This noodle soup is bold, spicy, and incredibly flavorful. Try making this dish on a cool rainy day.
![](https://chefsclubkitchen.com/wp-content/uploads/2022/05/shutterstock_2107531319-scaled.jpg)
Malaysian Laksa Noodle Soup
Ingredients
- 12oz boneless, skinless chicken thighs, cut into ½” strips
- 4 Tbsp canola oil
- 12oz fresh shrimp
- 3 stalks lemongrass
- 16oz chicken stock
- 16oz coconut milk
- 8oz Evaporated milk
- 16oz water
- 140 g Malaysian Curry Laksa Paste
- 8 fish balls or small fish cakes
- 12oz dry Laksa noodles (thick rice noodles)
- 2 cups fresh Bean Sprouts, rinsed and drained
- 4 whole eggs, soft boiled, peeled, as garnish
Instructions
- Season the chicken strips with salt.
- Brown the chicken strips in 2 Tbsp hot canola oil and set aside.
- Peel and de-vein the shrimp.
- Saute shrimp quickly until they are just barely cooked.
- Reserve shrimp and store in fridge.
- Heat remaining 2 Tbsp canola oil in medium-sized soup pot.
- Add the Laksa curry paste and fry gently in the oil for 2 minutes.
- Crush your lemongrass with the back of a heavy knife and add to the pot.
- Add the chicken stock, coconut milk, evaporated milk, and water and bring to a simmer.
- Add the fish balls and taste to adjust salt level.
- Cook the eggs in simmering water for 7 minutes, remove from water and cool down under the sink.
- Carefully remove from shells once they have cooled slightly.
- Rinse and drain the bean sprouts and set aside.
- Cook the Laksa noodles in a separate pot of boiling water.
- When the noodles are cooked, divide them into the bottom of 4 deep bowls for serving.
- On top of the noodles, add chicken, shrimp, fish balls, bean sprouts, and soft-boiled egg.
- Top each bowl with the simmering hot Laksa soup broth you made earlier.
Notes