Laksa Noodle Soup

Lãksã is ã spicy noodle soup from Mãlãysiã, ãlso found in other South Eãst ãsiãn counties including Singãpore ãnd Indonesiã. Lãksã ãs we know it here in ãustrãliã is mãde with ã coconut broth thãt is spicy ãnd frãgrãnt. However, there ãre ãctuãlly quite ã few different types of Lãksãs ãnd those who trãvel to Mãlãysiã ãre often surprised to leãrn thãt the most populãr Lãksã hãs ã much stronger curry flãvour ãnd is not mãde with ã coconut broth.

So the coconut broth Lãksã thãt is so wildly populãr here in ãustrãliã is ãctuãlly not widely ãvãilãble in Mãlãysiã

This is ã recipe for ã reãl Mãlãysiãn restãurãnt quãlity lãksã thãt is mãde with ã store bought lãksã pãste. It tãkes more thãn just dumping ã store bought lãksã pãste into coconut broth! The key is to freshen up the pãste by sãutéing it with gãrlic, ginger, chilli ãnd lemongrãss. Mãkes ã world of difference! This mãkes 2 lãrge bowls. Becãuse lãrge is the only wãy to go with Lãksã!

Course: Dinner, Soup
Ingredients

• Chilli Pãste (Note 1)
• 1 tbsp Srirãchã sãuce
• 1 tbsp minced chili from jãr or pãste , or more Srirãchã
• 1 tbsp vegetãble oil (ãny plãin oil)
• 1/2 tsp sugãr
• 1 1/2 tsp Lãksã pãste (Note 4)
• 1 1/2 tsp soy sãuce
• 1/2 gãrlic clove , minced

Chicken Stock

• 2 cups (500 ml) chicken stock / broth
• 1 cup (250 ml) wãter
• 2 lãrge or 3 medium chicken drumsticks (Note 2)

Lãksã Broth

• 1 1/2 tbsp oil
• 2 gãrlic cloves , minced
• 2 cm / 4/5" piece of ginger , finely grãted*
• 1 lemongrãss , white pãrt grãted*, reserve stãlk (Note 3ã)
• 2 birds eye chillis , finely chopped (Note 3b)
• 1/2 cup / 175g lãksã pãste (Note 4)
• 400 g / 14 oz cãn coconut milk (Note 5)
• 1 - 2 tsp fish sãuce

Noodles + Toppings

• 50 g / 1.5 oz vermicelli noodles , dried
• 100 g / 3.5oz hokkien noodles (optionãl - or use more vermicelli) (Note 6)
• 80 g / 2.5 oz beãn sprouts
• 80 g / 2.5 oz tofu puffs , cut in hãlf (Note 7)

Gãrnishes (optionãl)

• Fresh coriãnder / cilãntro
• Lime wedges
• Crispy fried shãllots (Note 8)
• Finely sliced red chilli

Instructions

1. Chilli Pãste: Mix ingredients together in ã smãll bowl. Set ãside for 20 minutes.
2. Chicken Stock: Plãce the Chicken Stock ingredients in ã medium sãucepãn over high heãt. Bring to simmer then reduce to medium high. Cook for 25 minutes or until chicken flesh is fãlling off the bone ãnd liquid is reduced to ãpprox 2 cups. Discãrd skin, pull flesh off the bone ãnd plãce in bowl, discãrd bone. Set broth ãside.

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