Laksa is a popular, flavorful, and aromatic Southeast Asian noodle soup dish that offers a tantalizing blend of flavors and fragrances, and is a true delight for the senses.
This tantalizing and aromatic dish hails from the diverse culinary landscape of Malaysia and Singapore. This variant of laksa is renowned for its rich and creamy coconut milk-based broth, which is infused with a harmonious blend of herbs, spices, and chili. The soup is often generously seasoned with ingredients like lemongrass, galangal, and turmeric, imparting a complex and fragrant flavor profile.
The heartiness of Laksa Lemak comes from its diverse array of toppings, which can include rice vermicelli or egg noodles, succulent prawns, shredded chicken, tofu, bean sprouts, and sometimes a hard-boiled egg. The dish is typically garnished with fresh herbs such as cilantro and a squeeze of lime, adding brightness to the rich and spicy broth.
Laksa Lemak is celebrated for its ability to strike a perfect balance between creamy, spicy, and tangy elements. It stands as a delicious testament to the culinary diversity of the region, offering a satisfying and flavorful bowl that captures the essence of Southeast Asian cuisine.
Laksa Lemak
Ingredients
LAKSA PASTE
- 3 dried red chilies (soaked in hot water to soften)
- 3 shallots peeled
- 3 cloves garlic peeled
- 1 inch piece of fresh ginger peeled
- 1 inch piece of fresh galangal peeled
- 1 stalk of lemongrass (use the white part only, finely chopped)
- 1 tbsp shrimp paste
- 2 tsp ground coriander
- 2 tsp ground cumin
- 3 tbsp vegetable oil
LAKSA SOUP
- 1-3/4 cups coconut milk
- 4-1/4 cups chicken or vegetable stock
- 3 kaffir lime leaves
- 2 tbsp tamarind paste
- 10 oz boneless chicken or prawns, tofu for a vegetarian option
- 7 oz rice vermicelli or egg noodles, prepared according to package instructions
- Bean sprouts
- Fresh cilantro
- Boiled eggs halved (optional)
- Lime wedges
Instructions
LAKSA PASTE
- In a food processor or mortar and pestle, blend the softened dried chilies, shallots, garlic, ginger, galangal, lemongrass, shrimp paste, coriander, and cumin into a smooth paste.
- Heat the vegetable oil in a large pot and add the laksa paste. Cook over medium heat for a few minutes until fragrant.
LAKSA SOUP
- Add the coconut milk, chicken or vegetable stock, kaffir lime leaves, and tamarind slices or paste to the pot. Stir well and let it simmer for about 15-20 minutes.
PROTEINS
- If using chicken, slice it thinly and cook it in the laksa broth until it's cooked through. If using prawns, add them to the simmering broth until they turn pink. If using tofu, you can add it directly to the bowl when serving.
ASSEMBLE & SERVE
- In individual serving bowls, place the prepared rice vermicelli or egg noodles.
- Ladle the hot laksa soup and proteins over the noodles.
- Top the laksa with bean sprouts, fresh cilantro leaves, boiled eggs (if desired), and a lime wedge.