malaysian laksa

This is my Mom&#039;s recipe for homemade Malaysian-style laksa noodles, with a flavourful scratch-made paste. Rice vermicelli noodles and toppings swim in a rich, bright and fragrant broth.

Mom's Sarawak Laksa with Homemade Laksa Paste

red Thai chilies (bird's eye) (stalks removed)

shallots onion

Tbsp fresh ginger (minced)

Tbsp fresh galangal (blue ginger, chopped)

garlic (minced)

lemongrass

candlenuts ((or you can use macadamia nuts

Tbsp coriander

Tbsp cumin

Tbsp (50 grams) tamarind pulp + 3/4 C warm water

Tbsp avocado oil (or vegetable oil)

Tbsp coconut palm sugar or brown sugar

Tbsp curry powder (Malaysian-style)

Tbsp paprika

tsp sea salt

C chicken broth (add more if you prefer it more soupy)

coconut milk

pkg rice vermicelli noodles (fine) (cooked and drained)

chicken breasts

shrimp/prawns

eggs

pkg tofu puffs (boiled and drained)

cucumber (julienned)

pkg bean sprouts (washed

limes

laksa leaves (rau ram, Vietnamese coriander) (cut into thin strips)

red Thai chilies (optional)

belacan (fermented shrimp paste) (optional)

In a food processor or high-powered blender, combine the red Thai chilies, shallots, ginger, galangal, garlic, lemongrass, candlenuts (or macadamia/cashew), coriander, cumin, tamarind paste, warm water, and oil. Pulse until a smooth paste is formed.

Transfer the pureed paste into a large pot and cook over medium heat for about 30-40 minutes, until fragrant, stirring intermittently.

Once the paste is nutty in aroma and has thickened significantly, add in the sugar, curry powder, paprika, and salt, and cook for another 5 minutes. Again, stirring every so often.

Turn off the heat.

If not using the paste right away, let the laksa paste completely cool and store in an airtight container in the fridge for up to 1 week, or freezer for up to 6 months.

Make the laksa paste:

To the laksa paste, add in 4 C of chicken broth and 1 can coconut milk. Stir and bring to a simmer over medium heat.

If the consistency of the soup is a little too thick, add a little more chicken broth or water. Keep the soup hot for serving.

Make the laksa soup:

Place the cooked rice vermicelli noodles into a serving bowl. Top with shredded chicken, shrimp, egg, tofu puffs, cucumber, and bean sprouts.

Ladle the hot soup over top of the noodles. Add a squeeze of lime over top and garnish with laksa leaves (rau ram), additional Thai chilies and belacan (if desired).

Serve immediately.

Assemble:

https://www.youtube.com/watch?v=HG0wdcbXOv0&feature=youtu.be

This recipe is my Mom’s version of Sarawak Laksa: a style of laksa from Malaysia featuring homemade laksa paste that yields a spicy, tangy, rich and aromatic broth. Fine rice vermicelli noodles soak up the thick soup and is topped with shredded chicken, egg, shrimp, cucumbers and bean sprouts. 

Follow along:
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Ingredients:
5 small red Thai chilies (bird's eye) stalks removed
4 shallots or 1 medium onion chopped
1 Tbsp fresh ginger minced
1 Tbsp fresh galangal blue ginger, chopped
3 cloves garlic minced
2 stalks fresh lemongrass cut into large chunks
6 candlenuts (or you can use macadamia nuts or a handful of cashew nuts if you can't find candlenut)
2 Tbsp ground coriander
1 Tbsp ground cumin
3 Tbsp (50g) tamarind pulp + ¾ C warm water (or if using tamarind paste, depending on how runny the tamarind paste is, use 4-6 Tbsp and omit the water)
2 Tbsp avocado oil or vegetable oil
1 Tbsp coconut palm sugar or brown sugar
1 Tbsp curry powder Malaysian-style
1 Tbsp paprika
2 tsp sea salt

Soup base:
4 C chicken broth add more if you prefer it more soupy
1 can coconut milk

