Laksa Lemak

About This Recipe

Laksa is the definitive noodle soup of the Malay Archipelago, with dozens of regional variations from Penang to Singapore. Laksa lemak (coconut milk laksa) is the richest and most celebrated — a broth that takes hours to make from a rempah (spice paste) of dried shrimp, galangal, lemongrass, chilies, and shallots, finished with generous amounts of coconut milk. The topping ritual matters: shrimp, tofu puffs that soak up the broth, bean sprouts, and cockles are traditional. A spoonful of sambal belachan on the side for heat. The broth is so complex and satisfying that laksa has been called 'one of the world's most delicious dishes.'

Ingredients

Serves 4

• 400 gthick rice noodles (laksa noodles)(or rice vermicelli)
• 300 gshrimp(peeled, shells reserved for stock)
• 400 mlcoconut milk
• 500 mlshrimp stock(made from reserved shells)
• 200 gtofu puffs (taukua)(halved)
• 100 gbean sprouts
• 8 driedred chilies(soaked)
• 4 shallots
• 2 stalkslemongrass(sliced)
• 2 cmfresh galangal(sliced)
• 2 tbspdried shrimp paste (belacan)
• 1 tbsppalm sugar or brown sugar
• 3 tbspvegetable oil
• 1 tspsalt

Instructions

1. 1

   Make shrimp stock

   Simmer shrimp shells in 700ml water for 20 minutes. Strain.

2. 2

   Make the rempah

   Blend dried chilies, shallots, lemongrass, galangal, and belacan into a smooth paste.

3. 3

   Fry the rempah

   Heat oil in a wok. Fry rempah over medium heat for 10–15 minutes until fragrant and oil separates.

4. 4

   Build the broth

   Add shrimp stock and coconut milk. Add palm sugar and salt. Simmer 15 minutes.

5. 5

   Cook toppings

   Poach shrimp in the broth for 2 minutes. Add tofu puffs to heat through.

6. 6

   Assemble

   Place softened noodles in bowls. Ladle hot broth over. Arrange shrimp, tofu puffs, and bean sprouts on top.

Variations

• •

  Use Penang asam laksa (tamarind-sour fish-based) for a completely different style

• •

  Add cockles (kerang) as traditional garnish

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Broth keeps 3 days. Cook noodles fresh each time. Freeze broth up to 3 months.

Frequently Asked Questions