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Laksa Noodle Soup
Course: Soups4
servings30
minutes40
minutesIngredients
- Chicken Stock:
2 cups 2 chicken stock or broth
1 cup 1 water
3 lbs 3 chicken legs and/or thighs
- Laska Broth:
1 1/2 tbsp 1 1/2 oil
2 cloves 2 minced garlic
1 inch piece 1 ginger, finely grated
1 stalk 1 lemongrass, (peeled; only white part grated)
2 2 bird eye chilies, finely chopped
1/2 cup 1/2 laksa paste
1 (14 oz) can 1 coconut milk (full fat)
2 tsp 2 fish sauce
- Noodles & Toppings:
1 1/2 oz 1 1/2 vermicelli noodles, dried
3 1/2 oz 3 1/2 hokkien noodles
2 1/2 oz 2 1/2 bean sprouts
2 1/2 oz 2 1/2 tofu puffs, cut in half
- Laksa Chili Sauce:
1/2 tsp 1/2 sugar
1 1/2 tsp 1 1/2 soy sauce, light or all-purpose
1/2 clove 1/2 garlic, minced
1 1/2 tsp 1 1/2 Laksa paste
1 tbsp 1 Sriracha sauce
1 tbsp 1 chili paste from jar
1 tbsp 1 vegetable oil
- Garnishes:
fresh coriander
fresh cilantro
lime wedges
crispy fried shallots
finely sliced red chilies
Directions
- Chicken Stock:
- Place Chicken Stock ingredients in a medium saucepan over high heat. Bring to simmer, then reduce to medium high.
- Cook for 25 minutes or until chicken flesh is falling off the bone and liquid reduces by about 1/3.
- Discard skin, pull flesh off the bone and place in bowl, discard bone. Set broth aside.
- Laksa Chili Sauce:
- Mix ingredients together in a small bowl. Set aside for 20 minutes.
- Laksa Broth:
- Heat oil in a large saucepan or small pot over medium low heat. Add garlic and ginger, sauté for 20 seconds, then add lemongrass and chilis. Cook for 1 minute.
- Add laksa paste. Turn heat up to medium and cook for 2 minutes, stirring constantly, or until fragrant.
- Add chicken stock, coconut milk, fish sauce and 2 tsp of Laksa Chili Sauce. Place lid on and simmer on for 10 minutes.
- Adjust to taste using lime juice (for sour) and fish sauce (for saltiness). Add tofu puffs. Leave on turned off stove with lid on for 5 minutes.
- Assembly:
- Prepare noodles per packet directions.
- Divide noodles between 2 bowls. Top with shredded chicken.
- Pour broth over chicken. Top with beansprouts. Sprinkle with Garnishes you choose to use. Serve with Laksa Chili Sauce on the side.
Notes
- Laksa Paste -My preferred Laksa Paste is called Por Kwan which is available at most Asian stores. The amount of laksa paste required will depend on the brand you use – some have more intense flavors than others. Start with 1/2 cup for sautéing, then after you add the coconut milk, have a taste test and if you want a stronger flavor, add more laksa paste to taste. Also add fish sauce for saltiness.
- Noodles – The “best” serious Laksa joints serve laksa with both vermicelli and hokkien noodles. However, most laksa places only use vermicelli. So Hokkien is optional – add more vermicelli.
- Tofu puffs are essential for a true laksa experience! They are deep fried tofu that are “sponge-like”. They soak up the broth so when you bite into them, the broth squirts out in your mouth. They are sold at Asian stores in the fridge section with the noodles. They don’t need cooking, they just need to be plonked in the soup to heat up as they soak up the broth. If you really can’t find it, the laksa will still be gorgeous. Tofu puffs are more about the laksa experience rather than flavor.
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