Laksa Recipe

Chamil Jay

In wintertime, nothing warms the soul like a bowl of hot, spicy soup. Laksa is an ideal choice for a cozy meal, combining the richness of coconut milk with the bold flavors of Southeast Asian spices. This is my version of the classic dish, perfect for a comforting weeknight dinner. I don’t like the method of using store-bought laksa paste. Therefore, everything is made from scratch in this recipe, but the recipe is straightforward and can be easily adapted to your taste preferences. Whether you like it mild or extra spicy, this laksa will hit the spot.

Ingredients

Ingredients

For the Laksa Paste:

  • 4 dried red chilies, soaked in hot water until softened
  • 2 fresh red chilies, seeded
  • 1 shallot
  • 2 cloves garlic
  • 1 coin-sized piece of fresh ginger
  • 1 coin-sized piece of fresh galangal
  • 1 stalk lemongrass, white part only
  • 1 tsp ground turmeric
  • 3 tbsp of dried shrimp

For the Laksa Soup:

  • Laksa paste (from above)
  • 1 tbsp of toasted shrimp paste (optional)
  • 2 tbsp vegetable oil
  • 250 ml coconut milk
  • 3 cups chicken stock
  • 5 to 6 large prawns, deveined but with shells on (optional)
  • 200 g chicken breast, cooked and thinly sliced
  • 200 g rice noodles
  • 1 cup bean sprouts
  • 1 cup tofu (pan-fried until golden) or tofu puffs
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
  • 1 lime, cut into wedges
  • Fresh cilantro and sliced spring onions, to garnish
  • 4 fresh kaffir lime leaves (optional)
  • 2 hard-boiled eggs

Instructions

  1. To make the laksa paste, combine all the paste ingredients in a food processor and blend until smooth. You may need to add a little water from soaking the dried chilies to help it blend. Set aside.
  2. Heat the oil in a large pot over medium heat. Add the laksa paste and cook, stirring frequently, for about 2 to 3 minutes until fragrant. Be careful not to burn the paste.
  3. Add the shrimp paste, if using, and cook for another minute.
  4. Pour in the coconut milk and chicken stock. Stir well and bring to a gentle simmer.
  5. Add the fish sauce and brown sugar. Taste and adjust the seasoning if needed.
  6. Add the shrimp and cook for another 3 minutes, or until fully cooked.
  7. Add the cooked chicken, fried tofu, and kaffir lime leaves, then cook for another minute.
  8. Cook the rice noodles according to the package instructions in a separate pot, then drain.
  9. Divide the noodles between bowls. Place the hard-boiled eggs on top. Ladle the hot laksa broth and chicken over the noodles.
  10. Garnish with cilantro and sliced spring onions.
  11. Serve with lime wedges, fried shallots, and sambal chili paste, and enjoy.

Laksa

Tips

  • For a seafood version, replace the chicken with prawns and fish balls. I also like adding fish, such as flakes or even salmon.
  • If the broth is too thick, add a splash of hot water or extra stock. It should be soup-like, not as thick as a curry.
  • You should get enough saltiness from dried shrimp, toasted shrimp paste, and the fish sauce. Adjust the seasoning to your taste if needed.