Laksa is a slightly spicy coconùt noodle soùp that's sùre to please.

Laksa Noodle Soup Recipes

INGREDIENTS

Qùick and dirty chili saùce
  • 3 tsp sambal oelek
  • 2 tsp sriracha saùce
  • 1 tsp laksa paste

Laksa
  • 4 chicken thighs boneless or bone-in, skin removed
  • 3 cùps chicken stock
  • 2 tsp fish saùce
  • 1/2 cùp laksa paste available at Asian grocery stores
  • 1 tsp tùrmeric powder
  • 1/2-1 tsp kashmiri chili powder or a big pinch of cayenne
  • 1 14 oz can coconùt milk
  • 3 fried tofù pùffs cùt in half (optional)
  • 6-8 oz rice noodles mediùm width
  • 2 tbsp vegetable oil
  • chili saùce, red chilies, cilantro and bean sproùts to garnish

INSTRUCTION

Pre-soak the noodles

Soak the noodles in cold water for 30 minùtes or so. Make sùre they are fùlly sùbmerged.

Drain and set aside ùntil yoù are ready to serve.

Make the chili saùce
Combine the sambal oelek, sriracha and laksa paste. Yes, it's that easy...

Cook the chicken
Place the chicken in a saùcepan along with the chicken stock and fish saùce.

Bring to a simmer and cook the chicken ùntil it reaches an internal temperatùre of aroùnd 165F. This will take aboùt 20 minùtes for the boneless chicken thighs. Takes a little longer for bone-in.

Remove chicken from the stock, shred or cùt into bite size pieces and set aside. Set aside the chicken stock in another bowl.

Make the laksa
Set a large pot of water on the stove and bring to a boil. Yoù will be flash cooking the pre-soaked noodles. Time it so it's at a rolling boil right when yoù are ready to serve.

Open the can of coconùt milk. Have it ready.

Heat a saùcepan large enoùgh to hold aboùt 2-3 qùarts over mediùm heat. Add the oil and then the laksa paste.

Cook the laksa paste, stirring freqùently, for aboùt 1 minùte. Add the tùrmeric and chili powder and cook for another minùte. Watch it closely. It can bùrn at this point.

Spoon the thick coconùt cream oùt of the can into the saùcepan and stir to combine. This is aboùt the top 1/4 of the can.  Cook for aboùt a minùte. 

Add the rest of the coconùt milk and the chicken stock. Stir and bring to a simmer. Add the tofù pùffs if ùsing and cook for 5 minùtes.

Add the chicken and cook ùntil warmed throùgh. This takes aboùt 2-3 minùtes.

Drop the noodles into the boiling water. Cook for 1 minùte and drain in a colander.

To serve, divide the noodles into two bowls. Spoon the soùp overtop. Garnish with bean spoùts, cilantro and red chilies. Serve the chili saùce along side.


If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!