LAKSA NOODLE SOUP
Laksa noodle soup is a very tasty Malaysian dish. The soup is believed to be a blend of Chinese and Malaysian or Javanese cuisines, either through the fusion of cultures or through mixed marriages.
Quick and dirty chili sauce:
- 1 tsp laksa paste
- 3 tsp sambal oelek
- 2 tsp sriracha sauce
- chili sauce, red chilies, cilantro and bean sprouts to garnish
- 1/2-1 tsp kashmiri chili powder or a big pinch of cayenne
- 1/2 cup laksa paste available at Asian grocery stores
- 4 chicken thighs boneless or bone-in, skin removed
- 6-8 oz rice noodles medium width
- 3 fried tofu puffs cut in half
- 1 14 oz can coconut milk
- 1 tsp turmeric powder
- 3 cups chicken stock
- 2 tbsp vegetable oil
- 2 tsp fish sauce
Pre-soak the noodles:
- Soak the noodles in cold water for 30 minutes or so. Make sure they are fully submerged.
- Drain and set aside until you are ready to serve.
Make the chili sauce:
- Combine the sambal oelek, sriracha and laksa paste.
Cook the chicken:
- Place the chicken in a saucepan along with the chicken stock and fish sauce.
- Bring to a simmer and cook the chicken until it reaches an internal temperature of around 165F. This will take about 20 minutes for the boneless chicken thighs. Takes a little longer for bone-in.
- Remove chicken from the stock, shred or cut into bite size pieces and set aside. Set aside the chicken stock in another bowl.
Make the laksa:
- Set a large pot of water on the stove and bring to a boil. You will be flash cooking the pre-soaked noodles. Time it so it's at a rolling boil right when you are ready to serve.
- Open the can of coconut milk. Have it ready.
- Heat a saucepan large enough to hold about 2-3 quarts over medium heat. Add the oil and then the laksa paste.
- Cook the laksa paste, stirring frequently, for about 1 minute. Add the turmeric and chili powder and cook for another minute. Watch it closely. It can burn at this point.
- Spoon the thick coconut cream out of the can into the saucepan and stir to combine. This is about the top 1/4 of the can. Cook for about a minute.
- Add the rest of the coconut milk and the chicken stock. Stir and bring to a simmer. Add the tofu puffs if using and cook for 5 minutes.
- Add the chicken and cook until warmed through. This takes about 2-3 minutes.
- Drop the noodles into the boiling water. Cook for 1 minute and drain in a colander.
- To serve, divide the noodles into two bowls. Spoon the soup overtop. Garnish with bean spouts, cilantro and red chilies. Serve the chili sauce along side. Enjoy your dinner!