📝 About This Recipe
Transport your senses to the bustling night markets of Malaysia and Singapore with this rich, coconut-based spicy noodle soup. This Halal-certified version balances the punchy heat of a homemade chili paste with the creamy sweetness of coconut milk and the savory depth of a seafood-and-chicken broth. It is a complex, multi-layered dish that offers a perfect symphony of spicy, salty, and creamy notes in every spoonful.
🥗 Ingredients
Laksa Spice Paste (Rempah)
- 10-12 pieces Dried Red Chilies (soaked in hot water and deseeded)
- 5-6 pieces Shallots (peeled and roughly chopped)
- 4 cloves Garlic
- 2 inches Fresh Galangal (peeled and sliced)
- 2 stalks Lemongrass (white parts only, finely sliced)
- 1 teaspoon Turmeric Powder (or 1 inch fresh turmeric)
- 4 pieces Candlenuts or Macadamia Nuts (for richness and thickening)
Soup Base & Proteins
- 4 tablespoons Vegetable Oil (for frying the paste)
- 1.5 liters Chicken or Seafood Stock (high quality, Halal certified)
- 400 ml Coconut Milk (full fat for best results)
- 250 grams Chicken Breast (thinly sliced)
- 12 pieces Large Prawns (peeled and deveined, tails left on)
- 8-10 pieces Tofu Puffs (Tau Pok) (halved to soak up the broth)
- 100 grams Fish Cakes (sliced)
Noodles and Garnish
- 400 grams Rice Vermicelli or Thick Rice Noodles (cooked according to package instructions)
- 1 cup Bean Sprouts (blanched briefly)
- 2 pieces Hard-boiled Eggs (halved)
- 1/4 cup Fresh Laksa Leaves (Vietnamese Mint) (finely chopped)
- 1 piece Lime (cut into wedges)
- 2 tablespoons Sambal Oelek (optional, for extra heat)
👨🍳 Instructions
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1
Prepare the spice paste by blending the soaked chilies, shallots, garlic, galangal, lemongrass, turmeric, and nuts with a splash of oil or water until a smooth, vibrant red paste forms.
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2
Heat 4 tablespoons of oil in a large heavy-bottomed pot or wok over medium heat. Add the spice paste and sauté for 8-10 minutes, stirring constantly until the oil begins to separate from the paste (pecah minyak) and the aroma fills the kitchen.
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3
Pour in the chicken or seafood stock. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 15 minutes to allow the flavors to marry.
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4
Stir in the coconut milk slowly. Ensure the heat is low to prevent the coconut milk from curdling. Add the tofu puffs at this stage so they can begin absorbing the broth.
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5
Season the broth with salt and a pinch of sugar to balance the heat. If you have Halal-certified fish sauce or salt, adjust to your taste preference.
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6
Add the sliced chicken and fish cakes to the simmering broth. Cook for about 4-5 minutes until the chicken is just opaque and cooked through.
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7
Gently drop in the prawns. Cook for 2-3 minutes until they turn pink and curl slightly. Do not overcook them, as they will become rubbery.
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8
While the proteins cook, prepare your serving bowls. Place a portion of the cooked rice noodles and a handful of blanched bean sprouts in each bowl.
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9
Ladle the hot broth generously over the noodles, ensuring each bowl gets a share of chicken, prawns, fish cakes, and tofu puffs.
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10
Garnish each bowl with half a hard-boiled egg and a generous sprinkle of chopped laksa leaves.
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11
Serve immediately with a lime wedge on the side and a dollop of sambal for those who want an extra kick.
💡 Chef's Tips
Frying the spice paste until the oil separates is the most critical step for achieving a deep, authentic flavor. If you cannot find laksa leaves, a mix of fresh cilantro and mint is a decent substitute. To make the broth even richer, use prawn head oil by sautéing prawn shells in oil and straining it before starting the paste. Always use full-fat coconut milk; low-fat versions lack the necessary mouthfeel and can break under heat. Don't skip the tofu puffs—they act like sponges and are often the best part of the dish.
🍽️ Serving Suggestions
Serve with a side of extra sambal and lime wedges to allow guests to customize their spice and acidity levels. Pairs beautifully with a cold glass of Iced Teh Tarik (Pulled Tea) or Calamansi juice. Provide a small side dish of pickled green chilies for a bright, vinegary contrast. Offer a 'Chinese spoon' and chopsticks, which is the traditional way to enjoy the noodles and broth together.