Malaysian Laksa

I had never even heard of laksa until a business trip landed us at an Asian fusion restaurant in Canada. The server was going through the menu with us and started telling us about a dish that was some combination of ramen and Thai curry, which sounded pretty fantastic to me. It was, indeed, fantastic. I’ve been thinking about making it ever since. We had a holiday this week, so this was the perfect opportunity to try it without worrying about the time it could potentially take. It turned out delicious & the time wasn’t bad at all!

Recipe adapted from Recipe Tin Eats

Ingredients
1 tbsp sriracha
1 tbsp chili paste
~2 1/2 tbsp vegetable oil
1/2 tsp sugar
1 packet laksa paste
1 1/2 tsp soy sauce
3 garlic cloves, minced
2 cups unsalted chicken stock
1 cup water
3/4 lb chicken thighs (more if using a bone-in variety)
1″ piece of ginger, grated
1 lemongrass stalk, white part grated, stalk kept whole
2 hot chili peppers (fresno, serrano, birds eye, etc.), minced
1 can coconut milk
2 tsp fish sauce
1 packet hokkien noodles
cilantro
juice of 1 lime + additional lime wedges
crispy fried shallots* (optional)
mung bean sprouts (optional)

*Fried shallots are made by thinly slicing shallots, then deep frying.

1. Mix chili paste, sriracha, 1 tbsp vegetable oil, sugar, 1 1/2 tsp laksa paste, soy sauce, and 1 garlic clove in small bowl. Set aside.

2. Place chicken stock, water, and chicken thighs in medium saucepan over high heat. Bring to simmer, then reduce to medium high. Cook about 25 minutes or until chicken is cooked through and liquid is somewhat reduced. Remove chicken & pull/shred. Set broth aside.

3. Heat remaining oil in soup pot over medium. Add garlic and ginger; saute ~20 seconds. Add grated lemongrass & chili peppers. Cook 1 minute.

4. Add remaining laksa paste. Turn heat to medium and cook 2 minutes, stirring constantly.

5. Add chicken stock & mix well. Add coconut milk, fish sauce, & 2 tsp of chili paste mixture (more if desired). Stir well. Place lemongrass stalk in pot. Simmer, covered, for 10 minutes.

6. Add lime juice (more to taste). Taste and adjust with additional lime juice (sour), fish sauce (salt), salt, or pepper.

7. Place noodles in bowl.  Top with chicken. Pour broth over chicken and noodles. Top with cilantro, bean sprouts, and fried shallots. Serve with chili paste mixture on the side.

 

 

 

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