Laksa Noodle Soup
This isn’t traditional laksa, but it is a delicious, simplified version that hits all the right notes: creamy, spicy, tangy, and deeply savoury.
Ingredients
- 2 tbsp laksa paste,
- 2 lemongrass stalks, (optional)
- 1 tsp garlic, minced
- 400ml coconut milk
- 500ml chicken or veggie stock
- 200g vermicelli or egg noodles, cooked and drained
Toppings:
- 100g prawns, cooked (hot water for 1-2 minutes)
- 2 chicken thighs, cooked (hot water for 6-8 minutes) and shredded
- 4-6 tofu puffs, cut into halves
- 4-6 fish balls, cut into halves
- bean sprouts, coriander, spring onion, lime, chilli
Instructions
- In a large saucepan, heat a little oil, sauté garlic until fragrant, add the laksa paste for 1–2 minutes until fragrant and add lemongrass stalks (optional). Pour in the coconut milk and stock, bring to a gentle simmer.
- Add noodles, meat toppings (cooked prawns, shredded chicken, tofu puffs and fish balls), ladle hot soup and garnish with herbs and lime.