laksa
Next Dish: Pastechi
Laksa is a popular spicy noodle soup that originates from the Peranakan culture, a blend of Chinese and Malay elements found in Malaysia and Singapore. The dish is typically made with rice noodles or vermicelli, chicken, prawn or fish, served in spicy soup based on either rich and spicy curry coconut milk or on sour asam (tamarind or gelugur). Laksa is often garnished with Vietnamese coriander, or laksa leaf, which gives it its name. The dish can be found in many Southeast Asian countries such as Malaysia, Singapore, Indonesia, and Thailand.
Recipe
Ingredients:
200g dried rice vermicelli
2 tablespoons vegetable oil
1 packet laksa paste (200g)
400ml coconut milk
1 liter chicken stock
500g raw prawns, peeled and deveined
200g bean sprouts
2 boiled eggs, halved
200g tofu puffs
2 spring onions, sliced
1 handful coriander leaves
2 limes, cut into wedges
2 red chillies, sliced
Instructions:
Soak the rice vermicelli in warm water for about 10 minutes, then drain and set aside.
Heat the vegetable oil in a large pot over medium heat. Add the laksa paste and cook for about 2 minutes, stirring constantly, until it becomes aromatic.
Add the coconut milk and chicken stock to the pot and bring to a boil.
Reduce the heat to low, add the prawns, and simmer for about 5 minutes, until the prawns are cooked.
Divide the rice vermicelli, bean sprouts, boiled eggs, and tofu puffs between four bowls.
Ladle the hot soup over the top, making sure each bowl gets an equal amount of prawns.
Garnish with the sliced spring onions, coriander leaves, and sliced chillies.
Serve with lime wedges on the side for squeezing over the top.