Laksa Noodle Soup
User Reviews
5
Laksa Noodle Soup
Description
This Laksa Noodle Soup begins with preparing a chicken stock by simmering drumsticks until tender. The broth is then combined with a coconut milk-infused laksa broth made from sautéed garlic, grated ginger, lemongrass, bird's eye chilies, and laksa paste. Fish sauce and laksa chili sauce enrich the depth of flavor.
The soup incorporates rice vermicelli and optionally hokkien noodles, along with tofu puffs that act like sponges, absorbing the spicy, creamy broth. Garnishes such as coriander, lime wedges, fried shallots, and sliced red chili add freshness, citrus brightness, texture, and heat.
This dish serves as a warming yet spicy noodle soup with a layered blend of Malaysian spices and ingredients, making for a fulfilling lunch or dinner. Customizing heat level is possible by adjusting chili amounts. The recipe balances richness from coconut milk with the sharpness of herbs and acidity from lime.
The notes provide guidance on ingredient substitutions like lemongrass paste or alternate chili types, advice on preferred coconut milk fat content, and the importance of tofu puffs for an authentic texture contrast. It also includes tips on choosing laksa paste brands and the storage and preparation of components.
Ingredients
Chicken Stock
- 2 cups (500 ml) chicken stock or broth
- 1 cup (250 ml) water
- 3 chicken drumstick Note 1
Laksa Broth
- 1 1/2 tbsp neutral cooking oil generic cooking oil
- 2 garlic minced, cloves
- 2 cm / 4/5" ginger finely grated, piece
- 1 lemongrass , white part grated, (Note 2)
- 2 bird's eye chili finely chopped (Note 3
- 1/2 cup (175g) laksa paste (Note 4)
- 400g / 14 oz coconut milk Note 5, can
- 2 tsp fish sauce (sub soy)
Noodles + Toppings
- 50g / 1.5 oz vermicelli noodles , dried
- 100g / 3.5oz hokkien noodles (optional, Note 6)
- 80g / 2.5 oz bean sprout
- 80g / 2.5 oz tofu puffs , cut in half (Note 7)
Laksa Chilli Sauce (Note 8)
- 1/2 tsp sugar , white
- 1 1/2 tsp soy sauce , light or all purpose
- 1/2 garlic minced, clove
- 1 1/2 tsp laksa paste (Note 4)
- 1 tbsp Sriracha sauce , or other chilli sauce
- 1 tbsp chilli paste or more Sriracha, from jar
- 1 tbsp vegetable oil (any plain oil)
Garnishes
- Coriander recommended, also known as cilantro
- lime recommended, wedges
- shallots optional (Note 8, crispy fried
- red chilli optional, finely sliced
Instructions
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 Chilli 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 chillis. 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 Chilli 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.
Assemble Laksa
- 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 Chilli Sauce on the side.
Notes
- Use chicken drumsticks or bone-in thighs for broth richness and tender meat that mimics traditional laksa.
- Peel off outer lemongrass layers; use only the juicy white base for best flavor.
- Bird's eye chilies provide heat; deseeding them reduces spiciness without losing flavor.
- Select laksa paste carefully; Por Kwan is preferred, while supermarket brands vary in sweetness and intensity.
- Full-fat coconut milk delivers best texture; low-fat can be used but may alter richness.
- Including both vermicelli and optional hokkien noodles reflects traditional Sydney laksa; use vermicelli only if preferred.
- Tofu puffs absorb broth for a true laksa texture contrast but are optional.
- Make the laksa chili sauce ahead to add extra flavor and heat to the broth or serve on the side.
- Crispy fried shallots enhance garnish and texture where available.
- Nutritional notes: using light coconut milk reduces calorie and fat content significantly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 780 kcal
% Daily Value*
| Serving | 582g | |
| Calories | 780cal | 39% |
| Carbohydrates | 36.8g | 12% |
| Protein | 18.9g | 38% |
| Fat | 62.9g | 97% |
| Saturated Fat | 37.9g | 190% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 35mg | 12% |
| Sodium | 2374mg | 99% |
| Potassium | 775mg | 16% |
| Fiber | 4.5g | 18% |
| Sugar | 6.1g | 12% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 26.4mg | 29% |
| Calcium | 60mg | 6% |
| Iron | 6.3mg | 35% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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