Laksa | FoodieAtlas

Ingredients

For the Laksa Paste:
4 dried red chilies, soaked in hot water and drained
2-3 fresh red chilies (adjust to taste)
1 stalk lemongrass, chopped
3 cloves garlic
1 thumb-sized piece of ginger, peeled
1 teaspoon turmeric powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon shrimp paste (belacan), optional
For the Laksa Soup:
400 ml coconut milk
4 cups chicken or vegetable broth
1-2 tablespoons fish sauce, to taste
1-2 tablespoons sugar, to taste
200 grams rice noodles (or laksa noodles)
200 grams cooked chicken breast, shredded
150 grams bean sprouts
2 boiled eggs, halved
Fresh cilantro, chopped
Fresh mint, chopped
Lime wedges, for serving
For Garnish:
Sliced red chilies
Sliced green onions
Fried shallots (optional)

Instructions

Make the Laksa Paste

In a food processor or blender, combine dried red chilies, fresh red chilies, lemongrass, garlic, ginger, turmeric powder, ground coriander, ground cumin, and shrimp paste (if using). Blend until smooth. You may need to add a little water to help blend.

Prepare the Laksa Soup

Heat a large pot over medium heat and add the laksa paste. Saut√© for about 2-3 minutes, or until fragrant and the oil starts to separate from the paste.

Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat and simmer for about 5 minutes.

Stir in the coconut milk, fish sauce, and sugar. Adjust seasoning to taste. Simmer for another 5 minutes.

Cook the Noodles

Cook the rice noodles according to the package instructions. Drain and set aside.

Assemble the Laksa

Divide the cooked noodles among serving bowls.

Ladle the hot laksa soup over the noodles.

Top each bowl with shredded chicken, bean sprouts, and halved boiled eggs.

Garnish and Serve

Garnish with sliced red chilies, sliced green onions, fresh cilantro, fresh mint, and fried shallots (if using).