She will also be able to attest to my obsession with Laksa. Because approximately once a month, I trek wide and far as required to get my Laksa fix. I have been known to drive an hour to a place called Temasek in Parramatta which I think has one the best Laksas in Sydney

Laksa as we know it here in Australia is made with a coconut broth that is spicy and fragrant. However, there are actually quite a few different types of Laksas and those who travel to Malaysia are often surprised to learn that the most popular Laksa has a much stronger curry flavour and is not made with a coconut broth.

Laksa

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Added a few prawns (raw then pan fried quickly with garlic/chilli) and also Chinese broccoli, leaves chopped and added to bowls before serving and thicker stems splashed with water then quickly hit in microwave for 1 minute before adding to the bowls. Yummy!!

Made this tonight and added some sliced mushrooms and a couple of halved cherry tomatoes. This laksa was the best. Husband said best ever and we have made and eaten a few in our time. Thanks Nagi!

Made this recipe for my son.

I dialled back the heat a bit and used coconut cream the second time to achieve a richer broth. I made it with seafood the first time and with chicken and prawns the second time (which we all preferred). The tofu puffs are mandatory!

Will be making again soon for friends. It made 3 generous servings. Delicious!

So, I followed this recipe to the exact, and it turned out SO AMAZING! I had to make my own fried shallots, but besides that, a few steps but relatively easy!

My favorite soup now so addictive ?

I love this recipe and use it all the time. As a short cut i use chicken stock powder and chicken breast. I also find Richmond curry laksa paste to be more authentic Malaysian with a strong spicy taste. Also Hakka Fried fish slices (or fish balls) are a really delicious addition.

Laksa is spicy, fragrant noodle soup found across Southeast Asia, particularly Singapore, Malaysia, and Indonesia. It consists of noodles (either wheat noodles, rice vermicelli, or egg noodles/hokkien noodles) in a thick broth made with spices, fresh aromatics, shrimp paste, and coconut milk. Common toppings include fried tofu puffs, fish cakes, blanched cockles, chicken, shrimp, minced laksa leaves, bean sprouts and other vegetables.

Preheat your oven to 400 degrees F. Season the chicken thighs with salt and pepper (we used white pepper, but you can also use black pepper), and place on a baking sheet lined with parchment paper. Bake in the oven for 40 minutes. Remove from the oven and set aside.

Meanwhile, rinse the noodles in warm water (for cooked hokkien noodles or rice vermicelli) or prepare according to package instructions (for fresh or dried wheat noodles). Distribute among four large noodle soup bowls.

Shred the cooked chicken and skin and distribute among the bowls. Pour any juices from the roasting pan into the broth. (You can even use a little bit of warm water to scrape any lingering tasty bits off the parchment paper).

Season the broth with lime juice and more fish sauce to taste, until your broth has reached your desired levels of saltiness/sourness. If you would rather not use fish sauce as your salting agent (it can be quite pungent to some palates), season with salt instead.

To assemble the laksa, pour the broth over the noodles and chicken, and add a couple pieces of soy puff to each. Top with the cooked shrimp, bean sprouts, cilantro, and fried shallots. Serve with extra lime wedges, and enjoy!

TheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

Sarah is the older daughter/sister in The Woks of Life family. Creator of quick and easy recipes for harried home cooks and official Woks of Life photographer, she grew up on episodes of Ready Set Cook and Good Eats. She loves the outdoors (and of course, *cooking* outside), and her obsession with food continues to this day.

Laksa is a spicy noodle dish popular in Southeast Asia.[2][3] Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawns or fish. Most variations of laksa are prepared with a rich and spicy coconut curry soup or a broth seasoned with asam (tamarind or gelugur).

There are various theories about the origins of laksa. One theory about the dish's origins goes back to the 15th century Ming Chinese naval expeditions led by Zheng He, whose armada navigated Maritime Southeast Asia.[8] Overseas Chinese migrants had settled in various parts of Maritime Southeast Asia, long before Zheng He's expedition. However, it was after this that the number of Chinese migrants and traders significantly increased. These Chinese men intermarried into the local populations, and together they formed mixed-race communities called the Peranakan Chinese or Straits Chinese.[8] In Malaysia, the earliest variant of laksa is believed to have been introduced by the Peranakan Chinese in Malacca.[9] The name laksa is derived from the word spicy () and grainy or sandy () in the Min Chinese dialect, which denotes the spicy taste and the grainy texture (either from grinding onion, granules of fish or meat, or curdled coconut milk) of laksa, since the Peranakan Malay is a creole language that is heavily influenced by a dialect of Hokkien.

