Laksa Recipe (Spicy Coconut Noodle Soup)
Laksa is a flavorful Southeast Asian noodle soup that blends spicy, creamy, and aromatic tastes. It's especially popular in Malaysia, Singapore, and Indonesia. This version uses a rich coconut milk broth, rice noodles, and toppings like chicken, shrimp, or tofu.
📝 Ingredients:
For the Laksa Paste (or use store-bought laksa paste):
-
2 dried red chilies (soaked in warm water)
-
2 garlic cloves
-
2 shallots
-
1-inch piece of ginger or galangal
-
1 stalk lemongrass (white part only, chopped)
-
1 teaspoon turmeric powder
-
1 teaspoon shrimp paste or fish sauce
-
1 tablespoon oil
For the Soup:
-
1 tablespoon oil
-
400ml (1 can) coconut milk
-
2 cups chicken or vegetable broth
-
200g rice noodles (soaked or boiled)
-
200g cooked chicken, shrimp, or tofu
-
1 boiled egg (optional)
-
Salt and sugar to taste
Toppings:
-
Bean sprouts
-
Fresh coriander (cilantro)
-
Sliced red chili
-
Lime wedges
👨🍳 Instructions:
-
Make the Laksa paste (if homemade):
Blend all paste ingredients until smooth. Add a little water if needed. -
Cook the paste:
Heat oil in a pot over medium heat. Add the paste and stir-fry for 3–5 minutes until fragrant. -
Add liquids:
Pour in the coconut milk and broth. Stir well and bring to a gentle boil. Season with salt and a pinch of sugar. -
Add protein:
Add your cooked chicken, shrimp, or tofu. Let it simmer for a few more minutes. -
Prepare noodles:
Cook or soak rice noodles as per package instructions. Drain and divide into bowls. -
Assemble the Laksa:
Pour the hot soup over the noodles. Top with bean sprouts, boiled egg, coriander, chili slices, and a squeeze of lime.
💡 Tips:
-
Use store-bought laksa paste for convenience.
-
Add a dash of fish sauce or soy sauce to enhance flavor.
-
For a vegetarian version, use tofu and vegetable broth.
🍜 Serving Suggestion:
Serve Laksa hot with extra lime wedges and chili oil on the side for more heat.
Enjoy this creamy, spicy, and soul-warming noodle soup anytime!
Comments
Post a Comment