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Laksa Soup Malaysian Curry Noodle.
5 from 6 votes

Laksa Soup

Rika
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. 
Prep Time 15 mins
Cook Time 1 hr 10 mins
Course Main Course
Cuisine Malaysian
Servings 6
Calories 829 kcal

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
  • 2 large lemongrass stem, (white part only, cut in small parts) - 30 grams.
  • 10 pieces dried red chillies
  • tbsp dried shrimp
  • 20 grams belacan or terasi
  • 5 garlic cloves, (peeled)
  • oz shallots, (peeled)
  • 1 fresh red  jalapeño or serrano, (seeded)

Other Ingredients:

  • 7 tbsp neutral oil , (divided)
  • 2-4 tbsp fish sauce
  • 1 tsp 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 tbsp of liquid.
    Soak dried shrimp in hot water for 10 minutes. Drain.
  • In a food processor, pulse all laksa paste ingredients and 3-4 tbsp of dried chili pepper soaking liquid until smooth. Heat 4 tbsp 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 tbsp 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
Keyword Laksa Soup, Malaysian Laksa, Malaysian Spicy Noodle Soup
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