Another theory is that the word laksa is theorised to come from an ancient Persian word for "noodles".[8] According to Denys Lombard in the book Le carrefour Javanais. Essai d'histoire globale II (The Javanese Crossroads: Towards a Global History, 2005), one of the earliest record of the word laksa to describe noodles was found in the Javanese Biluluk inscription dated from 1391 of Majapahit era that mentions the word hanglaksa. Hanglaksa in Kawi means "vermicelli maker".[10] In Sanskrit, laksa means "one hundred thousand", referring to numerous strands of the vermicelli. The term laksa or lakhshah is also believed to have come from Persian or Hindi which refer to a kind of vermicelli.[10]

In Indonesia, the dish is believed to have been born from the mixing of the cultures and cooking practices of local people and Chinese immigrants.[12] Historians believe laksa is a dish that was born from actual intermarriage.[7] In early coastal pecinan (Chinese settlement) in maritime Southeast Asia, it was only Chinese men that ventured abroad out from China to trade. When settling down in the new town, these Chinese traders and sailors set out to find local wives, and these women began incorporating local spices and coconut milk into Chinese noodle soup served to their husbands. This creates the hybrid Chinese-local (Malay or Javanese) culture called Peranakan culture.[7][13] As Peranakan Chinese communities have blended their ancestors' culture with local culture, Peranakan communities in different places now demonstrate diversity according to the local flavour.[14]

A wide variety of laksa exists in Southeast Asia, with regional and vendor-specific differences. Laksa can be broadly categorized by its two main ingredients: noodles and soup. Most preparations of laksa are garnished with herbs. Two of the most widely used herbs are mint and Vietnamese coriander, known in Malay as daun kesum or by its colloquial name daun laksa "laksa leaf". Another popular garnish used for many laksa recipes is the unopened flower bud of the torch ginger, usually sliced or shredded.

Thick rice noodles, also known as "laksa noodles" are most commonly used, although thin rice vermicelli ( "bee hoon") are also common. Some laksa variants might use fresh rice noodles handmade from scratch, other types of noodles; Johor laksa for example uses wheat-based spaghetti,[15] while Kelantanese laksam is served with wide strips of rice noodle rolls similar in texture to shahe fen.

The type of Laksa is generally based upon the soup base employed in its recipe; either rich and savoury coconut milk, fresh and sour asam (tamarind, tamarind slice), or a combination of those two.

Laksa with a rich and strongly spiced coconut gravy is typically described in Malaysia and Singapore as Laksa Lemak or Nyonya Laksa (Laksa Nyonya). Lemak is a Malay culinary description that specifically refers to the presence of coconut milk which adds a distinctive richness to a dish, whereas Nyonya alludes to the dish's Peranakan origins and the role of women in Peranakan cuisine. "Laksa" is also an alternate name used for curry mee, a similar coconut soup noodle dish widely popular within the region which is sometimes known as curry laksa.[2] The most common toppings for the various versions of coconut soup laksa include eggs, deep-fried tofu, beansprouts, and herbs, with a spoonful of sambal chilli paste on the side as a relish.

In Indonesia, most laksa variants are coconut milk-based soups. Common spices include turmeric, coriander, candlenut, lemongrass, garlic, shallot, and pepper cooked in coconut milk. Widely available daun kemangi (lemon basil leaf) is commonly used instead of daun kesum commonly used in Malaysia and Singapore. Thin rice vermicelli ("bee hoon") is most commonly used, instead of thick rice noodle ("laksa"). Some recipes might even add slices of ketupat or lontong rice cake.[16]

Several laksa variants have gained popularity in Malaysia, Singapore, and Indonesia; and subsequently international recognition. In July 2011, CNN Travel ranked Penang Asam Laksa seventh out of the 50 most delicious foods in the world.[56] A later online poll by 35,000 participants published by CNN in September 2011 ranked it at number 26th.[57] Singaporean-style Laksa on the other hand ranked on CNN "World's 50 best foods" at number 44th.[57][58] In 2018, the Kuala Lumpur variant has been named the second-best food experience in the world on Lonely Planet's Ultimate Eat list.[59] 152ee80cbc

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