Laksa | FoodieAtlas

Ingredients

For the Laksa Paste:
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
1 thumb-sized piece of ginger, minced
1 thumb-sized piece of galangal, minced (optional)
2 red chilies, deseeded and chopped (adjust to taste)
1 tablespoon turmeric powder
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon shrimp paste (optional)
For the Laksa Soup:
4 cups chicken broth
1 can (400 ml) coconut milk
1 tablespoon tamarind paste
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon palm sugar (or brown sugar)
200 g rice noodles (or your choice of noodles)
1 cup bean sprouts
1 cup cooked chicken breast or prawns, shredded or chopped
For Garnish:
Fresh cilantro leaves
Sliced red chilies
Bean sprouts
Lime wedges
Hard-boiled eggs, halved
Fried shallots (optional)

Instructions

Prepare the Laksa Paste

Heat vegetable oil in a large pot over medium heat.

Add the chopped onion, garlic, ginger, and galangal (if using). Saut√© until fragrant and the onion is translucent.

Add the chopped chilies, turmeric powder, ground coriander, ground cumin, and shrimp paste. Cook for another 2-3 minutes, stirring constantly.

Prepare the Laksa Soup

Add the chicken broth to the pot and bring to a boil.

Reduce heat to low and stir in the coconut milk, tamarind paste, fish sauce, soy sauce, and palm sugar. Simmer for 10 minutes to let the flavors meld.

Add the cooked chicken breast or prawns and continue to simmer until heated through.

Prepare the Noodles

Cook the rice noodles according to the package instructions. Drain and set aside.

Assemble the Laksa

Divide the cooked noodles among serving bowls.

Ladle the hot laksa soup over the noodles.

Top with bean sprouts, sliced red chilies, and hard-boiled eggs.

Garnish with fresh cilantro, lime wedges, and fried shallots if using.