Laksa Noodle Soup
A fragrant Malaysian coconut noodle soup with chicken, vermicelli, tofu puffs and a bright, spicy laksa broth.
By Cookin' Kitchen
- Total: 1 hour
- Makes: 2 bowls
Recipe
Laksa Noodle Soup
A fragrant Malaysian coconut noodle soup with chicken, vermicelli, tofu puffs and a bright, spicy laksa broth.
Cookin' · https://cookin.club/recipes/laksa-noodle-soup
- Prep
- 15 minutes
- Cook
- 45 minutes
- Total
- 1 hour
- Makes
- 2 bowls
Ingredients
For 2 bowls
Chicken stock
Laksa broth
Noodles and toppings
Laksa chilli sauce
Garnishes
Instructions
Chicken stock
Step 1: Place the chicken stock ingredients in a medium saucepan over high heat. Bring to a simmer, then reduce the heat to medium-high.
Step 2: Cook for 25 minutes, or until the chicken flesh is falling off the bone and the liquid has reduced by about one-third.
Step 3: Discard the skin. Pull the chicken flesh off the bone and place it in a bowl; discard the bone. Set the broth aside.
Laksa chilli sauce
Step 4: Mix the sauce ingredients together in a small bowl. Set aside for 20 minutes.
Laksa broth
Step 5: Heat the oil in a large saucepan or small pot over medium-low heat. Add the garlic and ginger and sauté for 20 seconds, then add the lemongrass and chillies. Cook for 1 minute.
Step 6: Add the laksa paste. Turn the heat up to medium and cook for 2 minutes, stirring constantly, or until fragrant.
Step 7: Add the chicken stock, coconut milk, fish sauce and 2 teaspoons of laksa chilli sauce. Cover and simmer for 10 minutes.
Step 8: Adjust the flavour with lime juice for sourness and fish sauce for saltiness. Add the tofu puffs. Turn off the stove and leave the pot covered for 5 minutes.
Assemble the laksa
Step 9: Prepare the noodles according to the packet directions.
Step 10: Divide the noodles between 2 bowls. Top with the shredded chicken.
Step 11: Pour the broth over the chicken. Top with the bean sprouts, then add the garnishes you choose. Serve with the laksa chilli sauce on the side.
Notes
Bone-in, skin-on chicken thighs can replace the drumsticks; chicken breast or boneless thigh also works, though the broth will have less flavour. For the lemongrass, use only the juicy white part, or substitute 1 tablespoon lemongrass paste.
Bird’s eye chillies are spicy; remove their seeds for less heat, or use another spicy chilli. Laksa paste varies in intensity, so taste the broth after adding the coconut milk and add more paste or fish sauce as needed. Full-fat coconut milk is preferred; light coconut milk also works.
Hokkien noodles are optional; use extra vermicelli instead. Tofu puffs can be left out if unavailable. The recipe notes that the chilli sauce is served on the side, with some stirred into the broth.
Nutrition per bowl
- Calories
- 780 kcal
- Fat
- 63 g
- Saturated fat
- 38 g
- Carbohydrates
- 37 g
- Sugar
- 6.1 g
- Fiber
- 4.5 g
- Protein
- 19 g
- Sodium
- 2,374 mg
- Cholesterol
- 35 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This Malaysian laksa pairs a rich, spicy coconut broth with chicken, noodles, bean sprouts and tofu puffs. Garlic, ginger, lemongrass and chilli freshen up the laksa paste as it cooks.
Make a quick laksa chilli sauce to serve on the side, then finish each bowl with the garnishes you like.
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