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.
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.