Laksa Noodle Soup
A delicious and comforting soup from Southeast Asia, featuring rich and spicy flavors with chicken, coconut milk, and aromatic herbs.
Ingredients
Soup Base
- 2 cups chicken stock / broth
- 1 cup water
- 3 pieces chicken drumsticks Note 1
Aromatics & Spice Mix
- 1.5 tbsp oil
- 2 cloves garlic, minced
- 2 cm ginger, finely grated
- 1 piece lemongrass, white part grated Note 2
- 2 pieces birds eye chillis, finely chopped Note 3
- 0.5 cup laksa paste Note 4
- 400 ml coconut milk Note 5
- 2 tsp fish sauce sub soy
Noodles & Toppings
- 50 g vermicelli noodles, dried
- 100 g hokkien noodles optional, Note 6
- 80 g bean sprouts
- 80 g tofu puffs, cut in half Note 7
- 0.5 tsp sugar, white
- 1.5 tsp soy sauce, light or all-purpose
- 0.5 clove garlic, minced
- 1.5 tsp laksa paste Note 4
- 1 tbsp Sriracha sauce or other chili sauce
- 1 tbsp chili paste from jar or more Sriracha
- 1 tbsp vegetable oil any plain oil
- 1 bunch Fresh coriander / cilantro recommended
- 2 pieces lime wedges recommended
- 1 portion Crispy fried shallots optional, Note 8
- 1 piece finely sliced red chili optional
Instructions
Cook Chicken Stock
- In a pot, combine chicken stock, water, and chicken drumsticks. Bring to a boil, then simmer until the chicken is cooked through.
Make Laksa Chilli Sauce
- Heat oil in a pan. Add minced garlic, ginger, lemongrass, and chopped chillies. Cook until fragrant. Stir in laksa paste and cook for a few minutes.
Prepare Laksa Broth
- Add the coconut milk and fish sauce to the pan. Mix well and let it simmer.
Assemble Laksa
- In another pot, cook the vermicelli noodles according to package instructions. If using hokkien noodles, cook them as well. Divide noodles into bowls, add bean sprouts, tofu puffs, and ladle the hot broth over.
Notes
For a vegetarian version, substitute chicken with vegetables or tofu. Adjust the heat by adding more or less chili based on your taste. Try homemade laksa paste for an even fresher flavor.