Laksa is a popular noodle soup from the Peranakan culture,a combination of Malay and Chinese elements. It is widely found in Malaysia, Singapore and Indonesia.
The dish is a favourite of mine, and it is regularly cooked in the household. As complicated as it looks, it really isn’t. It’ll take about 20 minutes with the majority of the time being cooking chicken or the meat you want to put in it. In this version I’ll be teaching you the curry version of Laksa, the more prominent and the one you’ve probably had at restaurants and food courts.
What You Need
1 Jar of Laksa Paste (Any brand will do)
250g Noodles (Vermicilli or Glass noodle )
1 Can Coconut Milk
Chicken/Prawns (Any meat will do, if you’re vegetarian snow peas work great)
Snow Peas (Optional)
Fried Tofu (Can get these in packets at any Asian grocery store/Optional)
Shallots/ Spring Onions
Fresh Chilli (Optional)
How to Cook Laksa:
Cook your choice of noodles according to pack instructions. It’s wise to do this first as it can take 10-15 minutes.
Heat some oil in a pan/wok to sufficient heat and then add the laksa paste. Cook on low heat until you can smell the paste. Add in your choice of meat and cook it through the paste.
Once the meat is cooked pour the coconut milk into the pan with an additional 1.5 cups of either water or chicken stock. Add the fried tofu and bean sprouts and let it simmer for a couple of minutes.
Once done put a hand full of noodles into a bowl and lather it with the delicious laksa concoction you just made. Add as much or as little laksa sauce as you want, depending whether or not you like it to be a soup or just a sauce. Once you’ve got the sauce and the noodles in the bowl garnish it with chopped coriander, spring onions and bean sprouts.
You can serve up to four people with this, and it’s great as either lunch or dinner.
There’s your how to cook laksa method done – now give it a go !