Laksa
Ingredients
Instructions
Preparing and cooking the laksa paste
Combine soaked dried chilies, fresh chilies, garlic, shallots, lemongrass, galangal, ginger, shrimp paste, ground turmeric, coriander seeds, and cumin seeds in a blender. Add the vegetable oil and blend until a smooth paste forms.
Heat a pan over medium heat and add the laksa paste. Cook for about 10 minutes, stirring frequently, until fragrant and the oil begins to separate from the paste.
Cooking the laksa broth
In a large pot, bring the chicken or vegetable broth to a boil. Add the cooked laksa paste and stir well. Pour in the coconut milk and mix until well combined.
Add fish sauce, palm sugar, makrut lime leaves (if using), and salt. Simmer for 15-20 minutes to allow the flavors to meld together.
Preparing the protein and vegetables
For chicken, poach in the broth until fully cooked, then shred or slice.
Blanch the bean sprouts and spinach/bok choy in boiling water for 1-2 minutes. Sauté the mushrooms until tender.
Preparing the noodles
Cook the rice noodles or vermicelli according to package instructions. Drain and rinse with cold water to prevent sticking.
Assembling the laksa bowl
Divide the cooked noodles among serving bowls. Top with your choice of protein and prepared vegetables.Pour the hot Laksa broth over the noodles and toppings.
Garnish with the fres red chili and serve warm.
Notes
Garnish and condiment with fresh cilantro leaves, lime wedges, fried shallots, soft boiled eggs or sambal oelek.
Pair your laksa with a refreshing beverage like iced lemongrass tea or a cold beer.
If too plain, add a little more fish sauce or season with salt to taste.
Variations
Substitute chicken breast for the same amount of shrimp, already peeled and deveined, or tofu.
To cook shrimp, add directly to the simmering broth and cook until pink and opaque. To cook tofu, , fry until golden brown and set aside.
Source
Food in Asia