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.
Notes
Laksa is best enjoyed hot. Mix the ingredients in your bowl and adjust the level of spiciness with additional sambal or chili paste to taste.
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