Malaysian Laksa Noodle Soup

SERVES: 2

PREP TIME: 15 MINUTES

COOKS IN: 45 mins

Ingredients

1 1/2 tbsp oil1 1/2 tbsp oil
2 garlic cloves , minced2 garlic cloves , minced
2 cm / 4/5″ piece of ginger , finely grated2 cm / 4/5″ piece of ginger , finely grated
1 lemongrass , white part grated, (Note 2)1 lemongrass , white part grated, (Note 2)
2 birds eye chillis , finely chopped (Note 3)2 birds eye chillis , finely chopped (Note 3)
1/2 cup (175g) laksa paste (Note 4)1/2 cup (175g) laksa paste (Note 4)
400g / 14 oz can coconut milk (Note 5)400g / 14 oz can coconut milk (Note 5)
2 tsp fish sauce (sub soy)2 tsp fish sauce (sub soy)

50g / 1.5 oz vermicelli noodles , dried50g / 1.5 oz vermicelli noodles , dried
100g / 3.5oz hokkien noodles (optional, Note 6)100g / 3.5oz hokkien noodles (optional, Note 6)
80g / 2.5 oz bean sprouts80g / 2.5 oz bean sprouts
80g / 2.5 oz tofu puffs , cut in half (Note 7)80g / 2.5 oz tofu puffs , cut in half (Note 7)

1/2 tsp sugar , white1/2 tsp sugar , white
1 1/2 tsp soy sauce , light or all purpose1 1/2 tsp soy sauce , light or all purpose
1/2 garlic clove , minced1/2 garlic clove , minced
1 1/2 tsp Laksa paste (Note 4)1 1/2 tsp Laksa paste (Note 4)
1 tbsp Sriracha sauce , or other chilli sauce1 tbsp Sriracha sauce , or other chilli sauce
1 tbsp chilli paste from jar , or more Sriracha1 tbsp chilli paste from jar , or more Sriracha
1 tbsp vegetable oil (any plain oil)1 tbsp vegetable oil (any plain oil)

Fresh coriander / cilantro (recommended)Fresh coriander / cilantro (recommended)
Lime wedges (recommended)Lime wedges (recommended)
Crispy fried shallots , optional (Note 8)Crispy fried shallots , optional (Note 8)
Finely sliced red chilli , optionalFinely sliced red chilli , optional

Place Chicken Stock ingredients in a medium saucepan over high heat. Bring to simmer, then reduce to medium high.
Cook for 25 minutes or until chicken flesh is falling off the bone and liquid reduces by about 1/3.
Discard skin, pull flesh off the bone and place in bowl, discard bone. Set broth aside.

Heat oil in a large saucepan or small pot over medium low heat. Add garlic and ginger, sauté for 20 seconds, then add lemongrass and chillis. Cook for 1 minute.
Add laksa paste. Turn heat up to medium and cook for 2 minutes, stirring constantly, or until fragrant.
Add chicken stock, coconut milk, fish sauce and 2 tsp of Laksa Chilli Sauce. Place lid on and simmer on for 10 minutes.
Adjust to taste using lime juice (for sour) and fish sauce (for saltiness). Add tofu puffs. Leave on turned off stove with lid on for 5 minutes.

Prepare noodles per packet directions.
Divide noodles between 2 bowls. Top with shredded chicken.
Pour broth over chicken. Top with beansprouts. Sprinkle with Garnishes you choose to use. Serve with Laksa Chilli Sauce on the side.