Reduce the heat and let it simmer for 10 minutes.
- – Stir in the coconut milk and bring it back to a gentle simmer.
Add the Protein and Tofu:
- – Add the shrimp to the soup and cook until they turn pink and are cooked through, about 3-4 minutes.
- – Add the shredded chicken and tofu puffs, stirring to combine. Let it simmer for another 2-3 minutes.
Prepare the Noodles:
- – While the soup is simmering, divide the soaked and drained rice vermicelli noodles into serving bowls.
Assemble the Laksa:
- – Pour the hot laksa soup over the noodles in each bowl.
- – Top each bowl with bean sprouts, halved hard-boiled eggs, and fresh mint or laksa leaves.
Garnish and Serve:
- – Garnish with lime wedges, fresh cilantro, and fried shallots.
- – Serve immediately with sambal chili paste on the side for extra heat if desired.
