Ingredients

2 cups (500 ml) chicken stock / broth

1 cup (250 ml) water

3 chicken drumsticks

1 1/2 tbsp oil

2 garlic cloves, minced

2 cm (4/5 inch) piece of ginger, finely grated

1 lemongrass, white part grated

2 birds eye chillis, finely chopped

1/2 cup (135g) laksa paste

400 ml can coconut milk

2 tsp fish sauce (substitute soy sauce if needed)

50 g (1.5 oz) dried vermicelli noodles

100 g (3.5 oz) hokkien noodles (optional)

80 g (2.5 oz) bean sprouts

80 g (2.5 oz) tofu puffs, cut in half

1/2 tsp white sugar

1 1/2 tsp light or all-purpose soy sauce

1/2 garlic clove, minced

1 1/2 tsp laksa paste

1 tbsp Sriracha sauce or other chili sauce

1 tbsp chili paste from jar (or more Sriracha)

1 tbsp vegetable oil (any plain oil)

Fresh coriander / cilantro (recommended)

Lime wedges (recommended)

Crispy fried shallots (optional)

Finely sliced red chilli (optional)

Instructions

Step 1: Make the chicken stock by placing the chicken drumsticks, chicken stock, and water into a medium saucepan over high heat. Bring to a simmer, then reduce to medium-high heat and cook for 25 minutes or until the chicken is tender and falling off the bone. Remove the chicken, discard the skin and bones, shred the meat, and set aside. Keep the broth.

Step 2: Prepare the Laksa Chilli Sauce by mixing the garlic, sugar, soy sauce, laksa paste, Sriracha, chili paste, and vegetable oil in a small bowl. Set aside for 20 minutes to allow flavors to meld.

Step 3: To prepare the laksa broth, heat oil in a large saucepan over medium-low heat. Add minced garlic and grated ginger, sauté for 20 seconds, then add grated lemongrass and chopped birds eye chillis. Cook for 1 minute until fragrant.

Step 4: Add the laksa paste and increase heat to medium. Cook for 2 minutes, stirring constantly, to release the aromas.

Step 5: Pour in the chicken stock, coconut milk, fish sauce, and 2 teaspoons of the prepared Laksa Chilli Sauce. Cover with a lid and simmer gently for 10 minutes.

Step 6: Adjust seasoning by adding lime juice for sourness and fish sauce for saltiness according to taste. Add tofu puffs and keep covered off the heat for 5 minutes to absorb flavor.

Step 7: Cook vermicelli and hokkien noodles according to package instructions. Drain and divide into serving bowls.

Step 8: Top noodles with shredded chicken and bean sprouts. Ladle hot laksa broth over the top. Garnish with fresh coriander, fried shallots, and sliced red chilli if desired. Serve the remaining Laksa Chilli Sauce on the side for extra heat.

Tips & Variations

Use soy sauce instead of fish sauce to make this dish vegetarian-friendly.

Add cooked shrimp or tofu cubes for additional protein options.

For a milder version, reduce the amount of birds eye chillis and chili sauces.

Substitute chicken drumsticks with thighs or boneless breasts for easier shredding.

FAQs

Can I make laksa broth from scratch without store-bought laksa paste?

Yes, you can make laksa paste from scratch using spices like turmeric, coriander, cumin, lemongrass, garlic, and chillis. However, using pre-made laksa paste saves time and provides a balanced flavor.

What noodles work best for laksa?

Traditional laksa uses vermicelli or hokkien noodles. Vermicelli noodles give a light texture, while hokkien noodles add a chewy bite. You can use one or both depending on your preference.

Dinner

Laksa Noodle Soup Recipe

Introduction