Laksa Recipe

Rice noodles: These are the base of the dish, providing a chewy texture that complements the rich broth.

Coconut milk: Adds a creamy and slightly sweet flavor to the soup.

Chicken stock: Forms the savory base of the broth.

Chicken breast: Provides protein and a tender texture.

Shrimp: Adds a seafood element and a slightly sweet flavor.

Laksa paste: The key flavoring ingredient, made from a blend of spices and aromatics.

Lime: Adds a zesty brightness to the dish.

Bean sprouts: Adds a fresh, crunchy texture.

Cucumber: Provides a refreshing crunch.

Red chili: Adds heat and a pop of color.

Cilantro: Adds a fresh, herbal note.

When preparing shrimp, ensure they are peeled and deveined properly to avoid any gritty texture in your laksa. For the chicken breast, slice it thinly and uniformly to ensure even cooking. To enhance the flavor of the laksa paste, you can sauté it briefly in a bit of oil before adding it to the chicken stock. This helps to release its aromatic oils and deepen the overall flavor of the dish.

• rice noodles - Substitute with vermicelli noodles: Vermicelli noodles have a similar texture and cook quickly, making them a good alternative.

• coconut milk - Substitute with evaporated milk with coconut extract: This combination can mimic the creamy texture and coconut flavor if coconut milk is unavailable.

• chicken stock - Substitute with vegetable stock: Vegetable stock provides a similar depth of flavor and is suitable for vegetarians.

• chicken breast - Substitute with tofu: Tofu is a great protein alternative for vegetarians and absorbs the flavors of the laksa well.

• shrimp - Substitute with mushrooms: Mushrooms can provide a similar texture and umami flavor, making them a good vegetarian substitute.

• laksa paste - Substitute with red curry paste with extra lemongrass and shrimp paste: This combination can replicate the complex flavors of laksa paste.

• lime - Substitute with lemon: Lemon can provide a similar acidity and freshness to the dish.

• bean sprouts - Substitute with snow peas: Snow peas offer a similar crunch and freshness to the dish.

• cucumber - Substitute with zucchini: Zucchini can be julienned and provides a similar texture and mild flavor.

• red chili - Substitute with jalapeño: Jalapeño can provide a similar heat level and flavor profile.

• fresh cilantro - Substitute with fresh parsley: Fresh parsley can offer a similar fresh and herbaceous note to the dish.

• Allow the laksa to cool to room temperature before storing. This helps prevent condensation, which can make the noodles soggy.
• Store the noodles and soup separately. Place the noodles in an airtight container and the soup in another. This keeps the noodles from absorbing too much liquid and becoming mushy.
• Refrigerate the laksa components within two hours of cooking. The soup can be stored in the refrigerator for up to 3 days.
• For longer storage, freeze the soup in a freezer-safe container, leaving some space at the top for expansion. The soup can be frozen for up to 2 months.
• When ready to eat, thaw the soup in the refrigerator overnight if frozen. Reheat the soup on the stove over medium heat until it reaches a simmer.
• To reheat the noodles, you can briefly submerge them in boiling water for 1-2 minutes or microwave them with a splash of water until warmed through.
• Combine the reheated soup and noodles in a bowl, and top with fresh bean sprouts, cucumber, red chili, and cilantro. Serve with lime wedges to maintain the fresh flavors.

• Gently reheat the chicken stock and coconut milk base in a pot over medium heat. Stir occasionally to prevent sticking and ensure even heating.
• Add the chicken slices and shrimp to the pot, allowing them to warm through without overcooking. This should take about 3-5 minutes.
• If the rice noodles have clumped together, briefly soak them in hot water to loosen them up before adding them to the soup.
• Once the soup is hot and the proteins are warmed through, divide the noodles into bowls and pour the reheated soup over them.
• Top with fresh bean sprouts, cucumber, red chili, and cilantro. Serve with lime wedges on the side for a burst of freshness.

• Pot: Used to bring the chicken stock to a boil and to simmer the soup.

• Stirring spoon: Essential for mixing the laksa paste into the chicken stock and stirring the soup.

• Knife: Needed for slicing the chicken breast, julienning the cucumber, and slicing the red chili.

• Cutting board: Provides a surface for cutting the chicken, cucumber, and chili.

• Measuring cups: Used to measure the coconut milk and chicken stock accurately.

• Measuring spoons: Used to measure the laksa paste.

• Colander: Useful for draining the cooked rice noodles.

• Tongs: Handy for handling the cooked noodles and placing them into bowls.

• Serving bowls: Used to serve the final dish with noodles and soup.

• Ladle: Ideal for pouring the soup over the noodles in the serving bowls.

Prep ingredients ahead: Slice the chicken breast and cucumber in advance to save time during cooking.

Use pre-cooked noodles: Opt for pre-cooked rice noodles to cut down on boiling time.

Ready-made laksa paste: Purchase ready-made laksa paste to avoid making it from scratch.

Batch cooking: Cook extra chicken stock and coconut milk mixture to use for future meals.

Quick shrimp prep: Buy pre-peeled and deveined shrimp to eliminate prep work.