Laksa recipe

A Malaysian curry noodle soup whose broth rests on a long-fried rempah of chillies, lemongrass and shrimp paste, loosened with chicken stock and coconut milk and finished with tofu puffs and laksa leaves.

1 hour and 20 minutesmedium12 ingredients

Ingredients

• 400 ml coconut milk
• 1 bunch laksa leaves
• 10 dried chillies
• 8 shallots
• 3 stick lemongrass
• 15 g galangal
• 20 g dried shrimp
• 15 g shrimp paste
• 4 bone-in chicken thighs
• 12 tofu puffs
• 400 g yellow egg noodles
• 4 tbsp vegetable oil

How to make Laksa

1. Simmer 4 bone-in chicken thighs in 1.5 litres of water for 30 minutes, skimming off the scum; lift them out, shred the meat and keep the stock.
2. Soak 10 dried chillies and 20 g dried shrimp in hot water for 15 minutes, then drain; toast 15 g shrimp paste in a dry pan for 1 to 2 minutes.
3. Pound or blend the chillies, dried shrimp, shrimp paste, 8 shallots, the white part of 3 lemongrass stalks and 15 g galangal into a smooth paste (rempah), adding a splash of water if needed.
4. Fry the paste in 4 tbsp oil over medium-low heat, stirring constantly, for 10 to 15 minutes until it darkens, smells toasted and the oil separates: this is what gives the broth its depth.
5. Pour in 1.2 litres of the stock, add a few sprigs of laksa leaves and simmer for 15 minutes.
6. Stir in 400 ml coconut milk and 12 tofu puffs cut in half, bring just back to the boil, then turn off the heat.
7. Blanch 400 g yellow egg noodles in boiling water for 1 minute, divide among bowls, top with the shredded chicken and tofu puffs, ladle over the hot broth and finish with shredded laksa leaves.

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