The Best Laksa Noodle Soup 😍🌶🍋🍝🍤🍜

Name: The Best Laksa Noodle Soup 😍🌶🍋🍝🍤🍜
Yield: 4-6 persons
Cuisine: British
Ingredients: 300 g egg yellow noodles and 100g glass noodles/rice vermicelli; 8 oz tiger prawns (or 10 fresh shrimps), shelled & deveined; 4-6 chicken thighs rub with salt&lemon juice to marinade for 10'; 5 tbs Rice Bran oil; 2 lemongrass stalks, bashed at the bottom part; 1/2-3/4 can x 400 ml light coconut cream milk. (Shake first); to taste Sugar, salt, white pepper; 4 kaffir lime leaves, teared at the edges leaves; 1 Bean curd puff or Tofu' cut into large cube,; pre-fried first in hot oil. Set aside; 2 cubes vege or chicken bouillon stock; 3 cups chicken broth or water; OTHERS:; 8 dried red chillies, soaked; 2 red bird's eye chili (very hot); 5 cm ginger, peeled; 6 garlic cloves, peeled, mashed; 8 small asian shallots, chopped; 2 inch fresh Galangal, peeled, sliced thinly; (or 1 tbs galangal powder); 15 g fresh turmeric root 6 or 1 tbs ground turmeric; 2 tps ground coriander; 1 tbs sugar; 6 macadamia nuts or 4 candlenuts(has oil,so make a good flavour); 1 tbs fish sauce (1tbs belacan or 2 tbs Shrimp paste); 3 tbs asam Tamarind (it has better flavour than lemon juice) or; 3 kaffir lime or lemons (4 kaffir lime wedges for topping); 50 g Bean sprouts or 2 big handfulls, rinsed; TO SERVE:; 3 boiled eggs, peeled & halved

TS @mterry_kitchen

New Zealand

When I was in Penang on work ministry I've tasted this awesome flavoured soup. It was a very hot and humid day, I was not use in a high temp of the day but the chilli n spicy broth had lifted up my body' stress. Now in my country NZ, we just recently has comes out from quarantine, in the mean time I'd craved for a hot n spicy soup dish recipe from Penang. Already familiar with the Thai seafood Tom Yum soup as I've been dined at Thai restaurant, so I decided to try to cook at home, trying to remember on how to make this Laksa noodle soup which is very well known in Penang, Malaysia, Serawak, Singapore also in Indonesia. Has many varieties and many ways of cooking! 😋🤗
Malaysian Laksa lemak or Spicy Laksa Nyonya is a rich soup with Prawns, fried Tofu' and Hard boiled egg with Coconut cream milk, Bean sprouts, fermented Shrimp paste or Belacan (I substitute this with Fish sauce), spicy laksa paste (red chillis, red bird's eye chillis, galangal,ginger, garlic,turmeric,coriander,Candlenuts/macadamia, Shrimp paste). (Could be added Chicken pieces). The quantity of the Coconut cream milk depends on your preference, it could be heavy to someone as it contents has a little bit of fat, so use 1/2 - 3/4 or whole tin of coconut cream milk.

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Ingredients

4-6 persons

300 gegg yellow noodles and 100g glass noodles/rice vermicelli
8 oztiger prawns (or 10 fresh shrimps), shelled & deveined
4-6chicken thighs rub with salt&lemon juice to marinade for 10'
5 tbsRice Bran oil
2lemongrass stalks, bashed at the bottom part
1/2-3/4 canx 400 ml light coconut cream milk. (Shake first)
to taste Sugar, salt, white pepper
4kaffir lime leaves, teared at the edges leaves
1Bean curd puff or Tofu' cut into large cube,
pre-fried first in hot oil. Set aside
2 cubesvege or chicken bouillon stock
3 cupschicken broth or water
OTHERS:
8dried red chillies, soaked
2red bird's eye chili (very hot)
5 cmginger, peeled
6garlic cloves, peeled, mashed
8small asian shallots, chopped
2 inchfresh Galangal, peeled, sliced thinly
(or 1 tbs galangal powder)
15 gfresh turmeric root 6 or 1 tbs ground turmeric
2tps ground coriander
1 tbssugar
6macadamia nuts or 4 candlenuts(has oil,so make a good flavour)
1 tbsfish sauce (1tbs belacan or 2 tbs Shrimp paste)
3 tbsasam Tamarind (it has better flavour than lemon juice) or
3kaffir lime or lemons (4 kaffir lime wedges for topping)
50 gBean sprouts or 2 big handfulls, rinsed
TO SERVE:
3boiled eggs, peeled & halved
1big onion,chopped finely. Fried in 2 tbs oil until dark brown,
keep them aside for topping
Garnish with coriander leaves & bunch of mint & chopped roughly
To serve with steam Jasmine Rice & cold Lemon Lime Bitters drink

