Malaysian Laksa Noodle Soup
This noodle soup is bold, spicy, and incredibly flavorful. Try making this dish on a cool rainy day.
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
A few of these ingredients can either be ordered online or found at your Asian grocery store. If you can’t find frozen Asian fish balls or fish cakes, don’t worry, the recipe will still taste amazing.