Laksa, the specialty of Malaysian and Singaporean cuisine, is a fragrant and spicy noodle soup that is a perfect warming and cheering-up dish for a regular sunny and pleasant rainy and gray Seattle’s winter.
There are several types of laksa, the basic two being rich and velvety coconut curry laksa and tart and lighter tamarind laksa. Of the two, the coconut curry one definitely works best for the season.
You will need:
Stock:
- 2-3 Tbsp red curry paste, store bought or homemade (recipe follows)
- 3 Tbsp fish sauce
- one 14oz can light coconut milk
- one 6 oz can regular coconut milk
- 2 cups chicken stock
- Juice from ½ lime
- 1-2 tsp sugar
- 1 Tbsp chili oil
- About ½- ¾ cup water, if needed
Soup:
- 12-16 prawns, medium or large, peeled, vein removed
- 2-3 slices abura-age, sliced, or 4-6 pcs deep fried tofu, cut in cubes
- 1 large skinless and boneless chicken breast or 2 thighs, sliced or cut into chunks (your call)
- Several hard boiled quail eggs, peeled and halved, or 2 hard boiled chicken eggs, peeled and qurtered
- 2-3 green onions, sliced
- A handful of rau ram leaves, chopped
- Several cilantro sprigs, chopped
- Rice noodles, as needed
For the stock, combine all the ingredients except water in a spacious pot and bring to a simmer. Check on the seasonings and adjust them, if need be. Add water if the stock is too concentrated.
Meanwhile, start cooking rice noodles as indicated on their package.
To the stock add abura age or fried tofu, prawns and chicken breast* pieces. Let the stock get back to simmer, cook for several seconds and remove the pot from the heat. Stir in half the fresh herbs and let the soup rest for about 5 minutes. The hot liquid will cook chicken and prawns to perfect doneness without overcooking them.
*If using chicken thighs, put them before tofu and prawns and cook on a low simmer for about 3-5 minutes. Then proceed as above.
Divide the noodles between the serving bowls and ladle the soup over them. Arrange eggs on top and sprinkle with the rest of the herbs.
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