Malaysian Laksa is a soul-warming noodle soup that's both spicy and creamy, blending rich Southeast Asian flavors. This recipe offers a taste of the vibrant street food scene right in your own kitchen, perfect for when you crave something comforting yet exotic.
The base of our laksa starts with vegetable oil, which provides a neutral flavor for sautéing the aromatics. Next, we have onion, garlic, and ginger, creating a fragrant trio that forms the flavor foundation. The red curry paste adds the essential spice and depth, while turmeric powder gives that beautiful golden hue and earthy undertone.
Chicken stock brings a savory richness, enhanced by the creamy coconut milk that gives laksa its signature creaminess. A dash of fish sauce ties everything together with a hint of umami. For the hearty elements, rice noodles are a must, absorbing the flavors and offering a chewy texture. We have shrimp and chicken breast for protein, balanced by fresh bean sprouts and cilantro for a crunchy, vibrant finish. Finally, limes are served on the side for a burst of citrus that brightens the dish.
Pair this laksa with a side of crunchy cucumber salad to balance the richness, or serve with prawn crackers for a delightful crunch. A cold glass of iced tea or a light lager complements the spicy flavors beautifully.
Start by heating the vegetable oil in a large pot over medium heat. Once the oil is shimmering, add in the onion, garlic, and ginger. Sauté these aromatics until they turn fragrant and the onion begins to soften. This should take about 3 to 5 minutes.
Next, stir in the red curry paste and turmeric. Let them cook for about 2 minutes, stirring constantly. This step is crucial to release the essential oils in the spices, enhancing their flavor.
Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and stir in the coconut milk and fish sauce. Let the soup simmer gently for 10 minutes. This allows the flavors to meld beautifully.
While the soup is simmering, prepare the rice noodles in a separate pot according to the package instructions. Once cooked, drain them and set aside.
Returning to the soup, add the shrimp and chicken breast. Cook until the shrimp turn pink and the chicken is cooked through, which should take about 5 minutes.
Divide the cooked rice noodles into serving bowls. Ladle the hot soup over the noodles, ensuring each bowl gets a generous portion of shrimp and chicken. Top each serving with a handful of bean sprouts and a sprinkle of cilantro.
Serve the laksa with lime wedges on the side for squeezing over just before eating.
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