Laksa is a spicy coconut-based Malaysian soup which has become one of my comfort foods for those cold wintry nights in UK. My best friend (who is also Malaysian) introduced it to me and showed me how to make it at home in a jiffy using Laksa paste that is widely available in supermarkets these days. Even though you can make laksa with just chicken/prawn, I would highly recommend using fish balls (the tom yum and spicy ones are the best) and fried tofu/beancurd puffs, as these are essential for the authentic Laksa experience. You can buy these from an Asian supermarket and use 1 packet of each to make laksa at least 4 times. It hardly takes any time to make, once you have all the ingredients.
Hope you enjoy this as much as I do. 🙂
400 ml coconut milk
2 cups chicken stock
4-5 fish balls
, cut in half (optional, highly recommended)
4-5 tofu puffs
(aka beancurd puffs), cut in half (optional, highly recommended)
prawns (optional, for extra flavour)
1 tsp oil
NOODLES & GARNISHES
cooked egg noodles and/or vermicelli noodles
shredded boiled chicken
thai red chillies
lime wedges (very important!)
1. Boil chicken pieces in water to make your own chicken stock. You can use ready-made chicken stock as well. Debone and shred the chicken.
2. Heat one 1tsp oil in a large saucepan or cooking pot.
3. (Optional) Bruise the lemongrass, break it into half and add to the oil. Add two small pieces of galangal.
4. Pour the Yeo’s Laksa paste and cook for 2 minutes, stirring constantly. Then add 2 cups chicken stock, 1 cup water and 400ml coconut milk. Bring the broth to a boil and simmer for 10 minutes. Add salt, if necessary.
5. (Optional) Add fish balls, tofu puffs (fresh or frozen) and prawns.
6. Cook the egg noodles and/or vermicelli noodles if you are using dried noodles. Alternatively, use fresh noodles (recommended).
7. Assemble the laksa noodle soup (refer to the image): At first, add the egg noodles and/or vermicelli noodles to a bowl followed by the laksa broth. Garnish with shredded chicken, beansprouts, chopped thai red chillies, spring onions, coriander and lime wedges. The lime wedges are very important as the freshly added lime juice enhances the flavour of laksa.