Asian Recipes
You can’t just dump laksa paste into coconut milk!!
My Japanese mother will disown me for saying this, but I am pretty sure that Laksa would be my Last Meal.
She will also be able to attest to my obsession with Laksa. Because approximately once a month, I trek wide and far as required to get my Laksa fix. I have been known to drive an hour to a place called Temasek in Parramatta which I think has one the best Laksas in Sydney
Let me put that another way. I drive a 2 hour round trip for a bowl of Laksa that takes 15 minutes to consume and I’m booted out of my seat the minute I finish slurping the soup. This place is in hot demand!
What is Laksa?
Laksa is a spicy noodle soup from Malaysia, also found in other South East Asian counties including Singapore and Indonesia.
Laksa as we know it here in Australia is made with a coconut broth that is spicy and fragrant. However, there are actually quite a few different types of Laksas and those who travel to Malaysia are often surprised to learn that the most popular Laksa has a much stronger curry flavour and is not made with a coconut broth.
So the coconut broth Laksa that is so wildly popular here in Australia is actually not widely available in Malaysia. Nevertheless – doesn’t it look ridiculously delicious??
If the jar instructions says to dump paste into coconut milk – ignore it. Follow my recipe!
Making a Laksa from scratch requires speciality ingredients such as dried shrimp, dried shrimp paste, candlenuts and galangal. I’ve only made it a handful of times. And it’s always a big occasion when I do – I make a big deal of it. “I made that from scratch”, I’ll say smugly, repeatedly.
How to make Laksa
Today, I’m sharing a Laksa recipe that starts with a store bought Laksa paste. If you’ve ever tried to make laksa at home using a store bought paste and just added that to coconut milk like it says to do on the jar, you’ve probably been sorely disappointed with the outcome.
That’s because like all curries (red curry, green curry), Laksa paste benefits greatly from some freshening up. Just a bit of garlic, ginger, lemongrass and chilli sautéed before adding the store bought paste will take this Laksa from meh to mind blowingly delicious!
Best Laksa paste
The best (Asian stores only) – Por Kwan Laksa Paste (A$2.80). At the time of writing, is still only sold at Asian grocery stores. It has more depth of flavour than other brands, the proper Malaysian “funk” that is so addictive about Laksa.
Avoid – Valcom, the other mainstream brand sold in supermarkets. Remains a no-go zone for me (way, WAY too sweet and westernised)
What’s in Laksa?
For me, the crowning glory of Laksa is the spicy coconut broth. I want it on tap. I could happily drink it every day for breakfast, lunch and dinner.''
Here’s what you need for the Laksa broth. What we’re doing here is making a semi-homemade chicken broth by cooking drumsticks (or other bone in, skin on chicken) in chicken broth/stock to inject extra flavour and richness.
And here’s what goes ON and IN Laksa. Just a note on a couple of things:
Noodles – The common noodles found in Laksa is vermicelli noodles (thin white noodles). However, “serious” laksa joints serve laksa with both vermicelli and Hokkien Noodles. Hokkien Noodles are optional – I only use it when making laksa for company.
Fried Tofu Puffs – these are fried tofu pieces. They’re spongey, don’t taste of much and they look weird, but they’re an essential part of the Laksa eating experience!
It’s not the end of the world if you can’t find them….but you’ll miss that glorious moment when you bite into a tofu puff and the laksa soup squirts into your mouth ***and her knees go weak at the thought….***
Crispy Fried Shallots – crunchy, salty, oily bits of fried shallots, a common garnish in dishes across South East Asia.
And lastly, but certainly not least is the Chilli Paste that is always served on the side (at good Laksa joints!) so you can add more flavour and heat into your Laksa.
The Chilli Paste is made with more than just chilli and I’ve never come across a recipe for it so I made my own up. This stuff is gold, and a little dab of this added into the coconut broth is one of my secrets.
Laksa Noodle Soup
Ingredients
CHICKEN STOCK
▢ 2 cups (500 ml) chicken stock / broth
▢ 1 cup (250 ml) water
▢ 3 chicken drumsticks (Note 1)
LAKSA BROTH
▢ 1 1/2 tbsp oil
▢ 2 garlic cloves , minced
▢ 2 cm / 4/5" piece of ginger , finely grated
▢ 1 lemongrass , white part grated, (Note 2)
▢ 2 birds eye chillis , finely chopped (Note 3)
▢ 1/2 cup (175g) laksa paste (Note 4)
▢ 400g / 14 oz can coconut milk (Note 5)
▢ 2 tsp fish sauce (sub soy)
NOODLES + TOPPINGS
▢ 50g / 1.5 oz vermicelli noodles , dried
▢ 100g / 3.5oz hokkien noodles (optional, Note 6)
▢ 80g / 2.5 oz bean sprouts
▢ 80g / 2.5 oz tofu puffs , cut in half (Note 7)
LAKSA CHILLI SAUCE (NOTE 8)
▢ 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 (Note 4)
▢ 1 tbsp Sriracha sauce , or other chilli sauce
▢ 1 tbsp chilli paste from jar , or more Sriracha
▢ 1 tbsp vegetable oil (any plain oil)
GARNISHES
▢ Fresh coriander / cilantro (recommended)
▢ Lime wedges (recommended)
▢ Crispy fried shallots , optional (Note 8)
▢ Finely sliced red chilli , optional
Instructions
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 (for saltiness). Add tofu puffs. Leave on turned off stove with lid on for 5 minutes.
ASSEMBLE LAKSA
Prepare noodles per packet directions.
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.
This recipe and image sources are referred in website: Recipetineats.com. Thanks so much!
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