Laksa - Curry Prawn Noodle Soup

History

One theory is that laksa was introduced to Southeast Asia by Chinese immigrants who settled in the region and adapted their recipes using local ingredients. Another theory is that laksa was developed by Malay traders who traveled to China and brought back ingredients and cooking techniques. Regardless of its exact origins, laksa has become a beloved dish in Southeast Asia and can be found in a variety of regional variations, each with its own unique blend of spices and ingredients. This version is known as as laksa lemak, peranakan laksa, or nyonya laksa.

How difficult is it?

Laksa is a complex dish that requires many different ingredients, the preparation involves cooking the broth ingredients together to create a flavorful base. The noodles are then cooked separately and added to the broth along with any desired meats, seafood, or vegetables. The dish is usually finished with a garnish of fresh herbs and bean sprouts. With a bit of preperation it's easy!

Which Noodles?

When making laksa, it's important to choose the right type of noodles. Laksa is typically made with thin rice noodles, but you can also use egg noodles or vermicelli noodles.

How about the soup base?

To create a flavorful broth, combine coconut milk, chicken or seafood stock, and a blend of spices such as lemongrass, galangal, and chili paste. You can also add shrimp paste or fermented soybean paste to intensify the flavor. For protein, laksa is typically made with seafood such as prawns or fish, but you can also use chicken, beef, or tofu.

Toppings

Don't skimp on the toppings - laksa is usually served with a variety of toppings such as bean sprouts, boiled eggs, cucumber, and fresh herbs, which add flavor and texture to the dish. Finally, adjust the spice level to your taste by using less chili paste or adding a dollop of coconut milk to balance out the spiciness.

Laksa has gained worldwide recognition and acclaim. In 2018, CNN included laksa on their list of the "World's 50 Best Foods,"

No Laska Leaf or other substitutions?

Regular coriander (also known as cilantro): This herb is widely available and can be a good alternative to laksa leaves. However, the flavor is not exactly the same, so the taste of the dish will be somewhat different.

Thai basil: This herb has a spicy and slightly sweet flavor that can work well in laksa soup. It's a great option if you enjoy the taste of basil.

If you can't find dried shrimp use a bit of fish sauce with some miso paste for unami.

Ingriedients

Laksa Paste

15 g (0.5 oz) dried chilies (Re-hydrated)

10 g (0.3 oz) dried shrimp (Re-hydrated (3 Tbsp))

20 g (0.7 oz) garlic (Chopped (4 cloves))

30 g (1 oz) shallots (Chopped (about 3 bulbs))

5 g (1 inch before prep) ginger (Peeled & Diced)

80 ml (0.3 cups)

oil (4 tablespoons)

Stock

350 g (12oz) head-on (shell-on shrimp, peel, devein and save the shells and heads)

800 ml (3 cups) water

1 batch of Laksa Paste (recipe above)

400 ml (13 fl oz) coconut milk

Salt or fish sauce (to taste)

Coconut sugar (to taste)

To Serve

200 g (7 oz) Noodles (50g dry per person)

100 g (3.5 oz) Fish cake (25g per person)

200 g (7 oz) Tofu puffs (50g dry per person)

200 g (7 oz) Beansprouts (50g dry per person)

4 piece Eggs (1 each boiled for 7 minutes)

Laksa leaves (Vietnamese coriander/rau ram)

Sambal for serving optional

Method

Peel and de-vein the prawns. Keeping the heads and shells but discard the vein.

Add all the paste ingredients to the blender and blend until smooth.

Toast the prawn heads and shells in a little oil until they are fragrant and start to colour. Add the water and cook for 20 minutes. Mash to extract juices before passing through a sieve.

Cook out the paste over a low heat in a little oil. Keep stirring until the colour changes and the oil starts to seperate from the paste. Add all the other stock ingredients.

Before serving pre-boil the eggs for 10 minutes in boiling water, peel and set aside. Blanch the bean sprouts for 2 mins and noodles until cooked and place in the serving bowl. Add the fish balls, tofu and prawns to the Laksa stock until cooked. Pour the stock over the noodles and serve with additional Sambal.