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This is an easy yet probably not too authentic recipe for laksa, with chicken, fish balls and tofu. It's not that spicy, but add more chillies and this dish is not only fiery, but tangy and creamy. The serving sizes are not quite as big as they are at restaurants, so feel free to add more stock to increase volume and make it more soupy.
1/2 cup vegetable oil (divided)
1/2 large red onion
1/2 - 2 long red chilli
2 tablespoons fresh grated ginger
3 fresh garlic gloves
2 tablespoons dark palm sugar
3 tablespoons water
1 litre boiling water
500g skinless chicken thigh fillets, chopped in bite-sized pieces
2 1/2 tablespoons laksa paste (from jar)
1 - 2 cups coconut cream
1/4 cup fish sauce
16 small fish balls, cut in half
16 fried tofu puffs, cut in half
1/2 bunch fresh coriander, chopped finely
2 cups cooked thin egg noodles
1 cup cooked thick rice noodles
1 cup bean sprouts
20 min › Cook:
20 min › Ready in:
In a blender, blend red onion, chilli, ginger, garlic and palm sugar with 3 tablespoons of water and 2 tablespoons oil, until all is combined in a smooth paste.
In a medium pot on high heat, add boiling water and cook chicken pieces in batches for about 5 minutes. When all the chicken is poached, set aside. Do not discard water, keep it on the heat.
Heat remaining oil in a large pot and add the fresh and jar pastes. Cook for 5 min and add chicken pieces, cooking for a further 3 min.
Add at least half of the boiling chicken stock into the pot, along with coconut cream and fish sauce. (For a runnier soup, add more stock.)
Add fish balls, tofu, coriander (reserve some for garnish) and the juice of half of the lime. Simmer for 5 min.
To serve, place 1/2 cup of egg noodles and 1/4 cup rice noodles into large bowls. Top with soup and garnish with bean sprouts, coriander and a lime wedge.
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