Toppings for laksa:
1 pkg rice vermicelli noodles (fine) cooked and drained
2 seasoned chicken breasts cooked and shredded
12 large shrimp/prawns boiled and sliced in half
4 large eggs scrambled and cooked omelette-style, cut into thin strips
1 pkg tofu puffs boiled and drained
1 cucumber julienned
1 pkg bean sprouts washed and lightly cooked with hot boiled water
2 limes cut into wedges
laksa leaves (rau ram, Vietnamese coriander) cut into thin strips
red Thai chilies optional
belacan (fermented shrimp paste) optional


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Get the full recipe here: https://www.siftandsimmer.com/moms-sarawak-laksa/

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My Mom's Malaysian Sarawak Laksa with Homemade Laksa Paste

This deeply savory Malaysian curry noodle soup is a vegan version of the popular curry laksa and it does not disappoint! Made with a homemade laksa paste and a fusion of Southeast Asian, Chinese, and Indian flavors, you’ll fall in love with this recipe from my new cookbook, Big Vegan Flavor.

Malaysian Curry Noodle Soup

(about 12 grams) kombu ((see Note 1))

(50 grams) Chinese light soy sauce ((see Note 2))

wakame seaweed ((optional))

lime

coriander seeds

cumin seeds

shallots (roughly chopped)

garlic cloves, (chopped)

2- inch (5cm piece) galangal, (very thinly sliced (see Note 3))

1- inch (2.5cm) piece fresh turmeric, (peeled

lemongrass, (smashed and finely chopped (see Note 5))

(25 grams) roasted cashews ((or peanuts))

soy sauce

cilantro

neutral-flavored oil

(227 grams) oyster mushrooms, (torn into strips (see Note 6))

Sea salt ((or kosher salt))

(13.5-ounce 400 milliliters) can full-fat coconut milk

curry leaves

(8-ounce 227 grams) package fried tofu puffs or soy puffs

coconut sugar

mint leaves, cilantro, and/or Thai basil leaves

Thai chiles, (thinly sliced (for spicy!))

Bean sprouts

Chinese chili oil / chili crisp

Make the broth. Cut a few slits in the kombu to release the flavor. In a small or medium saucepan over medium heat, bring 5 cups of water (1.2 L), the kombu, wakame (if using), and soy sauce to a simmer. Gently simmer for 10 minutes, then remove from the heat and stir in 1 tablespoon lime juice. The broth should taste like the sea.a. Fit a medium or large bowl underneath a colander and strain the broth, discarding the kombu and wakame.

Optional - toast the whole spices. Heat a dry frying pan over medium heat. Once hot, add the coriander and cumin seeds. Cook, stirring or shaking the pan frequently, until aromatic and a few shades darker. Remove from the heat to prevent burning.

Make the laksa paste. In a food processor or small-capacity high-powered blender (a 32 ounce/1 L or smaller blender cup), add the coriander and cumin seeds, shallots, garlic, galangal (or ginger), turmeric, chile peppers, lemongrass, cashews or peanuts, soy sauce, cilantro, lime zest, and lime juice. Blend until a paste forms, stopping to scrape down the sides as you go.a. Add the oil (or water) gradually, 1 tablespoon at a time, until a paste comes together (it won’t be completely smooth but try to get it as smooth as you can).b. Tip: Don’t stick your eyeballs directly over the blender or they’ll water!

In a Dutch oven or soup pot, heat the 2 tablespoons oil over medium-low heat. After several minutes / once the pan is hot, add the Laksa Paste and cook, stirring frequently to prevent sticking, until it just starts to dry out, 5 to 8 minutes.

Pour in the Broth, scraping up any browned bits stuck to the bottom. Add the mushrooms, ¼ teaspoon sea salt, and the leftover lemongrass stalks (if using; see Ingredient Notes). Bring to a boil, then lower the heat and simmer rapidly for 10 minutes.

Use a slotted spoon to discard the whole lemongrass pieces, if used. Add the coconut milk, curry leaves, and tofu puffs. Simmer for 5 minutes. Taste for seasonings, adding a few dashes of soy sauce or salt as needed. Taste, adding the sugar to taste.

While the soup simmers, cook the noodles according to the package directions. Drain and keep warm.

Assemble. Divide the noodles among four bowls. Ladle hot curry on top and add desired garnishes. Squeeze fresh lime juice on top. Add optional toppings.

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