Laksa | FoodieAtlas

Ingredients

For the Laksa Paste:
4 dried red chilies, soaked in hot water until soft
4 fresh red chilies, chopped
4 cloves garlic
2-inch piece of ginger, peeled and chopped
2-inch piece of galangal, peeled and chopped (or extra ginger if unavailable)
2 stalks lemongrass, white part only, chopped
6 shallots, peeled and chopped
1 tablespoon shrimp paste (belacan)
1 tablespoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cumin
For the Laksa Soup:
2 tablespoons vegetable oil
4 cups chicken broth or water
1 can (400 ml) coconut milk
1 lb (450 g) chicken breast or shrimp, sliced (optional)
1/2 lb (225 g) fish cakes or tofu puffs, sliced
1 lb (450 g) rice noodles, cooked according to package instructions
2 cups bean sprouts
4 hard-boiled eggs, halved
Fresh cilantro, chopped (for garnish)
Fresh lime wedges (for serving)
Sambal chili paste (for serving)

Instructions

Make the Laksa Paste

In a food processor or blender, combine the soaked dried chilies, fresh red chilies, garlic, ginger, galangal, lemongrass, shallots, shrimp paste, ground coriander, ground turmeric, and ground cumin.

Blend until you get a smooth paste. Add a little water if necessary to help with blending.

Cook the Laksa Paste

In a large pot, heat the vegetable oil over medium heat.

Add the laksa paste and cook, stirring frequently, until fragrant and the oil begins to separate from the paste, about 5-7 minutes.

Make the Laksa Soup

Add the chicken broth or water to the pot with the laksa paste. Bring to a boil, then reduce the heat to low and let it simmer for about 10 minutes.

Stir in the coconut milk and continue to simmer for another 5 minutes.

If using, add the sliced chicken or shrimp and cook until they are just done, about 3-5 minutes.

Add the fish cakes or tofu puffs and let them heat through.

Assemble the Laksa

Divide the cooked rice noodles and bean sprouts among serving bowls.

Ladle the hot laksa soup over the noodles and bean sprouts, ensuring each bowl gets a good amount of broth and toppings.

Top each bowl with halved hard-boiled eggs.

Garnish and Serve

Garnish with fresh chopped cilantro.