World Food and Wine
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Laksa

Laksa is a beloved dish in Malaysian cuisine, known for its rich, flavorful broth and vibrant ingredients.

Ingredients

6 chili pepper (dried red chili, soaked in water)
2 chili pepper (optinal, fresh red chili, sliced)
4 clv garlic (peeled and minced)
1 pce galangal (about 1 inch long)
1 pce ginger (about 1 inch long)
2 t shrimp paste
1 t turmeric (ground turmeric)
1 T coriander (toasted coriander seeds)
1 t cumin (toasted cumin seeds)
4 c broth (chicken or vegetable broth)
2 c coconut milk
1 T Thai fish sauce
1 T sugar (palm sugar, or brown sugar)
2 lf lime (optional, Makrut lime leaves)
1 lb chicken (boneless and skinless chicken breast)
1 c bean sprouts
1 c mushroom (sliced)
1 c bok choi (or baby spinach)
1 pk noodles (rice noodles, 8 oz pack)

Instructions

Preparing and cooking the laksa paste

Combine soaked dried chilies, fresh chilies, garlic, shallots, lemongrass, galangal, ginger, shrimp paste, ground turmeric, coriander seeds, and cumin seeds in a blender. Add the vegetable oil and blend until a smooth paste forms.

Heat a pan over medium heat and add the laksa paste. Cook for about 10 minutes, stirring frequently, until fragrant and the oil begins to separate from the paste.

Cooking the laksa broth

In a large pot, bring the chicken or vegetable broth to a boil. Add the cooked laksa paste and stir well. Pour in the coconut milk and mix until well combined.

Add fish sauce, palm sugar, makrut lime leaves (if using), and salt. Simmer for 15-20 minutes to allow the flavors to meld together.

Preparing the protein and vegetables

For chicken, poach in the broth until fully cooked, then shred or slice.

Blanch the bean sprouts and spinach/bok choy in boiling water for 1-2 minutes. Sauté the mushrooms until tender.

Preparing the noodles

Cook the rice noodles or vermicelli according to package instructions. Drain and rinse with cold water to prevent sticking.

Assembling the laksa bowl

Divide the cooked noodles among serving bowls. Top with your choice of protein and prepared vegetables.Pour the hot Laksa broth over the noodles and toppings.

Garnish with the fres red chili and serve warm.

Total time
1 hour, 15 minutes
Cooking time
45
Preparation time
30
Yield
4 servings

Notes

Garnish and condiment with fresh cilantro leaves, lime wedges, fried shallots, soft boiled eggs or sambal oelek.

Pair your laksa with a refreshing beverage like iced lemongrass tea or a cold beer.

If too plain, add a little more fish sauce or season with salt to taste.

Variations

Substitute chicken breast for the same amount of shrimp, already peeled and deveined, or tofu.

To cook shrimp, add directly to the simmering broth and cook until pink and opaque. To cook tofu, , fry until golden brown and set aside.

Source

Malaysian cuisine

soups, vegetables, protein
moderate, light meal, main meal
Malaysian food recipes
Food in Asia