Malaysian Laksa Recipes

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LAKSA SOUP - A MALAYSIAN COCONUT CURRY SOUP



Laksa Soup - A Malaysian Coconut Curry Soup image

Comforting Laksa Soup Recipe - A Malaysian-style coconut curry noodle soup, that can be made with chicken or shrimp and rice noodles with fresh bean spouts, lime and cilantro. Makes 10 1/2 cups broth

Provided by Sylvia Fountaine | Feasting at Home Blog

Categories     Main

Time 45m

Yield 8

Number Of Ingredients 27

3 tablespoons peanut oil or coconut oil
1 recipe for Laksa Paste (see notes below) - or sub 1-2 (7-ounce) jars of store-bought Laksa Paste - ( I like this brand- see notes)
6 cups chicken stock or broth
8 lime leaves
1 teaspoon salt, more to taste
1 tablespoon brown sugar or palm sugar
1 1/2 pounds raw chicken (breast or thigh meat) cut into thin, bite-sized pieces (or sub fish or crispy tofu)
1 pound raw large shrimp (raw, peeled, or sub firm fish, or more chicken or veggies )
2 x 13.5-ounce cans full-fat coconut milk. Do not use "lite" - and if you like an even richer broth, add a third can.
Juice from 1-2 limes
fish sauce to taste ( I use 1 tablespoon)
1 pound dry rice noodles (2 ounces per person) (or 1 1/2 - 2 lbs fresh rice noodles from the refrigerated section of the Asian market).
Garnishes: bean sprouts, lime wedges, cilantro, Vietnamese mint, scallions, sambal chili paste, fried shallots (available in jars at an Asian market)
OPTIONAL ADDITIONS or Substitutions: Fried tofu cubes, fish balls ( frozen), scallops or other firm fish, clams, mussels, and veggies like snow peas, mushrooms, carrots, bell pepper, chopped spinach or greens etc....
3-5 dried red chilies, ( 3 is medium spicy), soaked in hot water
2 tablespoons dried shrimp, soaked in hot water (available at Asian Markets) optional see notes
3-5 shallots (about 1 cup) roughly chopped
4 garlic cloves
3 tablespoons galanga - finely chopped
2 large lemongrass stocks - finely chopped (1/2 cup chopped) - feel free to use frozen chopped lemongrass at the Asian market.
2 teaspoons fresh turmeric (ground turmeric is OK, too)
6 candlenuts- optional (or substitute 12 soaked cashews, brazil nuts or macadamia nuts -soak in hot water 15 mins) AND you can leave the nuts out!
1 tablespoon shrimp paste (or shrimp sauce) optional
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon sweet paprika
3 tablespoons peanut oil or coconut oil.

Steps:

  • Make the Laksa paste- see the notes below (or use store-bought laksa paste).
  • Cook rice noodles according to directions. Set aside. See notes for fresh noodles.
  • In a large heavy-bottom soup pot or dutch oven, heat 3 tablespoons oil over medium-high heat. Add all the homemade Laksa Paste (or the 7-ounce Jar), and saute, stirring constantly until it becomes very fragrant and deep in color about 2-3 minutes. (Turn stove fan on- it will smell strong- don't worry.). Add the chicken broth, scraping up all the brown bits. Add the lime leaves, salt and sugar and bring to a simmer.
  • Add chicken and simmer 4-5 minutes. Add shrimp, cook for 2-3 minutes, add coconut milk. Simmer until heated through. Do not boil this too long or you will lose the lovely sweetness from the coconut milk- just gently warm.
  • Add lime juice, starting with a 1 lime, and add more to taste. Add fish sauce to taste, adding a teaspoon at a time. The broth should taste rich and deep, and slightly salty (the noodles will mellow the salt out) and just a little limey. If it tastes, too "fishy" add more lime juice. Guests can squeeze more lime to taste. If you want more heat, add chili flakes or chili paste.
  • Divide the cooked rice noodles among bowls. Ladle flavorful soup over top of noodles. Top bowls with a handful of fresh bean sprouts, fresh cilantro and/or mint. Serve with chili sauce and lime wedges.
  • For rice noodles, calculate two ounces ( dry rice noodles ) per person.

Nutrition Facts : Calories 485 calories, Sugar 2.2 g, Sodium 1023.5 mg, Fat 20.3 g, SaturatedFat 12 g, TransFat 0 g, Carbohydrate 49.9 g, Fiber 0.9 g, Protein 25.1 g, Cholesterol 66.7 mg

LAKSA NOODLE SOUP



Laksa Noodle Soup image

Recipe video above. This is a recipe for a real Malaysian restaurant quality laksa made by sprucing up store bought laksa paste! You can't just dump 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!

