Laksa Soup
Learn how to make a good laksa soup from scratch. This restaurant-quality laksa is packed with flavors and is so aromatic. The broth has the perfect balance of sweet, savory, and spicy tastes. So addictive! A hearty and comforting soup that you can enjoy all year round.
Ingredients
- 6 large chicken drumsticks
Laksa Paste:
- 5 cm fresh ginger , (peeled) - about 10 grams.
- 5 cm fresh galangal, (peeled) - about 10 grams.
- 5 cm fresh turmeric, (peeled) - about 15 grams.
- 7 candlenuts, (or use macadamia nut)
- 2 large lemongrass stem, (white part only, cut in small parts) - 30 grams.
- 10 pieces dried red chillies
- 1½ tablespoons dried shrimp
- 20 grams belacan or terasi
- 5 garlic cloves, (peeled)
- 2½ oz shallots, (peeled)
- 1 fresh red jalapeño or serrano, (seeded)
Other Ingredients:
- 7 tablespoons neutral oil , (divided)
- 2-4 tablespoons fish sauce
- 1 teaspoon sugar, (add more according to your liking)
- 1 can (13.5 oz) coconut cream
- 8 cups low sodium chicken broth
- 1 pound large shrimp, (peeled, deveined, shells reserved)
- 11 oz fish balls
- 7 oz fried tofu puffs, (halved)
To Serve:
- 1 pound rice noodles
- bean sprouts, (blanch in boiling water for 45 seconds)
- cilantro
- lime wedges
Instructions
- Soak dried red chili peppers in hot water for 20 minutes. Reserve 3-4 tablespoon of liquid. Soak dried shrimp in hot water for 10 minutes. Drain.
- In a food processor, pulse all laksa paste ingredients and 3-4 tablespoon of dried chili pepper soaking liquid until smooth. Heat 4 tablespoon of oil in a skillet, cook the paste, keep stirring for about 4-5 minutes over medium high or until the oil separates from the paste. Set aside.
- In a large pot over high heat, add chicken and enough water to cover the meat. Boil for 3 minutes. Remove the chicken from the pot, transfer it to a plate, and discard all liquid.
- In a large clean pot, heat 3 tablespoon of oil over high heat. Add shrimp shells and cook, keep stirring for 4-5 minutes. Add broth and drumsticks. Bring to a boil then lower the heat to medium-low, simmer gently, uncovered, for 30 minutes or until the chicken is fully cooked.
- Remove the shrimp shells from the pot. Add laksa paste, fish sauce, and sugar. Simmer for 10 minutes.
- Add coconut milk, tofu, and fish balls. Simmer until they are warm throughout for 10-15 minutes. Add shrimp and cook until they are fully cooked for about 3 minutes. Adjust seasoning with salt, sugar, or fish sauce if needed.
- Serve with rice noodles, fish balls, shredded chicken, tofu, bean sprouts, cilantro, lime wedges, and sambal.
Notes
The nutrition fact: It doesn't include the fish balls and toppings. The sodium content can vary depending on how much broth you put in the soup.
How to store the leftover: Store the soup and toppings in separate containers. Properly stored, the leftover laksa soup will last 4-5 days in the refrigerator or up to a month in the freezer.
Nutrition
Calories: 829kcalCarbohydrates: 93gProtein: 51gFat: 28gSaturated Fat: 6gTrans Fat: 1gCholesterol: 340mgSodium: 1622mgPotassium: 640mgFiber: 4gSugar: 5gVitamin A: 86IUVitamin C: 11mgCalcium: 247mgIron: 6mg
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