| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 500 | 20g | 13g | 35g |
| sugars | fibre | protein | salt |
| 6g | 4g | 27g | 1.2g |
Why I Love Malaysian Laksa
The first time I tried the inviting and vibrant Malaysian dish, Laksa, I knew I had encountered something truly special. The complexity of flavors and richness of the broth instantly took my senses on an unforgettable journey to Southeast Asia. It was from sampling this standout dish that I truly understood the diversity of our world’s gastronomic culture, similarly to the culinary diversity I experience daily in New York City. This enticing combination of ingredients and cultural fusion invests Laksa with a unique character, an experience I happily bring to my own kitchen.
The Inspiration Behind the Dish
The potpourri of flavors that mingle in this dish remind me of our beloved city, New York, a place that thrives on the complexity and diversity of cultures blending together. The Laksa’s medley of spicy, sweet, sour, and umami tie together seamlessly, an explosion of flavor that creates a culinary masterpiece. Much like a New York bagel, the seemingly simple dish offers gastronomical layers that transport you to different places in just a single bite. If New York City were to be mirrored in a Southeast Asian soup dish, it would make a compelling argument for Laksa.
I have to give credit where it is due, though, as it was celebrated Chef Norman Musa who influenced my take on this delightful dish. Chef Musa’s passion for bringing Malaysian cuisine to the global platform, and the blend of tradition and innovation in his cooking, was a guiding inspiration for my Laksa recipe.
Surrounded by Complementary Dishes
Laksa is quite the versatile companion in a multi-course dinner. For starters, a lightly dressed Spinach, Tomato, and Pomegranate Salad can provide the crisp and refreshing contrast to Laksa’s richer depths. If you are leaning towards sweets, a light, palate-cleansing dessert like a serving of Mango Sticky Rice can round out the meal.
In comparison to other dishes, Laksa resembles a mix between a Tom Yum soup from Thailand and the Korean dish Jjampong owing to its belly-warming spiciness and the enriching depth of its seafood broth. Yet, the subtle note of coconut and the use of vermicelli noodles gives it a distinctive personality that leaves you longing for another bowl.
By sharing these recipes, it is my hope to convey the sheer joy and thrill that I experience when I discover new culinary horizons. Laksa, abundant with colors, flavors, and textures, is not just a food dish – it is a whole experience that encapsulates my love for varied and diverse food culture. Happy cooking!
What You’ll Need
- 1 lb boneless chicken thighs
- 6 cups water
- 1 packet laksa paste (200g)
- 1 can coconut milk (400ml)
- 14 oz rice vermicelli noodles
- 1 cup bean sprouts
- 3 hard-boiled eggs, quartered
- 1 cucumber, julienned
- 3 limes, quartered
- 6 tablespoons chopped fresh cilantro
- 6 tablespoons chopped fresh mint
- 2 red chilies, sliced thin (optional)
Method
Step One
First, place the boneless chicken thighs in a large pot over medium heat and pour in 6 cups of water. Allow this to simmer for 15-20 minutes until the chicken is fully cooked.
Step Two
Remove the chicken from the pot but keep the broth. Wait for the chicken to cool down then shred it into pieces. Set this aside for later.
Step Three
Take your packet of laksa paste and add it into the pot with the broth. Stir thoroughly till it’s fully dissolved then pour in the can of coconut milk. Let the broth simmer for another 15 minutes.
Step Four
While the broth is simmering, prepare the rice vermicelli noodles according to the packet instructions. Once cooked, drain the noodles and set them aside.
Step Five
Prepare your accompaniments. This involves washing and draining the bean sprouts, quartering the hard-boiled eggs, julienning the cucumber, quartering the limes, and chopping up the fresh cilantro and mint. Slice up the red chilies as well if you prefer your laksa spicy.
Step Six
To serve, divide the cooked vermicelli noodles into bowls. Add in the shredded chicken, bean sprouts, cucumber, and quartered eggs. Pour the hot broth over the top. Finally, garnish with cilantro, mint, lime quarters, and optionally, red chilies for an extra kick.
Step Seven
Enjoy your homemade laksa while it’s hot. Remember, the broth will soak into the ingredients as it sits, so mix well before eating to make sure every bite is saturated in flavor.
