Classic Homemade LaksaOctober 14, 2012
- Mikka WeeWords
With the advent of Singaporean restaurants mushrooming everywhere, it isn’t a surprise that Laksa has skirted its way into the local noodle soup scene. Not to mention, its different spice levels that can range from mild to burning. In any case, here is a recipe for a homestyle Laksa that can satisfy your savory coconut cream cravings. The ingredients are pretty easy to spot in your local grocery, so it’ll save you the hassle of having to dig through various specialized Thai stores just to get a certain flavor right.
If you happen to be a spicephobe like me, you’d better take it easy on the chili (lest you’d want to breathe out fire like a dragon). On the other hand, if you enjoy the numbing sensation of the heat spread across your taste buds like an exotic wildfire, then have it your way. You have every right to go crazy.
Don’t say we didn’t warn you.
Total Time: 35 minutes / Yield: 2 servings
- 2 stalks lemongrass
- 2 tsp grated ginger
- 3 cloves garlic, sliced
- 1 tbsp sliced shallots
- 1 tsp Thai shrimp paste or Belacan (bagoong)
- 2-3 tsp Laksa paste
- 3 pcs dried red chili
- 1 tbsp oil
- 1/2 cup coconut cream
- 2-3 cups water
- 1/2 tsp chicken powder (or use chicken stock)
- 1 tsp sugar
- salt, to taste
- 8 pcs peeled shrimps
- 4 pcs fish balls, sliced
- 2 cups cooked hofan noodles
- 2 lime wedges
- 1/2 cup bean sprouts, blanched
- Cilantro, for garnish
- Heat oil in a pot over medium flame.
- Bruise lemongrass stems by hitting perpendicularly with the back side of the knife.
- Sauté lemongrass in oil for 1 minute.
- Add ginger, garlic, shallots and shrimp paste. Sauté for another 2 minutes.
- Add in Laksa paste and sauté for another minute.
- Add in coconut cream and water. Season with chicken powder, sugar and salt to taste.
- Add in shrimps and fish balls. Boil until shrimps are cooked. Adjust seasonings. Turn off fire.
- Divide noodles into two bowls. Pour soup.
- Divide shrimps and half balls in two.
- Top with bean sprouts, lime and cilantro.