The first time my Malaysian friend made me laksa, I absolutely fell in love with it. So as soon as I had the chance, I decided to make it at home, with a few extra ingredients to spruce it up. The ingredient list may look long, but the process is super simple and uber delicious. —messy kitchen
1 inch pieces
dried shrimp, optional
laksa paste (I used Teans Gourmet)
can coconut milk (I used Aroy-D)
shrimp, peeled and shells reserved
chicken breast, sliced into 1 inch pieces
cubed firm tofu, preferably organic OR cubed deep fried tofu, halved
hard boiled eggs, halved
fresh Chinese egg noodles, found in Asian supermarkets and heated according to instructions on packet
red bell pepper, sliced
canned corn, optional
baby bok choy, separated into individual leaves
sugar, or to taste
In This Recipe
Throw all of the above into a blender, food processor or handy chopper until it forms a smooth paste. Set aside.
Heat vegetable oil over medium high heat, and saute shrimp shells until they turn pink. Once they have turned pink, remove and discard. Add aromatic paste, and saute until slightly caramelized, 2-3 minutes.
Add laksa paste, and saute until paste turns a slightly darker shade of red, around 3 minutes.
Add coconut milk, water, fish sauce, juice of lime, 2 tablespoons sugar and salt. Add more salt if necessary, pinch at a time. Bring to boil, then let simmer, covered, for 10 minutes.
Add chicken breast and tofu, cover, and cook for 1-2 minutes until almost done. Add shrimp, cover and let cook for 1-2 minutes, or until done. Adjust for seasoning once more.
Turn off heat, and add bean sprouts, bok choy, red bell pepper and corn. Cover and let sit for 2 minutes, or until vegetables are crisp tender.
Into each serving bowl, first add noodles, then soup and garnish with mint and hard boiled egg. Enjoy!