📝 About This Recipe
Experience the soul-warming magic of Southeast Asian street food in a fraction of the time. This Express Laksa delivers a complex, multi-layered broth featuring creamy coconut milk, punchy lemongrass, and a hint of spice that dances on the palate. By utilizing high-quality store-bought paste and a few 'chef's secrets,' you get that authentic, slow-simmered taste in a format perfect for a busy weeknight.
🥗 Ingredients
The Broth Base
- 4 tablespoons Laksa Paste (high-quality Malaysian or Thai brand)
- 1 tablespoon Vegetable Oil (neutral flavor like canola or grapeseed)
- 2 cups Chicken or Vegetable Stock (low sodium preferred)
- 1 can Full-fat Coconut Milk (400ml; do not use light coconut milk)
- 1 tablespoon Fish Sauce (adjust to taste for saltiness)
- 1 teaspoon Brown Sugar (to balance the heat)
Proteins and Noodles
- 150 grams Rice Vermicelli Noodles (dried weight)
- 8-10 pieces Large Shrimp (peeled and deveined, tails on)
- 6-8 pieces Tofu Puffs (halved to soak up the broth)
- 6 pieces Fish Balls or Sliced Fish Cakes (optional but authentic)
Fresh Elements & Garnish
- 1 handful Bean Sprouts (rinsed)
- 1 Hard-boiled Egg (halved)
- 1/4 cup Fresh Cilantro or Thai Basil (roughly chopped)
- 1 Lime (cut into wedges)
- 1 Red Chili (thinly sliced for extra heat)
👨🍳 Instructions
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1
Place the dried rice vermicelli in a large heat-proof bowl and cover with boiling water. Let soak for 5-7 minutes until tender, then drain and set aside.
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2
Heat the vegetable oil in a medium pot or deep wok over medium heat. Add the Laksa paste and fry for 2 minutes until it becomes fragrant and the oil begins to separate slightly.
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3
Pour in the chicken or vegetable stock and bring to a gentle simmer, stirring to incorporate the fried paste.
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4
Stir in the coconut milk, fish sauce, and brown sugar. Bring the liquid back to a very gentle simmer; do not let it boil vigorously or the coconut milk may split.
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5
Add the tofu puffs to the broth. These act like sponges, soaking up the flavorful liquid as it heats through.
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6
Add the shrimp and fish balls/cakes to the simmering broth. Cook for 2-3 minutes until the shrimp are pink and opaque.
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7
Taste the broth. If you want it saltier, add a splash more fish sauce; if you want it smoother, add a touch more sugar.
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8
Divide the softened rice noodles into two deep serving bowls.
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9
Ladle the hot broth, shrimp, and tofu puffs generously over the noodles.
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10
Top each bowl with a handful of fresh bean sprouts and a half of a hard-boiled egg.
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11
Garnish with fresh cilantro, sliced red chilies, and a lime wedge on the side.
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12
Serve immediately while piping hot, encouraging diners to squeeze the lime over the soup before eating.
💡 Chef's Tips
Always fry your laksa paste in oil first; this 'blooms' the spices and releases the essential oils for a deeper flavor. If you cannot find tofu puffs, use firm tofu cubes, but fry them slightly beforehand for better texture. Don't overcook the rice noodles; they will continue to soften once the hot broth is poured over them. For a creamier broth, use only the thick cream from the top of the coconut milk tin first, then add the liquid later. If the broth is too spicy, add an extra squeeze of lime juice or a teaspoon of peanut butter to mellow it out.
🍽️ Serving Suggestions
Pair with a cold glass of Thai Iced Tea or a crisp Lager to cut through the richness. Serve with a side of Sambal Oelek for those who want to dial up the heat. A side of steamed bok choy or Chinese broccoli adds a nice crunch and nutritional balance. Use a deep ceramic spoon and chopsticks for the most authentic eating experience.