MalaysianSoupDairy-Free

Laksa Noodle Soup

Name: Laksa Noodle Soup
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Yield: 2
Cuisine: Malaysian
Ingredients: 2 cups chicken stock; 1 cup water; 3 chicken drumsticks; 1 1/2 tbsp oil; 2 garlic cloves, minced; 2 cm piece of ginger, finely grated; 1 lemongrass stalk, white part grated; 2 birds eye chillies, finely chopped; 1/2 cup laksa paste; 400ml can coconut milk; 2 tsp fish sauce; 50g dried vermicelli noodles; 100g hokkien noodles (optional); 80g bean sprouts; 80g tofu puffs, cut in half; 1/2 tsp sugar; 1 1/2 tsp soy sauce; 1/2 garlic clove, minced; 1 1/2 tsp laksa paste (for chilli sauce); 1 tbsp sriracha sauce; 1 tbsp chilli paste from jar; 1 tbsp vegetable oil; Fresh coriander for garnish; Lime wedges for garnish; Crispy fried shallots for garnish (optional); Finely sliced red chilli for garnish (optional)

Prep

15 minutes

Cook

45 minutes

Total

1 hour

Serves

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Ingredients

Units

2 cups chicken stock
1 cup water
3 chicken drumsticks
1 1/2 tbsp oil
2 garlic cloves, minced
2 cm piece of ginger, finely grated
1 lemongrass stalk, white part grated
2 birds eye chillies, finely chopped
1/2 cup laksa paste
1 ⅔ cups can coconut milk
2 tsp fish sauce
1 ¾ oz dried vermicelli noodles
3.5 oz hokkien noodles (optional)
2.8 oz bean sprouts
2.8 oz tofu puffs, cut in half
1/2 tsp sugar
1 1/2 tsp soy sauce
1/2 garlic clove, minced
1 1/2 tsp laksa paste (for chilli sauce)
1 tbsp sriracha sauce
1 tbsp chilli paste from jar
1 tbsp vegetable oil
Fresh coriander for garnish
Lime wedges for garnish
Crispy fried shallots for garnish (optional)
Finely sliced red chilli for garnish (optional)

Instructions

1
Place chicken stock, water, and chicken drumsticks in a medium saucepan over high heat. Bring to a simmer, then reduce to medium high.
2
Cook for 25 minutes or until chicken flesh is falling off the bone and liquid reduces by about one-third.
3
Discard skin, pull flesh off the bone and place in a bowl, discard bone. Set broth aside.
4
Make the Laksa Chilli Sauce by mixing sugar, soy sauce, minced garlic, laksa paste, sriracha, chilli paste, and vegetable oil in a small bowl. Set aside for 20 minutes.
5
Heat oil in a large saucepan over medium low heat. Add garlic and ginger, sauté for 20 seconds, then add lemongrass and chillies. Cook for 1 minute.
6
Add laksa paste. Turn heat up to medium and cook for 2 minutes, stirring constantly, until fragrant.
7
Add chicken stock, coconut milk, fish sauce, and 2 tsp of the Laksa Chilli Sauce. Place lid on and simmer for 10 minutes.
8
Adjust to taste using lime juice for sourness and fish sauce for saltiness. Add tofu puffs. Leave on turned off stove with lid on for 5 minutes.
9
Prepare noodles according to packet directions.
10
Divide noodles between 2 bowls. Top with shredded chicken.
11
Pour broth over chicken. Top with bean sprouts and garnishes of your choice. Serve with Laksa Chilli Sauce on the side.