📝 About This Recipe
Transport your senses to the bustling street markets of Southeast Asia with this luxurious, coconut-based noodle soup. This recipe balances the fiery heat of bird's eye chilies with the creamy richness of coconut milk and the deep umami of a scratch-made rempah (spice paste). Bursting with succulent prawns, tender calamari, and plump mussels, it is a masterclass in the complex interplay of spicy, salty, and sweet flavors.
🥗 Ingredients
The Spice Paste (Rempah)
- 10-12 pieces Dried red chilies (soaked in hot water until soft)
- 4 large Shallots (peeled and roughly chopped)
- 2 inch piece Fresh galangal (peeled and sliced)
- 2 stalks Lemongrass stalks (white parts only, finely sliced)
- 1 teaspoon Turmeric powder (or 1 inch fresh turmeric)
- 1 tablespoon Belacan (shrimp paste) (toasted until fragrant)
- 4-5 pieces Cashews or Macadamia nuts (for richness and body)
The Broth and Seafood
- 4 tablespoons Vegetable oil
- 1.5 liters Seafood or chicken stock (high quality)
- 400 ml Coconut milk (full fat for best texture)
- 12 pieces Large prawns (peeled and deveined, tails left on)
- 200 grams Calamari rings (fresh)
- 8-10 pieces Mussels (cleaned and debearded)
- 8 pieces Fried tofu puffs (Tau Pok) (halved to soak up broth)
- 2 tablespoons Fish sauce (adjust to taste)
- 1 tablespoon Palm sugar (or brown sugar)
Noodles and Garnish
- 400 grams Rice vermicelli or Laksa noodles (cooked according to package instructions)
- 1 cup Bean sprouts (blanched briefly)
- 1/2 cup Fresh cilantro (roughly chopped)
- 2 pieces Hard-boiled eggs (halved)
- 1 piece Lime (cut into wedges)
👨🍳 Instructions
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1
Prepare the spice paste by combining the soaked chilies, shallots, galangal, lemongrass, turmeric, toasted belacan, and nuts in a food processor. Blitz until a very smooth, thick paste forms, adding a splash of water if necessary.
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2
Heat the vegetable oil in a large, heavy-based pot or Dutch oven over medium heat. Add the spice paste and sauté for 8-10 minutes. This is a crucial step; cook until the oil begins to separate from the paste and it turns a deep, dark red.
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3
Pour in the seafood or chicken stock and bring the mixture to a gentle boil. Reduce heat and let it simmer for 15 minutes to allow the flavors to marry.
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4
Stir in the coconut milk and bring the broth back to a very gentle simmer. Do not let it boil vigorously once the coconut milk is added, as it may curdle.
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5
Season the broth with fish sauce and palm sugar. Taste and adjust; it should be a perfect balance of salty, spicy, and slightly sweet.
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6
Add the fried tofu puffs to the simmering broth. They act like sponges, soaking up the flavorful liquid.
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7
Gently add the mussels to the pot. Cover and cook for 2-3 minutes until they begin to open.
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8
Add the prawns and calamari rings. Poach them in the liquid for 2-3 minutes until the prawns are pink and opaque and the calamari is just tender. Do not overcook.
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9
While the seafood finishes, divide the cooked noodles and blanched bean sprouts among four deep serving bowls.
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10
Ladle the hot broth and a generous portion of seafood and tofu puffs over the noodles.
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11
Garnish each bowl with half a hard-boiled egg, a handful of fresh cilantro, and a lime wedge on the side.
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12
Serve immediately while piping hot, encouraging diners to squeeze the lime juice over the top for a bright finish.
💡 Chef's Tips
Don't rush the frying of the spice paste; 'breaking the oil' is the secret to a professional-grade Laksa flavor profile. If you can't find fresh galangal, use ginger, though the flavor will be slightly more peppery and less citrusy. For an extra layer of flavor, sear the prawn shells in the oil first, then remove them before adding the spice paste. Always use full-fat coconut milk; the light versions lack the mouthfeel required for an authentic Laksa. If the broth is too spicy, add an extra splash of coconut milk or a teaspoon more of sugar to mellow the heat.
🍽️ Serving Suggestions
Serve with a side of Sambal Oelek for those who want an extra kick of heat. A chilled glass of off-dry Riesling or a crisp Thai lager pairs beautifully with the spice. Provide a small dish for discarded shells and plenty of napkins for a messy, authentic experience. Add a side of 'Mantou' (Chinese steamed buns) to soak up every last drop of the creamy broth. A light cucumber salad with rice vinegar makes a refreshing palate cleanser between bites.