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Steps

1

Soak the chillies.In a wok with 3 tbs hot oil, put the tofu' pieces until brown on all over, remove and set aside.In a saucepan put water enough to cover the chicken thighs, add lemon grass stalks, salt, white pepper, cook to poach over low heat for 15'.Remove,set aside to cool then cut the meat into strips discarding the skin.Poach the prawns or shrimps for 2'-3' in the same poaching liquid.Once they're cooked (don't let overcook otherwise becomes hard) remove with a slotted spoon & set aside.
2

Instead of using water, you can use this poaching liquid to make laksa broth - just top it up with water until it reaches 5 cups. Warm the broth, add the egg noodles, the vermicelli noodles and 3 menits later add the bean sprouts and cook until just tender. Turn off heat, remove with a large Asian slotted colander. Set aside. In a wok put 2 tbs oil, heat the oil, add the chopped onions and stir-fry for 3'-4' until well dark brown. Remove, set aside.
3

In a food processor put all the ingredients: the dried chilli, garlic, shallots, ginger, fresh galangal (see image), candlenuts or macadamia nuts and whizz shortly until form a smooth spice paste. In a big pot put 1 tbs oil, on medium heat saute' the paste, add (galangal powder if not using fresh one), turmeric powder & coriander powder for 2' or until develop fragrance aroma, the oil seperate from the spicy paste.
4

To the chicken broth, add chicken/vege stock with bouillon cubes, 4 kaffir leaves, fish sauce & bring the soup to boil.Lower the heat to simmer.Add coconut milk,sugar, salt,tamarind paste & simmer 3' while keep on stirring, add the pre-fried tofu' puff, simmer for 5' then add bean sprouts and1 tsp sesame oil & boil for another 2' & stir. Taste the season.Turn off heat. Discard the lemon grass and the kaffir-lemon leaves.
5

Put on individual dish some portion of the blanched egg noodle, the vermicelli noodles & the bean sprouts.Then with a laddle spoon pour over the hot broth mixture with 3 tofu' puff over the noodles & bean sprouts, then on top put the halved boiled eggs. Sprinkle coriander & mint leaves on top centre, garnish with a lime wedges and fried crispy onions. To serve with a side dish hot steam Jasmine Rice. Enjoy 😍😋

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Cooksnaps

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TS @mterry_kitchen

on July 26, 2020 05:03

New Zealand

As an ordinary housewife, I love doing home cooking & baking, or sperimenting world culinary but I'm a learner in the kitchen, so bear patience with me of my mistakes as all depend on time, availability, strength of health,moods & budget. I have to do the recipes that suites to me, to my husband, kid to my own family's preferences, so my cooking is just simple and not a restaurant style.🇮🇩 😚 I spent my childhood till teen age in Indonesia, a country that loves rice, spicy casserole with gravy, light soup bowls with sambals hot chili sauce on top. My mum cook almost daily 🐟🐋🐬fresh fish dishes, a menu that has plenty of vegetables on the table, we oftenly have snack many times a day. Delightful for us as kids to have🍍🍋🌽plenty of tropical fruits at home. In my birth city the sun shine 10 months yearly, the heavy raining season is 2-3 months approximately it depends in what zone location you are.😍My mom is passionately into cooking and I growing up got inspired and learnt from her cooking recipes, but I didnt learn much because I spent most of the time with the school programs.😍🌶Now I live with my husband in New Zealand. I couldn't find many of the ingredients from the Asian stores for my cooking, so I've tried to substitute the ingredients. The results are that the taste of my cooked dishes are not perfect to the original recipes. I've to reduce the quantity of the hot chilies as my husband or invited friends who can't eat hot meal at all but the main thing is that the dishes taste delicious & healthy.My quote: Keep on trying to improve my own cooking. Cooking is just fun and a relaxing moment to enjoy food around the table with my family 😚 🤗