How to a Simple recipe Asian food from Malaysian Laksa: The Noodle Soup with a Complex Flavor Profile

 

Laksa: The Malaysian Noodle Soup with a Complex Flavor Profile

Laksa is a spicy noodle soup dish that is popular in Malaysia and other Southeast Asian countries such as Singapore and Indonesia. It is a dish with a rich history and a complex flavor profile that has captivated food lovers around the world.

The origins of laksa can be traced back to the 15th century when Chinese traders brought their noodle soup dishes to the Malay archipelago. Over time, the dish evolved to include local ingredients and flavors, resulting in the distinct Malaysian version of laksa.

There are many variations of laksa in Malaysia, but the two most common types are laksa lemak and assam laksa. Laksa lemak is a coconut milk-based soup that is rich and creamy, while assam laksa is a tangy, sour soup made with tamarind and fish.

Laksa lemak typically includes ingredients such as shrimp, tofu puffs, bean sprouts, hard-boiled eggs, and sambal chili paste. The soup is made with a blend of spices such as lemongrass, galangal, and turmeric, which gives it a complex flavor profile. The dish is then topped with laksa leaves and a squeeze of lime juice to enhance the flavors.

Assam laksa, on the other hand, features a sour and tangy fish broth that is flavored with tamarind and other spices. The dish is typically served with rice noodles, fish flakes, cucumber slices, and a variety of herbs such as mint and laksa leaves.

One of the reasons why laksa is so popular is its versatility. It can be enjoyed as a hearty meal on its own or as a side dish to accompany other Malaysian favorites such as nasi lemak or roti canai.

Laksa has also gained popularity outside of Malaysia and has been featured in many international food festivals and competitions. Its unique flavor profile and cultural significance make it a dish that is loved by people from all over the world.

Here's a recipe for making Laksa, a popular Malaysian dish:

Ingredients:

• 400g rice noodles

• 500ml coconut milk

• 500ml chicken stock

• 200g peeled and cooked prawns

• 200g bean sprouts

• 4 hard-boiled eggs, halved

• 4 tbsp Laksa paste

• 2 tbsp vegetable oil

• Salt and sugar to taste

• Fresh coriander and lime wedges for garnish

For the Laksa paste:

• 10 dried red chillies, soaked in hot water and drained

• 5 shallots, roughly chopped

• 3 garlic cloves, roughly chopped

• 3 lemongrass stalks, tough outer leaves removed and roughly chopped

• 3cm piece of ginger, peeled and roughly chopped

• 3cm piece of galangal, peeled and roughly chopped

• 2 tbsp shrimp paste

• 1 tbsp ground coriander

• 1 tsp ground cumin

• 1 tsp ground turmeric

• Salt to taste

Instructions:

1. To make the Laksa paste, combine all the paste ingredients in a food processor and blend until smooth.

2. Heat the vegetable oil in a large pot over medium heat. Add the Laksa paste and fry for 2-3 minutes until fragrant.

3. Add the chicken stock and coconut milk and bring to a boil. Reduce the heat and simmer for 10-15 minutes.

4. Meanwhile, soak the rice noodles in boiling water until soft. Drain and set aside.

5. Add the prawns and bean sprouts to the Laksa soup and cook for 2-3 minutes until the prawns are pink and cooked through.

6. Season the soup with salt and sugar to taste.

7. To serve, divide the rice noodles among four bowls and ladle the Laksa soup over them. Top each bowl with halved hard-boiled eggs and garnish with fresh coriander and lime wedges