Description
A rich and aromatic Malaysian-style Laksa Noodle Soup featuring a flavorful chicken broth infused with laksa paste, coconut milk, and spices, served with tender chicken, soft tofu puffs, and vibrant garnishes. Perfect for a comforting and spicy meal.
Ingredients
Scale
Chicken Stock
- 2 cups (500 ml) chicken stock / broth
- 1 cup (250 ml) water
- 3 chicken drumsticks
Laksa Broth
- 1 1/2 tbsp oil
- 2 garlic cloves, minced
- 2 cm (4/5″) piece of ginger, finely grated
- 1 lemongrass, white part grated
- 2 birds eye chillis, finely chopped
- 1/2 cup (135g) laksa paste
- 400 ml can coconut milk (full fat preferred)
- 2 tsp fish sauce (substitute soy sauce if needed)
Noodles + Toppings
- 50 g (1.5 oz) vermicelli noodles, dried
- 100 g (3.5 oz) hokkien noodles (optional)
- 80 g (2.5 oz) bean sprouts
- 80 g (2.5 oz) tofu puffs, cut in half
Laksa Chilli Sauce
- 1/2 tsp white sugar
- 1 1/2 tsp light soy sauce or all-purpose soy sauce
- 1/2 garlic clove, minced
- 1 1/2 tsp laksa paste
- 1 tbsp Sriracha sauce or other chili sauce
- 1 tbsp chili paste from jar or more Sriracha
- 1 tbsp vegetable oil (plain oil)
Garnishes
- Fresh coriander / cilantro (recommended)
- Lime wedges (recommended)
- Crispy fried shallots (optional)
- Finely sliced red chili (optional)
Instructions
- Prepare Chicken Stock: Place chicken stock, water, and chicken drumsticks in a medium saucepan over high heat. Bring to a simmer, then reduce heat to medium-high. Cook for 25 minutes or until the chicken meat is falling off the bone and the liquid reduces by about one-third. Remove the skin, pull the flesh off the bone and place it in a bowl, then discard the bones. Set broth aside.
- Make Laksa Chilli Sauce: In a small bowl, mix together sugar, soy sauce, minced garlic, laksa paste, Sriracha sauce, chili paste, and vegetable oil. Let the sauce rest for 20 minutes to blend flavors. Set aside.
- Cook Laksa Broth: Heat oil in a large saucepan over medium-low heat. Add minced garlic and grated ginger, sautéing for about 20 seconds until fragrant. Add grated lemongrass and chopped chillis, cooking for 1 minute. Stir in laksa paste and turn heat to medium, cooking for 2 minutes, stirring constantly until aromatic. Add prepared chicken stock, coconut milk, fish sauce, and 2 teaspoons of the prepared laksa chilli sauce. Cover with a lid and simmer gently for 10 minutes. Adjust flavor with lime juice for sourness and fish sauce for saltiness. Add tofu puffs and leave with the stove off and lid on for 5 minutes to soak.
- Prepare Noodles: Cook vermicelli and hokkien noodles (if using) according to package instructions. Drain well.
- Assemble Laksa: Divide cooked noodles between two bowls. Top with shredded chicken. Pour hot laksa broth over the chicken and noodles. Add bean sprouts on top. Garnish with fresh coriander, lime wedges, crispy fried shallots, and sliced red chili as preferred. Serve the remaining laksa chilli sauce on the side for extra heat and flavor.
Notes
- Chicken: Drumsticks or bone-in, skin-on thighs provide the richest broth with tender meat, though breast or boneless thighs can be used—flavor will be less intense.
- Lemongrass: Use only the juicy white part (about 3-4 cm). Green stalks are fibrous and not suitable. Can substitute 1 tbsp lemongrass paste.
- Chilli: Birds eye chillis offer authentic heat; deseed to reduce spiciness. Any spicy chili can be substituted.
- Laksa Paste: ‘Por Kwan’ brand preferred for authenticity; alternatives include Ayam Laksa paste with balanced sweetness adjusted by fish sauce and lime.
- Coconut Milk: Full fat recommended for creaminess; light coconut milk reduces calories. Avoid using coconut cream as it is overly rich.
- Noodles: Authentic Laksa often mixes vermicelli and hokkien noodles; hokkien is optional.
- Tofu Puffs: Essential for authentic texture and experience, soak broth flavor. Available at Asian markets or specialized grocery stores.
- Laksa Chilli Sauce: Adds complexity beyond plain chili; used both in broth and served on the side.
- Crispy Fried Shallots: Available at major Australian supermarkets and Asian stores; adds a crunchy garnish.
- Nutrition: Each large serving is calorie-dense but delicious; using light coconut milk reduces calories and fat substantially.
Nutrition
- Serving Size: 1 large bowl (about 600 ml broth with noodles and toppings)
- Calories: 650 kcal
- Sugar: 6 g
- Sodium: 950 mg
- Fat: 42 g
- Saturated Fat: 27 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 110 mg
