Laksa Noodle Soup

Laksa Noodle Soup

Laksa Noodle Soup
Laksa Noodle Soup

You must try Laksa at least once in your life. It’s one of the epic spicy coconut noodle soups in Malaysia.

Serves: 2

Time: 55 mins.

Ingredients:

For Chili Paste:

1½ teaspoon Laksa paste

1 tablespoon vegetable oil

½ garlic clove, minced

1 tablespoon chili paste

½ teaspoon sugar

1 tablespoon Sriracha sauce

1½ teaspoon soy sauce

For Chicken stock:

3 medium or 2 large chicken drumsticks

1 cup water

2 cups chicken broth or stock

For Laksa broth:

2 birds eye chilies, finely chopped

1 lemongrass, only white part, grated, reserving the stalk

⅘” piece of ginger, finely grated

2 garlic cloves, minced

14-ounce can coconut milk

½ cup laksa paste

1½ tablespoon oil

1 – 2 teaspoons fish sauce

For Noodles and toppings:

ounces bean sprouts

ounces hokkien noodles

2.5-ounce tofu puffs, cut in half

1.5 ounces vermicelli noodles, dried

For Garnishing:

Finely sliced red chili

Crispy fried shallots

Fresh cilantro / coriander

Lime wedges

Directions:

For Chili Paste:

  1.   Mix the entire chili paste ingredients together in a small-sized bowl; mix well and set aside for several minutes at room temperature.

For Chicken Stock:

  1.   In a suitable sized saucepan; put the entire chicken stock ingredients together.
  2.   Bring everything together to a simmer and then decrease the heat to medium high.
  3.   Cook until the liquid is decreased to approximately 2 cups and chicken flesh is falling off the bone, for 20 to 25 minutes.
  4.   Discard the skin, pull off flesh and place in the bowl; discarding the bone; set aside.

For Laksa broth:

  1.   Over medium low heat in a large saucepan; heat the oil.
  2.   Add your ginger and garlic; sauté for a few seconds and then add in the chilies and lemongrass. Cook for a minute more. Add in the laksa paste; give everything a good stir
  3.   Increase the heat to medium and cook for a minute or two, until fragrant, stirring constantly. Add coconut milk, chicken stock, 2 teaspoons chili paste and 1 teaspoon fish sauce.
  4.   Tie the lemongrass stalk into a knot and pop it in too. Cover your pot and let simmer for 8 to 10 minutes. Taste and adjust the seasonings to taste.
  5.   In the meantime, prepare the noodles as per the instructions mentioned on the package.

For Assembling:

  1.   Add tofu puffs into the hot broth.
  2.   Evenly divide the noodles between two separate bowls.
  3.   Top the bowls with the chicken.
  4.   Transfer broth on top of the chicken and then top with the beansprouts.
  5.   Garnish each bowl with your favorite garnishing ingredients.
  6.   Serve with some chili paste on side and enjoy.

Originally posted 2021-05-08 22:27:29.