otterlyslick
Culinary Explorer
I recently made Malaysian Laksa, and it was a fantastic explosion of flavors! This spicy and fragrant noodle soup is a popular dish in Malaysia, blending aromatic spices with creamy coconut milk and tangy tamarind. Here’s how you can make it at home:
Ingredients:
For the Laksa Paste:
- 5 dried red chilies, soaked in warm water and drained
- 3 fresh red chilies, chopped
- 3 cloves garlic, chopped
- 1-inch piece of ginger, chopped
- 1-inch piece of galangal, chopped (if available)
- 2 stalks lemongrass, white part only, chopped
- 5 shallots, chopped
- 1 tablespoon shrimp paste (belacan)
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 2 tablespoons vegetable oil
For the Soup:
- 2 tablespoons vegetable oil
- 1 can (14 oz) coconut milk
- 4 cups chicken or vegetable broth
- 1 tablespoon fish sauce
- 2 tablespoons tamarind paste
- 1 tablespoon sugar
- 2 kaffir lime leaves, torn into pieces (optional)
- 1 lb (450g) chicken breast or tofu, sliced
- 1/2 lb (225g) shrimp, peeled and deveined
- 1 pack rice noodles or egg noodles, cooked according to package instructions
For the Garnish:
- Bean sprouts
- Fresh cilantro, chopped
- Fresh mint leaves
- Sliced red chili
- Lime wedges
- Hard-boiled eggs, halved (optional)
- Fried shallots (optional)
Instructions:
1. Make the Laksa Paste:
- In a blender or food processor, combine the soaked dried chilies, fresh red chilies, garlic, ginger, galangal, lemongrass, shallots, and shrimp paste. Blend until smooth, adding a little water if necessary to help the blending process.
- Add the ground coriander, turmeric, and cumin, and blend again until fully incorporated.
2. Cook the Soup:
- Heat the vegetable oil in a large pot over medium heat.
- Add the laksa paste and cook, stirring frequently, for about 5-7 minutes or until fragrant and the oil starts to separate from the paste.
- Pour in the coconut milk and chicken or vegetable broth. Stir well to combine.
- Add the fish sauce, tamarind paste, sugar, and kaffir lime leaves (if using). Bring to a simmer.
3. Add the Protein:
- Add the sliced chicken breast or tofu to the pot and simmer for about 10 minutes or until cooked through.
- Add the shrimp and cook for an additional 3-4 minutes until they turn pink and are cooked through.
4. Assemble the Laksa:
- Divide the cooked noodles among serving bowls.
- Ladle the hot soup over the noodles, ensuring each bowl gets a good mix of chicken (or tofu) and shrimp.
- Top with bean sprouts, fresh cilantro, mint leaves, sliced red chili, and lime wedges. Add hard-boiled egg halves and fried shallots if desired.
Conclusion
Malaysian Laksa is a rich and flavorful dish that brings a taste of Southeast Asia to your table. The combination of spicy, tangy, and creamy elements makes it an unforgettable meal. Give this recipe a try and enjoy the vibrant flavors of Malaysia!
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