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5.0 from 3 votes

Laksa

Laksa is a popular spicy noodle dish in Southeast Asian Peranakan cuisine made with wheat noodles and/or rice vermicelli, chicken, shrimp or fish, served in a coconut milk soup, in Indonesia, Malaysia, Singapore, and southern Thailand.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 6 people
Course: Main Course , Soup
Cuisine: Indonesian , Malaysian , Singaporean

Ingredients

  • 8 cups water
  • 1 lb raw shrimp peeled and deveined (reserve the heads)
  • 1 boneless chicken breast skinless
  • ½ cup vegetable oil
  • 2 cups coconut cream
  • 6 oz. diced or fried tofu balls cut in half
  • 2 stalks curry herb
  • 16 oz. fresh Hokkien egg noodles
  • 6 oz. dried rice vermicelli soaked in lukewarm water for 10 minutes then drained
  • 6 oz. bean sprouts
  • salt
For the Laksa paste
  • 1 (2-inch / 5 cm) piece galangal , peeled and chopped
  • 1 (2-inch / 5 cm) piece fresh turmeric , peeled and chopped
  • ½ lb shallots , peeled
  • 10 cloves garlic , chopped
  • 20 dry red hot peppers , seeded and soaked in hot water for 30 minutes
  • 6 large fresh red hot peppers , seeded and chopped
  • 10 candlenuts
  • 2 oz. dried shrimp , soaked in hot water for 10 minutes, then drained
  • 2 tablespoons belacan (dried shrimp paste), roasted
  • 2 stems lemongrass , chopped
Equipment
  • Pestle and mortar

Instructions

Laksa paste
    Cup of Yum
  1. Using a pestle and mortar, combine all the ingredients for the laksa paste and reduce them to a fine paste.
Laksa
  1. Pour a large amount of water into a large pot and bring it to a boil, then lower the heat and add the chicken.
  2. Simmer for 25 minutes.
  3. Remove the chicken from the broth and reserve the broth.
  4. Let cool then shred the chicken into small pieces. Set aside.
  5. Heat the oil in a large wok over medium heat and fry the reserved shrimp heads for one minute, remove them using a fine skimmer then add the laksa paste and fry for another 15 minutes at low to medium heat, stirring regularly.
  6. The paste should be dark brown with a layer of red oil separating from the spices.
  7. Pour the entire content of the wok into the pot of chicken broth and bring to a boil.
  8. Pour in the coconut cream, salt, add the curry leaves and the fried tofu, then lower the heat and simmer over very low heat until ready to serve.
  9. Fill another large pot with water and bring it to a boil.
  10. For each serving dish, place a small handful of Hokkien noodles and rice vermicelli, as well as a few shrimp in a metal colander or sieve and soak the colander in simmering water for 1 minute.
  11. Drain and shake off excess water, then transfer to a large bowl.
  12. Top the noodle bowl with the bean sprouts and chicken, then pour the hot laksa broth with a few tofu pieces on top.