Malaysian Laksa

Spicy Laksa Recipe for 6-8 People

Ingredients:

For the Laksa Paste:

• 4-6 dried red chilies (adjust for desired spice level)

• 4 shallots, peeled and roughly chopped

• 4 cloves garlic, peeled

• 1 thumb-sized piece of ginger, peeled and sliced

• 2 lemongrass stalks, white part only, sliced

• 1 tablespoon shrimp paste (belacan)

• 1 tablespoon ground coriander

• 1 teaspoon ground cumin

• 1 teaspoon ground turmeric

• 1 tablespoon vegetable oil

For the Soup:

• 2 tablespoons vegetable oil

• 1 onion, finely chopped

• 4-6 cups chicken or vegetable broth (adjust for desired consistency)

• 400 ml (1 can) coconut milk

• 2-3 tablespoons fish sauce (adjust to taste)

• 1-2 tablespoons brown sugar (adjust to taste)

• Salt to taste

• 1-2 tablespoons tamarind paste (adjust to taste)

• 300g (10.5 oz) cooked chicken, shrimp, or tofu, sliced or cubed

• 200g (7 oz) rice vermicelli noodles, cooked and drained

• Bean sprouts, cilantro, lime wedges, and sliced red chili for garnish

Instructions:

• Prepare the Laksa Paste: a. In a heatproof bowl, soak the dried red chilies in hot water for about 15 minutes until softened. Drain. b. In a food processor, combine the soaked chilies, shallots, garlic, ginger, lemongrass, shrimp paste, ground coriander, ground cumin, and ground turmeric. Blend until it forms a smooth paste. You may need to scrape down the sides of the processor a few times. c. Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the laksa paste and cook for 5-7 minutes, stirring constantly, until it becomes fragrant and the oil starts to separate from the paste. Set aside.

• Prepare the Soup: a. In the same pot, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and sauté until it turns translucent, about 3-4 minutes. b. Pour in the laksa paste and continue to cook for another 2-3 minutes, stirring well to combine. c. Add the chicken or vegetable broth and coconut milk to the pot. Bring to a gentle simmer and let it cook for about 10-15 minutes, allowing the flavors to meld. d. Season the soup with fish sauce, brown sugar, salt, and tamarind paste. Adjust the seasoning according to your taste preferences. You can add more fish sauce for saltiness, brown sugar for sweetness, or tamarind paste for tanginess. e. Add the cooked chicken, shrimp, or tofu to the soup. Let it simmer for an additional 5 minutes or until heated through.

• Serve the Laksa: a. To serve, place a portion of cooked rice vermicelli noodles in each serving bowl. b. Ladle the hot laksa soup over the noodles. c. Top with bean sprouts, fresh cilantro leaves, sliced red chili, and a lime wedge for each serving. d. Serve immediately and enjoy your homemade spicy laksa!

Note: Adjust the spiciness of the laksa by adding more or fewer dried red chilies to the laksa paste. You can also customize the protein by using your choice of chicken, shrimp, or tofu, or a combination of these ingredients.