If Japan has Ramen, then Malaysia and Singapore
have Laksa which is fiery flavoursome. Toppings may include cockles,
cuttlefish, and sliced hard boiled eggs. Available in various versions from
mild to spicy; the soup has a paler colour and fried chili paste is added to
give it that fiery appearance. Add a little CSR Soft Brown Sugar into the mix
to to balance out the sharpness and
you’re good to go!
- 3 tablespoons cooking oil
- 1/2 pack (120g) Malaysian instant curry paste
- 2 cups (1 can) chicken broth
- 2 cups water
- 2 stalks lemongrass, white part only, pounded
- 10 tofu puffs, cut into pieces
- 1/2 cup evaporated milk
- 1/2 cup coconut milk
- 2 teaspoons CSR Soft Brown Sugar
- Salt to taste
- Yellow noodles
- Bean sprouts
- 10 shrimp, peeled, deveined and cooked
- 3 hard-boiled eggs, cut into halves
- Fish cakes, cut into pieces
- In a stockpot, add the oil and sauté the instant curry paste until aromatic.
- Add the chicken broth, water, lemongrass, tofu puffs and bring the soup to a boil.
- Lower the heat to simmer.
- Add the coconut milk and evaporated milk.
- Add salt to taste.
- Keep the stock on simmer.
- Rinse the yellow noodles and bean sprouts separately, drained and set aside.
- To assemble a bowl of laksa for serving, bring to boil some yellow noodles and a handful of bean sprouts.
- Drain the noodles and bean sprouts and transfer to a serving bowl.
- Top the noodles with 2-3 shrimp, a few pieces of fish cake, and some eggs.
- Using a ladle, pour the soup and a few pieces of tofu puffs on top of the noodles. Serve immediately.