Easy Malaysian Laksa Recipe

Prep all the ingredients: Dice the chicken into strips about ¼ inch thick. Peel and devein the shrimp. Cut the tofu puffs into pieces. If using packaged tofu instead of tofu puffs, fry it on both sides in a pan with a touch of salt and pepper, about 4 minutes per side, and cut into slices. Dice the fresh lemongrass, if using. Crush the kaffir lime leaves.

Cook the rice noodles according to package directions. Drain and set aside.

In a large, heavy-bottomed stockpot, add the oil and sauté the curry paste until aromatic, about 3 minutes. Add the chicken broth and scrape up all the curry bits, whisking to combine. Add the diced lemongrass, crushed kaffir lime leaves, and brown sugar, and bring the soup to a boil. Lower the heat to simmer.

Add the chicken strips and cook for 5 minutes. Add the shrimp and cook for 3 minutes longer. Add the coconut milk. Whisk thoroughly and constantly until the coconut milk and the broth mostly combine and blend together. Cook for a couple of minutes, just until everything is heated through.

Add the fish sauce and the lime juice, starting with 1/2 a lime. Taste and adjust the seasonings as needed.

To assemble a bowl of laksa for serving, divide the noodles among bowls. Ladle the soup over the noodles, ensuring each person gets some chicken and at least 3 shrimp. Top the bowls with the tofu puffs or fried tofu, a handful of fresh bean sprouts, fresh cilantro, diced scallions, and fried shallots. Serve with the sambal oelek or Thai red chili slices and lime wedges.

Equipment Needed

Allergens