Laksa is a spicy soup noodle that originated in Malaysia and can also be found in other Southeast Asian countries such as Singapore and Indonesia.
Laksa as we know it here in Australia is made from a flavorful and aromatic coconut soup. However, there are actually many different types of laksa, and those traveling to Malaysia are often surprised to learn that the most popular laksa has a strong curry flavor and is not made with coconut soup.
Laksa, a coconut soup that is very popular here in Australia, is actually not widely available in Malaysia. Anyway, it looks really delicious, doesn’t it?
What is laksa soup made of?
Laksa is a noodle recipe that includes a delicious spicy soup, noodles, and lots of additional ingredients. But if you’re wondering what laksa he soup actually is, you’re not alone. We can help.
Laksa is traditionally made from laksa paste, shrimp paste, coconut milk or cream, and various herbs and spices. But there are some shortcuts to make laksa easier (and faster!). These shortcuts include using ingredients you already have at home, such as Thai red curry paste. Instead of desperately looking for laksa paste, you can replace this ingredient with Thai red curry paste to make laksa soup faster and easier. Laksa is truly one of my favorite soups. It’s spicy, sweet, and creamy, and the fish sauce makes it even more tangy. Seriously, it’s so good!
Preparation of Laksa
Remove the shrimp heads and shells and place in a bowl. Next, remove the shrimp flesh and set aside in a separate bowl.
To make the shrimp stock, add cooking oil to a large pot over medium heat. Add the shrimp heads and shells and stir for 5 minutes to break up the heads and release the flavor.
Add water and chicken stock and simmer for 45 minutes until the stock reduces.
Remove the shrimp shells and strain the broth through a colander into a bowl. In a food processor, add the dried chili peppers, red chili peppers, dried shrimp, shrimp paste (belacan), garlic, shallots, ginger, green ginger (galangal), turmeric root, candlenuts, and lemongrass stalks and process until thickened. Puree for a minute. Paste the form.
Pour cooking oil into a large pot, add laksa paste and simmer for 5 minutes until fragrant. Stir in palm sugar, fish sauce, coconut milk, and shrimp broth. Simmer the mixture for 15 minutes, add the shrimp and tofu puffs and cook for a final 3 minutes.
Place the vermicelli in a bowl and top with the bean sprouts, cockles, and kamaboko. Add the laksa to a ladle and be sure to add the tofu puffs and shrimp. Top with a handful of finely chopped laksa leaves and optionally chili paste.
2 cups (200g) boiled vermicelli
1 cup (100g) of blanched bean sprouts
1 kamaboko (sliced and heated)
1 bunch of laksa leaves
2 tablespoons chili paste