Name: Laksa
Cook time: 40 min
Total time: 40 min
Yield: Makes 4 servings
Cuisine: Chinese
Ingredients: 4 tablespoons Crispy Shallot Oil; 2 tablespoons laksa paste; 2 tablespoons fish sauce; 1 tablespoon brown sugar or granulated sugar; 3 cups (700 ml) coconut milk; 2 garlic cloves, finely chopped; 8 ounces (250 g) thin rice noodles; 1 cup (130 g) shredded chicken; 1 small hot red chili pepper, finely chopped; ¼ cup (12 g) finely chopped cilantro; 1 lemongrass stalk, hard root discarded, finely chopped; Salt and freshly ground black pepper; 1 tablespoon finely chopped ginger; 8 raw shrimp (or prawns), rinsed, peeled, and deveined; 2 tablespoons Crispy Chili Oil; 3½ ounces (100 g) fried tofu,; 4¼ cups (1 l) Mom’s Chicken Broth; 2 tablespoons canola oil; 1 cup (220 g) bean sprouts; 1 tablespoon sriracha; Juice of 1 lime; Lime wedges

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
40 min

Appears in

Slurp

By Dennis Yen

Published 2024

About

The first time I tasted this spicy Singaporean noodle soup called laksa was at a quaint family-owned restaurant in China with just ten seats. My family members and I each ordered a bowl, and upon savoring its deep and intense flavors, I was immediately enthralled.

Ingredients

Broth

2 tablespoons canola oil
2 garlic cloves, finely chopped
1 tablespoon

Method

In a large pot over medium heat, warm the canola oil. Add the garlic and ginger and sauté for 1 minute. Add the chili pepper and lemongrass and sauté for 3 minutes. Add the laksa paste and sugar, sautéing until all the aromas are released, about 3 minutes.
Add the broth, coconut milk, fish sauce, and tofu. Bring to a simmer and cook for 10 minutes. Add the lime