Provided by Nagi | RecipeTin Eats

Categories     Dinner     Soup

Time 1h

Number Of Ingredients 26

2 cups (500 ml) chicken stock / broth
1 cup (250 ml) water
3 chicken drumsticks ((Note 1))
1 1/2 tbsp oil
2 garlic cloves (, minced)
2 cm / 4/5" piece of ginger (, finely grated)
1 lemongrass (, white part grated, (Note 2))
2 birds eye chillis (, finely chopped (Note 3))
1/2 cup (175g) laksa paste ((Note 4))
400g / 14 oz can coconut milk ((Note 5))
2 tsp fish sauce ((sub soy))
50g / 1.5 oz vermicelli noodles (, dried)
100g / 3.5oz hokkien noodles ((optional, Note 6))
80g / 2.5 oz bean sprouts
80g / 2.5 oz tofu puffs (, cut in half (Note 7))
1/2 tsp sugar (, white)
1 1/2 tsp soy sauce (, light or all purpose)
1/2 garlic clove (, minced)
1 1/2 tsp Laksa paste ((Note 4))
1 tbsp Sriracha sauce (, or other chilli sauce)
1 tbsp chilli paste from jar (, or more Sriracha)
1 tbsp vegetable oil ((any plain oil))
Fresh coriander / cilantro ((recommended))
Lime wedges ((recommended))
Crispy fried shallots (, optional (Note 8))
Finely sliced red chilli (, optional )

Steps:

  • Place 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 reduces by about 1/3.
  • Discard skin, pull flesh off the bone and place in bowl, discard bone. Set broth aside.
  • Mix ingredients together in a small bowl. Set aside for 20 minutes.
  • 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, fish sauce and 2 tsp of Laksa Chilli Sauce. Place lid on and simmer on for 10 minutes.
  • Adjust to taste using lime juice (for sour) and fish sauce (for saltiness). Add tofu puffs. Leave on turned off stove with lid on for 5 minutes.
  • Prepare noodles per packet directions.
  • Divide noodles between 2 bowls. Top with shredded chicken.
  • Pour broth over chicken. Top with beansprouts. Sprinkle with Garnishes you choose to use. Serve with Laksa Chilli Sauce on the side.

Nutrition Facts : ServingSize 582 g, Calories 780 kcal, Carbohydrate 36.8 g, Protein 18.9 g, Fat 62.9 g, SaturatedFat 37.9 g, TransFat 0.1 g, Cholesterol 35 mg, Sodium 2374 mg, Fiber 4.5 g, Sugar 6.1 g

MALAYSIAN LAKSA



Malaysian Laksa image

Laksa is a Malaysian soup made from laksa flavour spicy curry, coconut cream, noodles, prawns/shrimp, chicken and lots of fresh toppings. This recipe is considered to be a cheat version because it uses laksa paste, however the results are still very yummy. You can vary the ingredients in the soup to your own taste. I had trouble finding fish balls and fried tofu puffs in my region so I replace the balls with extra green prawns/shrimp and fried my own tofu (I cut them into 1 cm by 1 cm cubes). This recipe is from SBS's Food Safari and is made by Aryan Mansor

Provided by Chef floWer

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 26

4 -5 shallots, chopped
6 -7 garlic cloves, chopped
1 piece gingerroot, peeled and chopped (Thumb size)
1 red chile, fresh (more or less, depending to your taste)
1 tablespoon dried prawns or 1 tablespoon dried shrimp
1/2 cup water
4 tablespoons vegetable oil
12 raw green prawns or 12 green shrimp, shelled and divined
180 ml laksa paste
1 liter chicken stock or 1 liter vegetable stock
400 ml coconut cream
320 g fish balls (optional)
320 g fried tofu, puffs halved (fried tofu puffs)
1 teaspoon sugar
3 tablespoons fish sauce
salt, to taste
1 lime, juice of
160 g rice vermicelli
350 g egg noodles
1 chicken breast, cooked and shredded (boiled-stock can be used for the broth!)
1/2 cup bean sprouts
1 spring onion, chopped
1 red chile, sliced
4 tablespoons coriander leaves
2 tablespoons deep fried shallots
fresh lime wedge

Steps:

