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Healthy Recipes | Laksa Noodle Soup

Carol Blair
Tuesday 10 September 2019
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Laksa – the iconic Malaysian spicy coconut noodle soup! An incredibly rich, fragrant, complex flavoured broth loaded with all the essential classic Laksa toppings. This is an easy Laksa recipe because it’s made with a store bought Laksa paste which is spruced up to make a restaurant quality Laksa.

She will also be able to attest to my obsession with Laksa. Because approximately once a month, I trek wide and far as required to get my Laksa fix. I have been known to drive an hour to a place called Temasek in Parramatta which I think has one the best Laksas in Sydney

Let me put that another way. I drive a 2 hour round trip for a bowl of Laksa that takes 15 minutes to consume and I’m booted out of my seat the minute I finish slurping the soup. This place is in hot demand!

Laksa as we know it here in Australia is made with a coconut broth that is spicy and fragrant. However, there are actually quite a few different types of Laksas and those who travel to Malaysia are often surprised to learn that the most popular Laksa has a much stronger curry flavour and is not made with a coconut broth.

Laksa is a spicy coconut noodle soup that needs to be in your repertoire. Creamy. A bit spicy. Great southeast Asian flavours. It just screams delicious.

Laksa Noodle Soup

Prep Time: 15 mins 
Cook Time: 45 mins
Total Time: 1 hr Dinner, Soup Malaysian

Ingredients:

Chicken Stock:
  • 3 chicken drumsticks  
  • 2 cups (500 ml) chicken stock / broth
  • 1 cup (250 ml) water

Laksa Broth:
  • 2 birds eye chillis , finely chopped 
  • 1/2 cup / 175g laksa paste  
  • 400 g / 14 oz can coconut milk 
  • 2 tsp fish sauce (sub soy)
  • 1 1/2 tbsp oil
  • 2 garlic cloves , minced
  • 2 cm / 4/5" piece of ginger , finely grated
  • 1 lemongrass , white part grated, 

Noodles + Toppings:
  • 80g / 2.5 oz bean sprouts
  • 80g / 2.5 oz tofu puffs , cut in half  
  • 50g / 1.5 oz vermicelli noodles , dried
  • 100g / 3.5oz hokkien noodles  

Laksa Chilli Sauce:
  • 1 1/2 tsp Laksa paste  
  • 1 tbsp Sriracha sauce , or other chilli sauce
  • 1 tbsp chilli paste from jar , or more Sriracha
  • 1 tbsp vegetable oil (any plain oil)
  • 1/2 tsp sugar , white
  • 1 1/2 tsp soy sauce , light or all purpose
  • 1/2 garlic clove , minced

Garnishes:
  • Crispy fried shallots , optional  
  • Finely sliced red chilli , optional
  • Fresh coriander / cilantro  
  • Lime wedges 

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Instructions:

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

Laksa Chilli Sauce:
  1. Mix ingredients together in a small bowl. Set aside for 20 minutes.

Laksa Broth:
  1. First, 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.
  2. Second, Add laksa paste. Turn heat up to medium and cook for 2 minutes, stirring constantly, or until fragrant.
  3. Next, Add chicken stock, coconut milk, fish sauce and 2 tsp of Laksa Chilli Sauce. Place lid on and simmer on for 10 minutes.
  4. 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:
  1. Divide noodles between 2 bowls. Top with shredded chicken.
  2. Pour broth over chicken. Top with beansprouts. Sprinkle with Garnishes you choose to use. Serve with Laksa Chilli Sauce on the side.

 Recipe Notes:

  • Chicken - I love making this with drumsticks or bone in skin on thighs because the flesh that falls off the bone looks and tastes like the chicken in Laksa that is served at proper Malaysian joints. Also the chicken skin adds richness to the broth. It can be made with chicken breast and boneless thigh, poached per recipe and sliced, but the broth flavour isn't quite as good.
  • Lemongrass - peel the outer layer off then use just the juicy white bit on the bottom, usually around 3-4cm / 1.5". Don't use the green reedy parts. Can sub with 1 tbsp lemongrass paste.
  • Chilli - Birds eye chillies are small red chillis that are commonly found in Australia. Around 3cm long, they are spicy! Deseed them to reduce hear - I leave the seeds in. Feel free to substitute with any spicy chilli you have.
  • Laksa Paste -My preferred Laksa Paste is called Por Kwan (see photo in post) which is available at most Asian stores. Best supermarket brand is Ayam Laksa paste available at Woolworths and Coles in Australia, but it is a bit sweeter than Por Kwan - balance it out with a bit more fish sauce or a squeeze of lime juice. Avoid Valcom - far too sweet and westernised.  The amount of laksa paste required will depend on the brand you use - some have more intense flavours than others. Start with 1/2 cup for sautéing, then after you add the coconut milk, have a taste test and if you want a stronger flavour, add more laksa paste to taste. Also add fish sauce for saltiness.
  • Coconut milk - My preferred is full fat coconut milk. If I'm desperate and trying to be healthy, I will use low fat. I find coconut cream too rich for me.
  • Noodles -  The "best" serious Laksa joints in Sydney serve laksa with both vermicelli and hokkien noodles. However, most laksa places only use vermicelli. So Hokkien is optional - add more vermicelli.
  • Tofu puffs are essential for a true laksa experience! They are deep fried tofu that are "sponge-like". They soak up the broth so when you bite into them, the broth squirts out in your mouth. They are sold at Asian stores and at Harris Farm Markets in Sydney, in the fridge section with the noodles. They don't need cooking, they just need to be plonked in the soup to heat up as they soak up the broth. If you really can't find it, the laksa will still be gorgeous. Tofu puffs are more about the laksa experience rather than flavour. 🙂
  • Laksa Chilli Sauce -  Part of the laksa experience in Sydney includes the chilli sauce that is served on the side of the Laksa which I always dollop generously onto my Laksa. It is not just plain chilli, it has much more flavour. I've never found a recipe for it so have created my own. Some of it is used to add more punch to the laksa broth, and the rest is used to serve on the side.
  • Crispy fried shallots can be purchased at Coles/Woolworths in Australia and Asian grocery stores. They are crispy salt fried shallots pieces that are used to garnish laksa. 
  • Nutrition per giant bowl. Worth every single calorie, I swear! If you use light coconut milk, it reduces to 516 calories per serving with 34.3g fat.



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