Ingredients
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14 oz jar Laksa Paste
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2 Tbsp Coconut oil
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8 cups Chicken broth
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8 Kefir Leaves
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1 Tbsp Brown Sugar
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1.5 lbs Boneless ChickenI recommend thigh, but you can use breast
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1 lb Large Uncooked ShrimpPeeled and tails removed
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2 cans Coconut Milk
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2 Limes
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1 Tbsp Fish Sauce
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Fish ballsThese are found pre-cooked and frozen
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12 oz Vermicelli NoodlesCooked according to package
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12 oz Egg NoodlesCooked according to package
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Soy Puffsaka Fried Tofu
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Bean Sprouts
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Lime Wedges
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Fresh MintVietnamese mint, if you can find it
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Scallions
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Quail or Duck EggsFermented or Pre-cooked
Directions
Laksa is popular across Southeast Asia, with many varieties among regions and even vendors. It’s difficult to pinpoint it’s exact origin, but it’s thought to have been introduced by Peranakans – early Chinese settlers in the Malay peninsula. Curry laksa in particular is characterized by a coconut milk broth. It’s also sometimes known as Curry Mee – which I learned when I ordered it recently from a local Malaysian restaurant and thought to myself, “I recognize this!” (And also “mine was better!” – but shhhh!)
The rich broth is flavored with laksa paste – a blend of lemongrass, dried chilies, shallots, galanga, turmeric, spices, candle nuts, dried shrimp and shrimp paste. You can make it in a food processor or buy it in a jar – I elected the latter as it was far more economical than buying all of the ingredients.
I’ve been wanting to make this for a while now, but knew it would require a trip to H Mart to find all of the ingredients and adventurous dinner guests to enjoy it with. Luckily, I found myself with the opportunity for both!
We loved this rich, flavorful soup and although there are a lot of ingredients – it’s not difficult to make. And I even discovered a few new things – like soy puffs, which soak up broth in a delightful way.
Steps
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1
Done
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In a large heavy bottom pot or dutch oven, heat oil over medium-high heat. Add the laksa paste and saute, stirring constantly until it becomes very fragrant and deep in color about 2-3 minutes. |
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2
Done
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Add the chicken broth, scraping up all the brown bits. Add the lime leaves and sugar and bring to a simmer. |
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3
Done
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Add chicken and simmer 4-5 minutes. Add shrimp, cook for 2-3 minutes, add coconut milk. Simmer until heated through. Add the pre-cooked fish balls, if using. |
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4
Done
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Stir in lime juice. Add fish sauce to taste, adding a teaspoon at a time. The broth should taste rich and deep, and slightly salty (the noodles will mellow the salt out). If it tastes, too “fishy” add more lime juice. You'll also be serving it with lime wedges. If you want more heat, add chili flakes or chili paste. |
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5
Done
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To ServeDivide both types of cooked noodles six bowls. Ladle soup over top of noodles. Add the soy puffs and duck or quail eggs, halved. Top bowls with a handful of fresh bean sprouts, fresh mint and lime wedges. |