  • Shell prawns/shrimp and reserve prawn/shrimp in one bowl and heads and shells in a separate bowl. Set aside for later use.
  • Using a food process make 'Spice Paste' add shallots, garlic, ginger, chillies, dried prawns and water. Then blend until it forms a smooth paste. Set aside.
  • In a large pot, add vegetable oil and heat. Once the oil is hot add prawns/shrimp shells and fry for about one minute or until they turn red. Remove from pan and discard. This will add prawn/shrimp flavour to the oil.
  • To make the 'Laksa Broth' add 'Spice Paste' to prawn/shrimp flavoured oil and fry for a minute. Add laksa paste and simmer for about two minutes. Pour in the chicken or vegetable stock and bring to boil,.
  • Then add coconut cream, fish balls, fried tofu, sugar, fish sauce, salt and freshly squeezed lime juice. Bring to boil.
  • Half fill a medium pot with water and bring to boil. Add rice vermicelli for a few minutes until they become soft then remove into separate serving bowls.
  • Add egg noodles in boiling water for five minutes or until soft and transfer into the same bowls as rice vermicelli.
  • In the same pot poach reserved prawn/shrimp meat until it's pink then transfer them into the same bowl as the rice vermicelli and egg noodles.
  • Pour 'Laksa Broth' into the serving bowls (same bowls as the prawns/shrimp and noodles).
  • Then top with shredded chicken, bean sprouts, spring onions, chilli, coriander, fried shallots and serve with lime wedge's.
  • Enjoy.

Nutrition Facts : Calories 1475.8, Fat 60.7, SaturatedFat 26.1, Cholesterol 127, Sodium 1704, Carbohydrate 190, Fiber 7.7, Sugar 74.9, Protein 47.9

MALAYSIAN CHICKEN CURRY LAKSA (LAKSA LEMAK) RECIPE BY TASTY



Malaysian Chicken Curry Laksa (Laksa Lemak) Recipe by Tasty image

Curry laksa, or curry mee, is one of the most popular hawker's market dishes in Malaysia, so you know it's a crowd-pleaser-it's soul-warming, slightly spicy, coconut-y, and just satisfying. A fantastic option for a weeknight meal, curry laksa comes together quite quickly, especially if you make the laksa paste in advance. Of course, you could buy store-bought laksa paste if you are pressed for time, but trust us, this version tastes better. With a bowl of laksa, a blanket, and your favorite show, you'll be set for the night.

Provided by Aleya Zenieris

Categories     Lunch

Time 1h

Yield 2 servings

Number Of Ingredients 38

8 dried red chilies
2 tablespoons dried shrimp
2 tablespoons raw cashews
1 tablespoon whole coriander seeds
½ teaspoon whole cumin seeds
1 tablespoon shrimp paste
1 piece fresh ginger, chopped
1 piece fresh galangal, chopped
1 piece fresh turmeric, chopped
6 cloves garlic, peeled
6 Thai red chiles, stemmed
4 shallots, chopped
2 stalks lemongrass, white parts only
1 tablespoon oriental curry powder
2 tablespoons fresh cilantro, stems an roots
¼ cup vegetable oil
1 tablespoon kosher salt, plus more for boiling
7 oz egg noodle, or wide rice vermicelli
2 tablespoons vegetable oil
1 teaspoon fresh ginger, minced
1 teaspoon garlic, minced
½ teaspoon Thai red chiles, minced
1 teaspoon lemongrass, white part only, minced
2 boneless, skinless chicken thighs, sliced
3 long beans, cut into 4-6 inches (10-15 cm)
2 cups chicken stock
1 can full fat coconut milk
6 fresh tofus, deep fried
6 fish cakes, deep-fried (optional)
8 slices rice cake, optional
1 ½ teaspoons palm sugar, plus more to taste
2 limes, plus more to taste
fresh cilantro leaf, chopped, small bunch
fresh mint leaf, chopped
2 lime wedges
2 hard boiled eggs, halved lengthwise
2 Thai red chiles, sliced
1 tablespoon sambal oelek, such as Huy Fong

Steps:

  • Make the laksa paste: In a food processor, combine the dried red chiles, dried shrimp, cashews, coriander seeds, and cumin seeds and grind into a powder. Add the shrimp paste, ginger, galangal, turmeric, garlic, Thai red chiles, shallots, lemongrass, curry powder, cilantro stems and roots, and vegetable oil and grind into a smooth paste, about 3 minutes. Set aside until ready to use. The laksa paste will keep in an airtight container in the refrigerator for up to one week. Pour a bit of oil over the top to cover the sauce before storing.
  • Make the curry: Bring a large pot of salted water to a boil. Add the noodles and cook according to the package instructions, then drain and set aside.
  • Heat the vegetable oil in a large, heavy-bottomed pan over medium heat. Add the ginger and garlic and sauté for 1-2 minutes, until fragrant, then add the Thai red chiles and lemongrass and sauté for 2 minutes, until the lemongrass softens a bit. Add the laksa paste and sauté for 2-3 minutes, until the oil starts to separate. Add the chicken thighs and cook for 3-4 minutes, until about halfway cooked. Add the long beans and sauté for 2 minutes, until the beans soften a bit.
  • Add the chicken stock and coconut milk. Bring to a boil, then remove the pot from the heat.
  • Add the tofu, fish cakes and rice cakes, if using, 1 tablespoon salt, the palm sugar, and lime juice and stir to incorporate. Season the curry with more salt, lime juice, or palm sugar, if desired.
  • Divide the cooked noodles between 2 deep bowls. Ladle the curry sauce over the noodles, then use tongs to distribute the chicken, tofu puffs, fish cakes, rice cakes, and long beans on top. Garnish with the cilantro, mint, lime wedges, hard-boiled eggs, Thai red chiles, and sambal oelek.
  • Enjoy!

