Laksa is a spicy noodle soup with coconut milk used in the soup base. It is one of street vendor food commonly found in Malaysia whether for breakfast, lunch or dinner. There are 2 types of laksa in Malaysia: Assam laksa uses tamarind juice. It is more common in Northern Malaysia. The one I’m making is laksa lemak, which uses coconut milk in the soup base and is more common in Southern Malaysia.
I forgot to take pictures again this time! 😦 I will try to remember to take some photos next time when I cook laksa. With all that extra laksa paste in my freezer, next laksa meal should be a breeze.
5/22/09 update: Doesn’t take me long to be back again with laksa does it? I did remember to take a pic this time… hehe 🙂
Laksa Noodle Soup Recipe (serve 4-6 people)
1/2 cup laksa paste (recipe below)
4 stalks of curry leaves– remove the stems
1 littre chicken broth
1 littre thick coconut milk
cooked noodles (yellow noodles or rice noodles)
bean sprouts– blanched and drained
fish balls– cut in half and boiled for few minutes, drained
tofu puffs– cut in half and boiled for few minutes, drained
cooked chicken breast– shredded
egg omelet– cook it like you would with crepe, cool and cut into strips
- Heat up the pot with some oil and stir fry laksa paste with curry leaves until fragrant and curry leaves soak up the oil and turn dark green.
- Add in chicken broth, coconut milk and bring to a boil. Add salt to taste. (I like my laksa more spicy and slightly thicker broth, so I added in 2 tbsp of sambal chili, and half pack of coconut powder– use the laksa soup in the pot to dissolve the powder). The laksa soup base is ready for use.
- Fill another pot with water and bring to a boil. Cook noodles, bean sprouts, shrimps and fish balls separately.
- To serve, put some noodles in a bowl and arrange all ingredients on the top, pour some laksa soup over it and serve hot.
Laksa Paste Recipe (this recipe made 5 servings– 1 serving is for laksa soup for 4-6 people. You can freeze the extras for future use):
3 stalks of lemon grass– use only the white part
1/2 inch galangal
6 buah keras or candlenuts
2 tbsp dried shrimp– soaked
2 tbsp ground coriander seeds
20 fresh red thai peppers
2 tsp balancan– roasted balancan preferred
3 tbsp sambal chili– for the color and extra kick
- Blend all ingredients in a blender with water until fine ( I use blender instead of food processor for more fine texture). Add more water if necessary to make blending easy.
- Heat up a wok and add 1/2 cup of oil, stir fry the mixture until water evaporate on medium high heat. Then continue to cook on medium heat until it gets thick like a paste consistency. Stir constantly to prevent burn. By now the aroma should come out and the paste is darker in color. Add salt to taste. . Dish out to cool.