Laksa
User Reviews
5
Laksa
Description
This Laksa recipe starts with baking seasoned chicken thighs until cooked and tender. Meanwhile, a broth is developed by sautéing minced garlic, ginger, lemongrass, and Thai chilies in vegetable oil, then frying laksa paste and brown sugar to meld the flavors. Chicken stock and coconut milk are added to form a creamy, spicy base. Soy puffs simmer briefly in the broth to absorb flavor. Meanwhile, the noodles are rinsed or cooked per package instructions and divided among bowls.
Shredded baked chicken and cooked shrimp are layered over noodles, which are then dressed with the hot broth, fresh mung bean sprouts, sliced shallots, and cilantro. Lime juice is squeezed over to brighten the rich broth. This combination yields a complex soup combining spicy heat, creamy coconut richness, and fresh herbal brightness. The dish serves four generous portions.
Serving Laksa involves assembling all components fresh with noodles at the bottom, proteins on top, and broth ladled over, finished with raw garnishes for textural contrast. The recipe encourages adjusting lime juice to personal taste and notes the recipe can be scaled to smaller servings if desired.
Ingredients
- 4 chicken thigh bone-in, skin-on
- 4 tablespoons vegetable oil (divided)
- 1 clove garlic (minced)
- 1 1/2 tablespoons ginger (minced)
- 1 talk lemongrass (tough woody parts removed, minced)
- 2 Thai chilies (minced)
- 1/2 cup laksa paste
- 1 tablespoon brown sugar
- 4 cups chicken stock
- 1 can coconut milk (13.5 ounces/400 ml)
- 1 tablespoon fish sauce (or to taste)
- 1 package soy puffs (halved)
- 4 portions noodles (Hokkien egg noodles, rice vermicelli, or fresh/dried wheat noodles)
- 1-3 lime for juicing, and additional lime wedges for serving
- 3 shallot thinly sliced, large
- 1/4 cup all-purpose flour
- 12 Shrimp large
- 2 cups mung bean sprouts (trimmed and cleaned)
- 1/2 cup cilantro fresh leaves
Instructions
- Preheat your oven to 400 degrees F. Season the chicken thighs with salt and pepper (we used white pepper, but you can also use black pepper), and place on a baking sheet lined with parchment paper. Bake in the oven for 40 minutes. Remove from the oven and set aside.
- While the chicken is cooking, heat 2 tablespoons vegetable oil in a large saucepan or medium pot over medium heat. Add the minced garlic and ginger and cook for 1 minute. Add the minced lemongrass and chilies, and cook for 3 minutes.
- Add the laksa paste and brown sugar. Fry for another 3 minutes, letting all the flavors meld together. Add the chicken stock, coconut milk, and fish sauce. Bring to a boil. Add the soy puffs, cover, and allow to simmer for 10 minutes.
- Meanwhile, rinse the noodles in warm water (for cooked hokkien noodles or rice vermicelli) or prepare according to package instructions (for fresh or dried wheat noodles). Distribute among four large noodle soup bowls.
- Shred the cooked chicken and skin and distribute among the bowls. Pour any juices from the roasting pan into the broth. (You can even use a little bit of warm water to scrape any lingering tasty bits off the parchment paper).
- Season the broth with lime juice and more fish sauce to taste, until your broth has reached your desired levels of saltiness/sourness. If you would rather not use fish sauce as your salting agent (it can be quite pungent to some palates), season with salt instead.
- Meanwhile, toss the thinly sliced shallots in flour until they’re lightly coated. In a cast iron pan, heat an additional 2 tablespoons oil. Fry the shallots until crispy and set aside.
- Season the shrimp with salt and pepper and sear them in the same oil you used to cook the shallots, just until they’re cooked through.
- To assemble the laksa, pour the broth over the noodles and chicken, and add a couple pieces of soy puff to each. Top with the cooked shrimp, bean sprouts, cilantro, and fried shallots. Serve with extra lime wedges, and enjoy!
Notes
- This recipe yields four large servings but can be divided into six smaller portions if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 979 kcal
% Daily Value*
| Calories | 979kcal | 49% |
| Carbohydrates | 86g | 29% |
| Protein | 53g | 106% |
| Fat | 59g | 91% |
| Saturated Fat | 35g | 175% |
| Cholesterol | 156mg | 52% |
| Sodium | 921mg | 38% |
| Potassium | 1103mg | 23% |
| Fiber | 7g | 28% |
| Sugar | 17g | 34% |
| Vitamin A | 437IU | 9% |
| Vitamin C | 48mg | 53% |
| Calcium | 115mg | 12% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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