MALAYSIAN CURRY LAKSA



MALAYSIAN CURRY LAKSA image

Curry laksa is one of the signature dishes of the Malaysian Chinese community and is also known as curry mee. It comes in various versions from mild to spicy with different toppings, depending on the region. This month, we've partnered with Caroline Artiss, a chef of over 20 years who specializes in Malaysian and Asian fusion. Caroline's YouTube cooking videos focus on simple, delicious dishes from all over the world. Be sure to check out her fantastic show on YouTube for more amazing Malaysian recipes and dishes.

Provided by RawSpiceBar

Categories     Vegetable

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 7

1 1/2 teaspoons salt
6 tablespoons vegetable oil
8 garlic cloves
2 inches length ginger
4 shallots
3 chicken thighs, bone in, halved lengthwise
4 cups coconut milk

Steps:

  • Combine RawSpiceBar's Malaysian Curry Spices with chopped garlic, ginger and salt in a food procesor. Add vegetable oil so the paste is the consistency of a very thick cream soup.
  • lace heavy saucepan over medium heat. Once hot, add two tablespoons of oil. Place the chopped shallots into the oil and sauté, until golden, about 15 minutes. Add paste, sauté for 2-3 minutes until fragrant. Lower heat to low, stirring occasionally. The paste should sizzle slightly but not cook too quickly. Continue to saute for 5 minutes, until the oil begins separates from the paste.
  • Add chicken and stir well to combine. Raise the heat to medium and saute, stirring often, until the chicken is slightly browned on all sides.
  • Add water, sugar, and salt and stir well to combine. Bring to a boil, then turn heat down to simmer, about 20 minutes. Add coconut milk and allow to simmer for another 30-40 minutes, until chicken is tender.
  • To deep-fry the tofu: dry the cut pieces of raw tofu with paper towels. Pour oil to a depth of 1 inch in a wok and place over high heat until the oil is hot but not smoking (around 350°F.) Add the tofu pieces. The oil will begin to bubble vigorously around the tofu. Using chopsticks or a slotted spoon, flip the tofu around so that the all the pieces are golden brown and crispy, about 3-4 minutes. Transfer the fried tofu to a plate lined with paper towels to drain.
  • Add the fried tofu and vegetables to laksa and allow to simmer for a few more minutes.
  • When you are ready to eat add the raw prawns to the curry soup.
  • To assemble the dish: Divide the bean sprouts among 4 large soup bowls, covering the entire bottom of the bowls with a layer of sprouts. Evenly mound the egg noodles on top of the bean sprouts. Ladle the laksa into the bowls. Eat immediately, with lime juice squeezed over the top.

Nutrition Facts : Calories 398.8, Fat 39.7, SaturatedFat 24.2, Cholesterol 29.6, Sodium 479.2, Carbohydrate 5.8, Fiber 0.1, Protein 8.8

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From youtube.com


MALAYSIAN CURRY LAKSA PASTE FROM SCRATCH : ASIAN RECIPES
2018-07-01 Malaysian Curry Laksa Paste Makes enough for 2-3 cooks of my Laksa. Ingredients. 3 cloves of garlic; 4-6 bullet chillies; 1 knob of ginger; 4 shallots or 1 brown onion ; …
From thewanderingmatilda.com


MALAYSIAN LAKSA | RECIPE CART
200 grams thin dried rice-stick noodles 185 grams jar Ayam Malaysian laksa paste 1/2 small red onion, quartered, thinly sliced 1 litre Massel chicken style liquid stock 2 kaffir lime leaves, torn …
From getrecipecart.com


MALAYSIAN PRAWN LAKSA - AYAM
Bring to the boil. Remove the lid and then add fried tofu puffs and prawns. Reduce heat. Meanwhile, prepare noodles according to the packet instructions. Drain and divide between 2 …
From ayam.com


MALAYSIAN SEAFOOD LAKSA - CUISINE MAGAZINE - FROM NEW …
1. 2. Break up the dried chillies and remove most of the seeds. 3. Cover with boiling water and set aside for 30 minutes to soften. 4. Drain but reserve the water. 5. Put into a blender with the …
From cuisine.co.nz


MALAYSIAN LAKSA | COMMUNITY RECIPES | NIGELLA'S RECIPES | NIGELLA …
Reduce heat to a rolling simmer and cook uncovered for 6 minutes. -. While the Laksa simmers soak the noodles in boiling water for 10 minutes -. Add the shrimp and Chicken to the broth …
From nigella.com


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