Malaysian Laksa Noodle Soup

SERVES: 2

PREP TIME: 15 MINUTES

COOKS IN: 45 mins

Ingredients

CHICKEN STOCK

  • 2 cups (500 ml) chicken stock / broth2 cups (500 ml) chicken stock / broth
  • 1 cup (250 ml) water1 cup (250 ml) water
  • 3 chicken drumsticks (Note 1)3 chicken drumsticks (Note 1)

LAKSA BROTH

  • 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)

NOODLES + TOPPINGS

  • 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)

LAKSA CHILLI SAUCE (NOTE 8)

  • 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)

GARNISHES

  • 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

Method

CHICKEN STOCK

  • 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.

LAKSA CHILLI SAUCE

  • Mix ingredients together in a small bowl. Set aside for 20 minutes.

LAKSA BROTH

  • 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.

ASSEMBLE LAKSA

  • 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.

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