Malaysian Laksa Recipes

LAKSA SOUP - A MALAYSIAN COCONUT CURRY SOUP

Steps:

• Make the Laksa paste- see the notes below (or use store-bought laksa paste).
• Cook rice noodles according to directions. Set aside. See notes for fresh noodles.
• In a large heavy-bottom soup pot or dutch oven, heat 3 tablespoons oil over medium-high heat. Add all the homemade Laksa Paste (or the 7-ounce Jar), and saute, stirring constantly until it becomes very fragrant and deep in color about 2-3 minutes. (Turn stove fan on- it will smell strong- don't worry.). Add the chicken broth, scraping up all the brown bits. Add the lime leaves, salt and sugar and bring to a simmer.
• Add chicken and simmer 4-5 minutes. Add shrimp, cook for 2-3 minutes, add coconut milk. Simmer until heated through. Do not boil this too long or you will lose the lovely sweetness from the coconut milk- just gently warm.
• Add lime juice, starting with a 1 lime, and add more to taste. Add fish sauce to taste, adding a teaspoon at a time. The broth should taste rich and deep, and slightly salty (the noodles will mellow the salt out) and just a little limey. If it tastes, too "fishy" add more lime juice. Guests can squeeze more lime to taste. If you want more heat, add chili flakes or chili paste.
• Divide the cooked rice noodles among bowls. Ladle flavorful soup over top of noodles. Top bowls with a handful of fresh bean sprouts, fresh cilantro and/or mint. Serve with chili sauce and lime wedges.
• For rice noodles, calculate two ounces ( dry rice noodles ) per person.

MALAYSIAN LAKSA

Steps:

• Shell prawns/shrimp and reserve prawn/shrimp in one bowl and heads and shells in a separate bowl. Set aside for later use.
• Using a food process make 'Spice Paste' add shallots, garlic, ginger, chillies, dried prawns and water. Then blend until it forms a smooth paste. Set aside.
• In a large pot, add vegetable oil and heat. Once the oil is hot add prawns/shrimp shells and fry for about one minute or until they turn red. Remove from pan and discard. This will add prawn/shrimp flavour to the oil.
• To make the 'Laksa Broth' add 'Spice Paste' to prawn/shrimp flavoured oil and fry for a minute. Add laksa paste and simmer for about two minutes. Pour in the chicken or vegetable stock and bring to boil,.
• Then add coconut cream, fish balls, fried tofu, sugar, fish sauce, salt and freshly squeezed lime juice. Bring to boil.
• Half fill a medium pot with water and bring to boil. Add rice vermicelli for a few minutes until they become soft then remove into separate serving bowls.
• Add egg noodles in boiling water for five minutes or until soft and transfer into the same bowls as rice vermicelli.
• In the same pot poach reserved prawn/shrimp meat until it's pink then transfer them into the same bowl as the rice vermicelli and egg noodles.
• Pour 'Laksa Broth' into the serving bowls (same bowls as the prawns/shrimp and noodles).
• Then top with shredded chicken, bean sprouts, spring onions, chilli, coriander, fried shallots and serve with lime wedge's.
• Enjoy.

MALAYSIAN CURRY LAKSA

Steps:

• Combine RawSpiceBar's Malaysian Curry Spices with chopped garlic, ginger and salt in a food procesor. Add vegetable oil so the paste is the consistency of a very thick cream soup.
• lace heavy saucepan over medium heat. Once hot, add two tablespoons of oil. Place the chopped shallots into the oil and sauté, until golden, about 15 minutes. Add paste, sauté for 2-3 minutes until fragrant. Lower heat to low, stirring occasionally. The paste should sizzle slightly but not cook too quickly. Continue to saute for 5 minutes, until the oil begins separates from the paste.
• Add chicken and stir well to combine. Raise the heat to medium and saute, stirring often, until the chicken is slightly browned on all sides.
• Add water, sugar, and salt and stir well to combine. Bring to a boil, then turn heat down to simmer, about 20 minutes. Add coconut milk and allow to simmer for another 30-40 minutes, until chicken is tender.
• To deep-fry the tofu: dry the cut pieces of raw tofu with paper towels. Pour oil to a depth of 1 inch in a wok and place over high heat until the oil is hot but not smoking (around 350°F.) Add the tofu pieces. The oil will begin to bubble vigorously around the tofu. Using chopsticks or a slotted spoon, flip the tofu around so that the all the pieces are golden brown and crispy, about 3-4 minutes. Transfer the fried tofu to a plate lined with paper towels to drain.
• Add the fried tofu and vegetables to laksa and allow to simmer for a few more minutes.
• When you are ready to eat add the raw prawns to the curry soup.
• To assemble the dish: Divide the bean sprouts among 4 large soup bowls, covering the entire bottom of the bowls with a layer of sprouts. Evenly mound the egg noodles on top of the bean sprouts. Ladle the laksa into the bowls. Eat immediately, with lime juice squeezed over the top.