laksa (Laksa Noodle Soup)

Ingredients:

For the laksa paste:

• 6-8 dried red chilies, soaked in hot water and deseeded
• 3 shallots, peeled
• 3 cloves of garlic
• 2 stalks of lemongrass, white part only, thinly sliced
• 1-inch piece of galangal or ginger peeled and sliced
• 1 tablespoon dried shrimp paste (belacan)
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon turmeric powder
• 1 tablespoon vegetable oil

For the laksa broth:

• 400 ml coconut milk
• 500 ml chicken or vegetable broth
• 2 kaffir lime leaves
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar or brown sugar
• Salt, to taste

For the toppings:

• 200 grams of rice vermicelli noodles, cooked according to package instructions
• 200 grams of cooked shrimp or chicken, thinly sliced
• 100 grams of tofu puffs or fried tofu, sliced
• Bean sprouts
• Hard-boiled eggs, halved
• Fresh cilantro or Thai basil leaves, for garnish
• Lime wedges, for serving
• Sambal chili paste, for serving (optional)

Instructions:

1.  In a food processor or blender, combine all the laksa paste ingredients and blend until you get a smooth paste. If needed, add a little water to help with the blending process.
2. In a large pot, heat the vegetable oil over medium heat. Add the laksa paste and cook for a few minutes until fragrant.
3. Pour in the coconut milk and chicken or vegetable broth. Stir well to combine.
4. Add the kaffir lime leaves, fish sauce, palm sugar, and salt. Simmer the broth for about 15-20 minutes, allowing the flavors to meld together.
5. While the broth is simmering, prepare the toppings by arranging the cooked rice vermicelli noodles, cooked shrimp or chicken, tofu puffs or fried tofu, bean sprouts, and hard-boiled eggs in individual bowls or plates.
6. Once the broth is ready, remove the kaffir lime leaves and adjust the seasoning according to your taste preferences.
7. To serve, ladle the hot laksa broth over the prepared toppings in each bowl.
8. Garnish with fresh cilantro or Thai basil leaves.
9. Serve the laksa hot with lime wedges and sambal chili paste on the side, allowing each person to customize their level of spiciness.

Tips

• you use fresh ingredients. Fresh herbs, spices, and aromatics like lemongrass, galangal, and kaffir lime leaves will enhance the flavor of the broth.
• Adjust the spice level according to your preference
• Cook the rice vermicelli noodles just until they are tender, but still have a slight bite.
• Try adding cooked seafood like fish, mussels, or squid, or include additional vegetables like sliced bell peppers or blanched broccoli for added texture and flavor.
• Add fresh garnishes like bean sprouts, cilantro, Thai basil leaves, and lime wedges just before serving.
• Laksa is best enjoyed immediately after cooking. Serve it piping hot to savor the flavors and textures of the dish.

FAQs

• Can Laksa be vegetarian or vegan?

Yes, it can be adapted to be vegetarian or vegan. Instead of using meat or seafood, you can substitute with tofu, tempeh, or vegetables as the protein source. Use vegetable broth instead of chicken broth, and ensure that the laksa paste and other ingredients are free from animal products.

• Can Laksa be made in advance?

The broth and paste can be prepared in advance and refrigerated for a day or two. However, it’s best to cook the noodles and assemble the laksa just before serving to maintain their texture and freshness.

• Can I freeze this?

It is not recommended to freeze, as the coconut milk may separate and the noodles can become soggy when thawed and reheated. It’s best to enjoy laksa fresh.

• Can I adjust the ingredients in Laksa to my liking?

Absolutely! It is a versatile dish, and you can adjust the ingredients to suit your taste preferences. Feel free to add or remove toppings, adjust the spiciness, or experiment with different flavors to make them your own.

Also, read:

• Chicken Momos Recipe (step by step)
• Paneer do pyaza recipe
• how to make paneer butter masala
• Palak Paneer Recipe
• Paneer Dum Biryani Recipe

follow us on Instagram, facebook, and youtube