Laksa Recipe
Laksa is a flavorful and aromatic noodle soup that is deeply rooted in the culinary traditions of Malaysia and Singapore. This recipe combines the richness of coconut milk, the tanginess of tamarind, and the heat from chili paste, creating a harmonious balance of flavors that leave a lasting impression. Whether you're a fan of spicy food or just love exploring Asian cuisine, this Laksa recipe is the perfect dish to spice up your meal plan. Serve it with a mix of seafood, chicken, and fresh herbs, and you’ll have an unforgettable bowl of comfort food.
Equipment
- Large pot
- Noodle strainer
- knife
- Blender
Ingredients
- 400 ml coconut milk
- 300 g rice noodles
- 200 g shrimp (peeled and deveined)
- 200 g chicken breast (sliced)
- 3 tbsp Laksa paste
- 2 cups chicken broth
- 1 lemongrass stalk (smashed)
- 1 inch galangal (sliced)
- 1 lime
- 2 boiled eggs (halved)
- 1 cup bean sprouts
- Fresh cilantro for garnish
- 1 tbsp sambal (optional)
- Fish sauce to taste
Instructions
- Heat oil in a large pot, add the Laksa paste, and sauté until fragrant.
- Add chicken broth, coconut milk, lemongrass, and galangal. Bring to a boil.
- Add chicken and shrimp to the broth and cook until done, about 5-7 minutes.
- In a separate pot, cook the rice noodles according to the package instructions. Drain and set aside.
- Divide the cooked noodles into bowls, pour the Laksa broth over them.
- Top with boiled eggs, bean sprouts, and cilantro.
- Add a squeeze of lime and sambal for extra heat.
- Serve hot and enjoy!
Notes
- You can substitute tofu for a vegetarian version.
- For extra flavor, you can add fish sauce or soy sauce.
