Malaysian Laksa is one of the perfect demonstrations of Chinese-Malay flavors or recipe combination in just one single bowl. It is definitely a spicy and hot soup. The ultimate soup you need in this cold weather. One of the hottest soup in asia with so much depth of flavour.
The noodles, often vermicelli and hokkien noodles, make up the foundation and starch of a bowl of laksa. Followed by a gravy or curry, some pieces of protein, and often some fresh vegetables, herbs, prawns-chicken or prawns-fish combo. It is then served in spicy soup; either based on rich and spicy curry coconut milk, or based on sour asam gelugur (a sour fruit abundant in Malaysia).
Laksa is very famous throughout the Malay peninsula, and even in Singapore you’ll find a number of extremely famous laksa dining restaurants. Around the globe, the spicy curry coconut milk version is more popular.
This recipe is basically for Filipinos who loves to try this simple recipe and around the globe. The ingredients are much easier to adapt just look for the laksa paste which is readily available in groceries nationwide (International Isles) or Asian Markets for other countries. Happy cooking!
1 Liter chicken or fish stock
2 cans coconut milk or cream
2 large onions (fine diced)
3 gingers, peeled and minced
2 cloves garlic, minced
2 red chili peppers (labuyo), chopped
4 tablespoons laksa paste (or red curry paste)
1 pack rice vermicelli noodles
1 pack hokkien noodles (any thick noodles)
200 grams cooked chicken thigh or breast
200 grams cooked prawns
2 soft boiled eggs (12 minutes boil)
100g bean sprouts
2 blocks firm tofu, cubed and fried
1/2 cup fish cake, fried and sliced
Patis or Fish sauce (or salt)
fresh ground pepper
Garnish: chopped coriander, Vietnamese mint, fresh chillies (labuyo) and fried shallots. (choose your best option or you can add everything in).
-If using raw shrimp, reserve the shells and grind it into a blender and add it on boiling broth. It adds in depth flavor to your soup.
-Use fish sauce (patis) instead of salt for seasoning.
-Ayam Laksa is common in groceries in Philippines and asian market
1. In a large pot, heat oil to sauté ginger, diced onions garlic, red thai chili pepper with laksa paste and cook till they start to caramelise and become golden brown.
2. Pour in chicken or fish stock, and add coconut milk and let it simmer over low heat. Mixing every once in a while and do not cover pot to prevent curdling of coconut milk. Continue to simmer until soup becomes slightly thickened with the coconut milk.The key to coconut milk is low heat.
3. Prepare and cook soft boil eggs on a small pot of water with pinch of salt for 12 minutes, and set aside to cool.
4. Prepare the vermicelli and hokkien noodles according to package instructions. Drain and set it aside.
5. Cut prawns and chicken into strips.
6. In a bowl, assemble the mixed noodles, and sliced chicken and prawns, and top with bean sprouts.
7. Pour your hot laksa stock over all your ingredients.
8. Garnish with the boiled eggs (sliced or cut in half), fried tofu and slices of fish cake, your choice of mint, coriander, Vietnamese mint, chillies, and fried shallots.
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