Laksa Lemak
Nyonya Coconut Curry Noodles
A rich and aromatic Nyonya-style coconut curry noodle soup, featuring a fragrant broth simmered with laksa paste, coconut milk, and chicken stock. It's generously topped with tender chicken, succulent shrimp, absorbent tofu puffs, fresh bean sprouts, and the distinct herbaceous aroma of laksa leaf. A beloved dish with regional variations hotly debated.
🧂 Ingredients
- 100 g Laksa paste(High-quality store-bought or homemade. Adjust to your spice preference.)
- 800 ml Full-fat coconut milk(For richness and creaminess.)
- 500 ml Chicken stock(Low-sodium preferred, to control saltiness.)
- 300 g Dried rice vermicelli noodles(Or fresh noodles if preferred. Follow package instructions for cooking.)
- 200 g Large shrimp(Peeled and deveined. Reserve shells for extra stock if desired.)
- 200 g Boneless, skinless chicken breast(Or chicken thigh for more flavor.)
- 100 g Tofu puffs (tau pok)(Halved or quartered if large, to absorb broth.)
- 150 g Fresh bean sprouts(Rinsed and trimmed.)
- 1 bunch Laksa leaf (Vietnamese coriander/daun kesum)(Roughly chopped, plus extra for garnish. If unavailable, use a mix of cilantro and mint.)
- 1 tbsp Vegetable oil(For frying the paste.)
- to taste Salt
- to taste Sugar(Optional, to balance flavors.)
👨🍳 Instructions
- 1
Prepare the broth base: Heat 1 tbsp of vegetable oil in a large pot or Dutch oven over medium heat. Add the laksa paste and fry, stirring constantly, for 3-5 minutes until it becomes very fragrant and slightly darker. Be careful not to burn it. Pour in the coconut milk and chicken stock. Stir well to combine with the paste. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook, uncovered, for at least 20 minutes to allow the flavors to meld. Stir occasionally.
⏱️ 25 minutes - 2
Cook the proteins: While the broth simmers, poach the chicken breast in a separate small pot of simmering water or in a portion of the broth until cooked through (about 8-10 minutes). Remove the chicken, let it cool slightly, then shred it into bite-sized pieces. Add the peeled and deveined shrimp to the simmering broth during the last 3-4 minutes of cooking, until they turn pink and opaque. Do not overcook the shrimp.
⏱️ 15 minutes - 3
Prepare noodles and garnishes: Cook the rice vermicelli noodles according to package directions. Drain and rinse briefly under cold water to prevent sticking. In a separate bowl, blanch the bean sprouts by pouring boiling water over them, then immediately draining. This softens them slightly while keeping them crisp. Roughly chop the laksa leaf.
⏱️ 10 minutes - 4
Assemble the Laksa: Divide the cooked noodles among four large serving bowls. Top with shredded chicken, cooked shrimp, tofu puffs, and blanched bean sprouts. Ladle the hot, fragrant laksa broth generously over the noodles and toppings. Garnish with the chopped laksa leaf. Serve immediately.
⏱️ 5 minutes
💡 Pro Tips
- ✓The quality of your laksa paste is paramount to the final flavor. Use a reputable brand or a well-tested homemade recipe.
- ✓The broth should be rich, creamy, and have a pleasant spicy kick. Taste and adjust seasoning with salt and a pinch of sugar if needed.
- ✓Laksa leaf (Vietnamese coriander) provides a unique, slightly peppery, and herbaceous aroma that is characteristic of authentic laksa. Fresh is best, but if unavailable, a combination of fresh cilantro and mint can offer a substitute.
- ✓For an even richer broth, you can add a splash of evaporated milk or a bit more coconut cream at the end of cooking.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Assam Laksa: A different style of laksa, characterized by its sour and tangy broth made with tamarind paste, fish, and herbs.
- Additions: Consider adding other seafood like cockles (if available and preferred), fish cakes, or mussels.
- Vegetarian/Vegan: Substitute chicken stock with vegetable stock, omit shrimp and chicken, and use firm tofu or tempeh instead of chicken.