Name: LAKSA (MALAYSIAN SOUP)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 1/2 cup 1/2 dried red chili peppers, seeded and soaked in hot water for 15 minutes; 2 tablespoons dried shrimp, soaked in hot water; 1 red chili pepper; 1 tablespoon shrimp paste; 8 shallots; 8 garlic cloves; 2 piece -inch of fresh ginger; 2 piece -inch of fresh galangal; 2 piece -inch of fresh turmeric; 2 lemongrass stems; 2 tablespoons coriander seeds; 6 macadamia nuts; 500 grams boneless thigh chicken; 250 grams prawns; 3 tablespoons peanut oil; 2 teaspoons salt; 2 teaspoons turmeric; 1 tablespoon fish sauce; 400 milliliters canned coconut milk; 250 grams fried tofu puffs; 500 grams fresh egg noodles; 200 grams dried rice vermicelli noodles; 150 grams bean sprouts; 2 hard-boiled eggs; Vietnamese mint leaves; Coriander leaves; Chili sambal; Lemon slices; Red chili peppers; 2 liters water

LAKSA (MALAYSIAN SOUP)

Dive into the rich and aromatic world of Laksa Soup, a beloved Southeast Asian delicacy that tantalizes the taste buds with its vibrant spices and creamy coconut base.Laksa Soup is a fragrant and spicy noodle soup that originates from the Peranakan culture of Southeast Asia, particularly popular in Malaysia and Singapore. This dish is a harmonious blend of fresh ingredients and robust flavors that create a comforting and satisfying meal. Laksa is as pleasing to the eyes as it is to the palate. The vibrant colors of the fresh herbs, bright red chilies, and golden prawns create a visually appealing dish. The contrast of textures—from the chewy noodles to the crunchy bean sprouts, makes each bite exciting. One of the beauties of Laksa is its balance of flavors. The rich and creamy broth is perfectly complemented by the freshness of herbs and the spiciness of sambal. Diners often adjust the level of spiciness to their liking, creating a personalized experience.

Cuisine: Malaysian

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Prep Time 20 mins Cook Time 45 mins Total Time 1 hr 5 mins

Instructions

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1- Prepare the Laksa Paste:

Combine all the laksa paste ingredients in a blender or food processor.
Blend until smooth and creamy.
Divide the paste in half. Refrigerate or freeze one half for later use.

2- Cook the Laksa Paste:

Heat peanut oil in a large pot over medium heat.
Add the remaining laksa paste and cook for 10-15 minutes, stirring frequently, until the oil separates from the paste.
Add water and bring to a simmer.

3- Cook the Chicken:

Add the chicken to the simmering soup and cook until fully tender.
Remove the cooked chicken and shred.
Prepare the Noodles and Garnishes:
Bring a large pot of water to a boil.
Cook the egg noodles and rice vermicelli noodles separately according to package instructions.
Blanch the bean sprouts for 30 seconds in boiling water.
Boil the eggs for 7 minutes. Refresh in cold water and peel.

4- Finish the Soup:

Return the shredded chicken to the soup.
Stir in salt, sugar, fish sauce, and coconut milk.
Simmer for 15 minutes.
Add the tofu puffs and simmer for 10 more minutes.
Gently simmer the prawns in the soup for 3 minutes, or until just cooked.
Taste the soup and adjust the seasoning as needed..

5- Assemble the Laksa:

In individual bowls, combine some egg noodles, vermicelli noodles, and bean sprouts.
Ladle the hot soup over the noodles and garnishes.
Top with boiled eggs, Vietnamese mint, coriander, red chili peppers, and a spoonful of chili sambal.
Serve immediately.

LAKSA (MALAYSIAN SOUP)