Laksa (Malaysia)
Laksa is a spicy, aromatic noodle soup with origins rooted in Southeast Asia, particularly in Malaysia, Singapore, and Indonesia. This dish is a tantalizing blend of creamy coconut milk, fragrant spices, and a hint of heat, paired with tender noodles, seafood, and tofu.
There are many variations of Laksa, including the popular Curry Laksa and Asam Laksa, each with its unique flavor profile. Perfect for lovers of bold, spicy food, Laksa is a hearty and satisfying meal that brings the taste of Southeast Asia to your table.
Ingredients
For the Laksa Paste:
4–5 dried red chilies, soaked in warm water
3 fresh red chilies, chopped
4 garlic cloves, minced
2 shallots, chopped
1-inch piece of ginger or galangal, grated
2 lemongrass stalks, white part only, chopped
2 tsp ground turmeric
1 tsp shrimp paste (optional)
2 tbsp vegetable oil
For the Soup:
2 tbsp vegetable oil
1 can (400ml) coconut milk
4 cups chicken or vegetable stock
1 tbsp fish sauce (or soy sauce for a vegetarian version)
2 tsp sugar
1 lime, juiced
200g rice noodles, soaked or cooked per package instructions
Toppings:
200g shrimp, peeled and deveined
200g cooked chicken, shredded
4–6 tofu puffs, halved
1 cup bean sprouts
2 boiled eggs, halved
Fresh cilantro or coriander leaves, chopped
Lime wedges, for serving
How to Make Laksa
Step 1: Prepare the Laksa Paste
Drain the soaked dried chilies and combine them with fresh chilies, garlic, shallots, ginger, lemongrass, turmeric, and shrimp paste (if using) in a blender or food processor.
Add 2 tablespoons of vegetable oil and blend until a smooth paste forms. Add a splash of water if needed to aid blending.
Step 2: Cook the Paste
Heat 2 tablespoons of vegetable oil in a large pot over medium heat.
Add the Laksa paste and sauté for 3–5 minutes until fragrant, stirring frequently to avoid burning.
Step 3: Build the Soup Base
Pour in the coconut milk and chicken or vegetable stock, stirring well to combine.
Bring the mixture to a gentle simmer and add fish sauce (or soy sauce), sugar, and lime juice. Taste and adjust seasoning as needed.
Step 4: Cook the Noodles
Prepare the rice noodles according to package instructions.
Drain and set aside.
Step 5: Add the Toppings
Add the shrimp to the simmering soup and cook for 3–4 minutes until pink and cooked through.
Stir in the shredded chicken and tofu puffs, allowing them to heat through.
Step 6: Assemble the Laksa
Divide the cooked rice noodles into serving bowls.
Ladle the hot Laksa soup over the noodles, ensuring an even distribution of shrimp, chicken, and tofu.
Top each bowl with bean sprouts, halved boiled eggs, and a sprinkle of fresh cilantro.
Step 7: Serve
Serve the Laksa hot with lime wedges on the side for an extra burst of tanginess.
Chef’s Notes
Customizations: Substitute shrimp and chicken with mushrooms or fried tofu for a vegetarian option.
Heat Level: Adjust the number of chilies in the paste to suit your spice tolerance.
Noodles: Rice vermicelli is traditional, but egg noodles or wheat noodles can also be used.
Storage: Store leftover soup base separately from the noodles to prevent them from becoming soggy.
Fresh Herbs: Garnish with Thai basil or mint for added freshness.
Nutrition Information (Per Serving)
Calories: 450
Protein: 25g
Carbohydrates: 40g
Fat: 20g
Fiber: 3g
Sodium: 950mg
Vitamin C: 15% of the Daily Value
(Note: Nutritional values are approximate and will vary based on portion size and specific ingredients used.)
Indulge in the bold, vibrant flavors of Laksa, a Southeast Asian delight that’s as comforting as it is delicious. Whether you’re cooking for family or hosting a dinner party, this dish is sure to impress!