Traditional Malaysian Laksa Recipe
This authentic Malaysian laksa is such an iconic dish - a rich, fragrant broth with lots of spice, noodles and deeply satisfying flavours. Whilst there are lots of regional variations, the base generally uses plenty of garlic, ginger, galangal, lemongrass, chilli and dried shrimps (belacan), this latter gives the soup that distinct and intense prawn undertone.
To keep things properly authentic without a long shopping list, I use Tean's Gourmet Curry
Laksa Paste as the base - it's made in Malaysia and used in professional kitchens there, so it does a lot of the hard work for you.
Servings 6 | Cook Time: 50 mins | Prep Time: 10 mins |
Ingredients
For the broth
6 bone-in & skin-on chicken thighs
200g raw shelled prawns
200g Tean's Gourmet Paste for Curry Laksa
400ml coconut milk
1.2ltrs water
2tsps Somerset Foodie chicken stock
For the toppings
450g rice vermicelli noodles soaked in boiling water for 5 minutes
325g bean sprouts, blanched for 30 seconds or microwaved for 1 minute
3 eggs, boiled for 6½ minutes, refreshed in cold water. Peeled and halved
6 wild Atlantic prawns, defrosted (optional)
Fresh mint
Fresh coriander
Lime wedges
Ping Coombes Peanut & Shallot Chilli Oil
Instructions
1. Bring 1.2ltrs of water to the boil, adding in 2tsps of Somerset Foodie chicken stock and gently poach the chicken thighs for around 30 minutes. The secret to poaching chicken is not to let the water boil too hard as this will dry out the meat. Ideally, you want just the odd bubble coming to the surface and the water to be around 80-85°C.
2. Whilst the chicken is poaching, boil the eggs and refresh in cold water, peel and half them.
3. Pour boiling water over the vermicelli noodles, leave for 5 minutes. Once they have softened (taste one to check), drain and refresh under cold running water.
4. Once the chicken is cooked, remove from the liquid, making sure you reserve the broth as this is the base of your soup. Once they have cooled a little remove the skin and bones and shred into bite-sized pieces, keep to one side.
5. In the same poaching liquid, cook the shelled prawns for 30 seconds, or until pink, then
remove and set aside. If using whole shell-on prawns for garnish, cook these the same
way - it's optional, but it makes for a prettier bowl.
6. Now add all the paste and coconut milk to the broth and simmer for 10 minutes.
7. Blanch or microwave the beansprouts.
8. To serve, divide the noodles between bowls and top with poached chicken, beansprouts, prawns and half a boiled egg each. Ladle over the hot broth and finish with fresh herbs, a lime wedge and a drizzle of Ping Coombes Peanut & Shallot Chilli Oil.
Enjoy! Foodies, don't forget to tag us if you post this on socials and if you enjoyed making this recipe - leave us a review below... Ben x
