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LAKSA NOODLE SOUP PREP TIME 10 mins COOK TIME 45 mins TOTAL TIME 55 mins This is a recipe for a real Malaysian restaurant quality laksa that is made with a store bought laksa paste. It takes more than just dumping a store bought laksa paste into coconut broth! The key is to freshen up the paste by sautéing it with garlic, ginger, chilli and lemongrass. Makes a world of difference! This makes 2 large bowls. Because large is the only way to go with Laksa! Author: Nagi | RecipeTin Eats Recipe type: Soup, Dinner Cuisine: Malaysian Serves: 2 INGREDIENTS Chilli Paste (1) 1 tbsp Sriracha sauce 1 tbsp minced chili from jar or paste, or more Sriracha 1 tbsp vegetable oil (any plain oil) ½ tsp sugar 1½ tsp Laksa paste (4) 1½ tsp soy sauce ½ garlic clove, minced Chicken Stock 2 cups chicken stock / broth (500 ml) 1 cup water (250 ml) 2 large or 3 medium chicken drumsticks (2) Laksa Broth 1½ tbsp oil 2 garlic cloves, minced 2cm / ⅘" piece of ginger, finely grated* 1 lemongrass, white part grated*, reserve stalk (3a) 2 birds eye chillis, finely chopped (3b) ½ cup / 175g laksa paste (4) 400g / 14 oz can coconut milk (5) 1 - 2 tsp fish sauce Noodles + Toppings 50g / 1.5 oz vermicelli noodles, dried 100g / 3.5oz hokkien noodles (optional - or use more vermicelli) (6) 80g / 2.5 oz bean sprouts 80g / 2.5 oz tofu puffs, cut in half (7) Garnishes (optional) Fresh coriander / cilantro Lime wedges Crispy fried shallots (8) Finely sliced red chilli INSTRUCTIONS Chilli Paste: Mix ingredients together in a small bowl. Set aside for 20 minutes. Chicken Stock: Place the Chicken Stock ingredients in a medium saucepan over high heat. Bring to simmer then reduce to medium high. Cook for 25 minutes or until chicken flesh is falling off the bone and liquid is reduced to approx 2 cups. Discard skin, pull flesh off the bone and place in bowl, discard bone. Set broth aside. Laksa Broth Heat oil in a large saucepan or small pot over medium low heat. Add garlic and ginger, sauté for 20 seconds, then add lemongrass and chillis. Cook for 1 minute. Add laksa paste. Turn heat up to medium and cook for 2 minutes, stirring constantly, or until fragrant. Add chicken stock, coconut milk, 1 tsp fish sauce and 2 tsp of Chilli Paste. Tie the lemongrass stalk into a knot and pop it in too. Place lid on and simmer on for 10 minutes. Adjust to taste using lime juice (for sour) and fish sauce (for saltiness). Meanwhile, prepare noodles according to packet instructions. Assemble Laksa Add tofu puffs into broth. Divide noodles between 2 bowls. Top with chicken. Pour broth over chicken. Top with beansprouts. Sprinkle with Garnishes you choose to use. Serve with Chilli Paste on the side. NOTES * If you don't have a fine grater, you can finely chop them. Very finely! 1. Part of the laksa experience in Sydney includes the chilli paste that is served on the side of the Laksa which I always dollop generously onto my Laksa. It is not just plain chilli, it has much more flavour. I've never found a recipe for it so have created my own. Some of it is used to add more punch to the laksa broth, and the rest is used to serve on the side. 2. I love making this with drumsticks because the flesh that falls off the bone looks and tastes like the chicken in Laksa that is served at proper Malaysian joints. Also the chicken skin adds richness to the broth. It can be made with chicken breast and thigh, poached per recipe and sliced, but it is not as authentic! 3a. Lemongrass - peel the outer layer off then use just the juicy white bit on the bottom, usually around 3-4cm / 1.5". Don't use the green reedy parts. 3b. Birds eye chillies are small red chillis that are commonly found in Australia. Around 3cm long, they are spicy! Deseed them to reduce hear - I leave the seeds in. Feel free to substitute with any spicy chilli you have. 4. My preferred Laksa Paste is called Por Kwan (see photo in post) which is available at most Asian stores. If I'm really desperate, I use Ayam Laksa paste available at Woolworths and Coles in Australia, but it is a bit sweeter than Por Kwan - balance it out with a bit more fish sauce or a squeeze of lime juice. The amount of laksa paste required will depend on the brand you use - some have more intense flavours than others. Start with ½ cup for sautéing, then after you add the coconut milk, have a taste test and if you want a stronger flavour, add more laksa paste to taste. Also add fish sauce for saltiness. 5. My preferred is full fat coconut milk. If I'm desperate and trying to be healthy, I will use low fat. I find coconut cream too rich for me. 6. The "best" serious Laksa joints in Sydney serve laksa with both vermicelli and hokkien noodles. However, most laksa places only use vermicelli. 7. Tofu puffs are essential for a true laksa experience! They are deep fried tofu that are "sponge-like". They soak up the broth so when you bite into them, the broth squirts out in your mouth. They are sold at Asian stores and at Harris Farm Markets in Sydney, in the fridge section with the noodles. They don't need cooking, they just need to be plonked in the soup to heat up as they soak up the broth. If you really can't find it, the laksa will still be gorgeous. Tofu puffs are more about the laksa experience rather than flavour. :) 8. Crispy fried shallots can be purchased at Coles/Woolworths in Australia and Asian grocery stores. They are crispy salt fried shallots pieces that are used to garnish laksa. I am kicking myself for forgetting to garnish my laksa with it! 9. Nutrition per giant bowl. Worth every single calorie, I swear! If you use light coconut milk, it reduces to 516 calories per serving with 34.3g fat.

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4 boneless skinless chicken breasts

1/2 cup all-purpose flour

Salt and pepper

5 tablespoons olive oil

4 tablespoons butter

2 garlic cloves, minced

2 tablespoons capers, rinsed and drained

1/2 cup dry white wine

1 cup chicken broth

4 tablespoons freshly squeezed lemon juice

2 tablespoons chopped parsley

Cooked pasta

Using a mallet, pound the chicken breasts until slightly flatten. Season with salt and pepper, and dredge both sides of chicken in flour. Shake off the excess flour.

Melt 2 tablespoons of butter and oil in a large skillet. Fry chicken breasts in hot oil, about 5 minutes each side, until cooked through and golden brown in color. Transfer chicken breasts to a plate.

Add the remaining butter to the skillet, add garlic and capers. Add lemon juice, wine, and chicken stock, bring to boil, scraping off the brown bits from the skillet.  Season with salt and pepper.

Return chicken breasts to the skillet. Cook for another 5 minutes until the sauce is slightly reduced. Transfer chicken to a large plate, pour the sauce over the chicken and sprinkle with chopped parsley. Serve with cooked pasta.

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