Homemade Laksa Paste (see recipe)– orbuy 1-2 jars (7-ounce) of store-bought Laksa Paste– ( I like this brand- see notes) pound dry rice noodles (2 ounces per person) (or 1 1/2 – 2 lbs fresh rice noodles from the refrigerated section of the Asian market).

Once you have made the laksa curry paste, you are one step closer to a bowl of creamy Malaysian Beef Laksa Curry Noodle Soup! OPTIONAL ADDITIONS or Substitutions: Fried tofu cubes, fish balls ( frozen), scallops or other firm fish, clams, mussels, and veggies like snow peas, mushrooms, carrots, bell pepper, chopped spinach or greens Norman Musa uses sweeter aromatics such as star anise and cinnamon, along with the coriander seeds and turmeric. Add the laksa broth ingredients to a large saucepan along with the fried spice paste. Bring to the boil, then simmer gently on the lowest heat for 20 minutes. Turn off the heat, then remove the laksa leaves/mint/coriander and lemongrass, and adjust the seasoning (the salt and sugar), to taste. Add the tofu puffs to the broth for 10 minutes so that they soak up the flavour.Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Laksa paste is a blend of lemongrass, dried chilies, shallots, galanga, turmeric, spices, dried shrimp and shrimp paste, all blended up in the food processor, then sautéed in a little oil to deepen the flavor.

If using store-bought laksa, use one or two 7 ounce jars, or one 14 ounce jar. You could start conservatively ( 1 jar) if unsure of the brand- some brands are much spicier than others and add more paste to the final broth, to taste. The cook responsible for my first laksa’: Sylvia Tan uses dried shrimp, soaked first, in her noodle soup. Thumbnails by Felicity Cloake. The paste Meanwhile, to make the laksa bowls, bring 8cm/3¼in water to the boil in a saucepan. Lower the eggs into the water with a slotted spoon and turn down the heat so it is at a rolling boil. Cook for 6½ minutes for soft boiled or 7½ minutes for hard boiled. Once the time is up, immediately take the eggs out, place in a deep bowl of cold water and leave for 2 minutes to stop them cooking. It is easiest to peel the eggs in the water as the water helps to get between the egg’s membrane and the shell. Slice each egg in half. Divide the cooked rice noodles among bowls. Ladle flavorful soup over top of noodles. Top bowls with a handful of fresh bean sprouts, fresh cilantro and/or mint. Serve with chili sauce and lime wedges. Soy sauce can also be substituted for a vegan option and a laksa paste that is safe for those with fish allergies. How to store Laksa Curry Paste

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To make the laksa broth, add all of the laksa broth ingredients, except the tofu puffs, to a large saucepan along with the spice paste. Bring to the boil, then simmer gently over the lowest heat for 20 minutes. Turn off the heat, remove the laksa leaves and lemongrass and adjust the salt and sugar to taste. Add the tofu puffs to the broth for 10 minutes so that they soak up the flavours. OPTIONAL ADDITIONS or Substitutions: Fried tofu cubes, fish balls ( frozen), scallops or other firm fish, clams, mussels, and veggies like snow peas, mushrooms, carrots, bell pepper, chopped spinach or greens etc…. x 13.5– ounce cans full-fat coconut milk. Do not use “lite”– and if you like an even richer broth, add a third can. Add lime juice, starting with a 1 lime, and add more to taste. Add fish sauce to taste, adding a teaspoon at a time. The broth should taste rich and deep, and slightly salty (the noodles will mellow the salt out) and just a little limey. If it tastes, too “fishy” add more lime juice. Guests can squeeze more lime to taste. If you want more heat, add chili flakes or chili paste. Garnishes: bean sprouts, lime wedges, cilantro or Vietnamese mint, scallions, sambal chili paste, fried shallots (available in jars at an Asian market)

I have often been asked how to boil a soft-boiled egg like we do at the restaurant as an additional topping for our laksa. We use medium-sized eggs at room temperature. Start by bringing 8cm (3in) of water up to boil in a saucepan. Lower the eggs into the water with a slotted spoon and turn down the heat so it is at a rolling boil. Set a timer for 6½ minutes for soft-boiled or 7½ minutes for hard-boiled. Once the time is up, immediately take the eggs out, put in a deep bowl of cold water and leave them for 2 minutes to stop the cooking. It is easiest to peel the eggs in water as the water helps to get between the egg’s membrane and the shell. Slice in half for prettiness. Like any curry, laksa is defined by the base paste that’s diluted to form the gravy. Dried chillies and salty, fermented shrimp paste feature in all the recipes I try, and fresh ginger (or galangal), garlic and onion or shallot are also very common. I find, like the dried shrimp that Sylvia Tan, the cook responsible for my first laksa, uses in her book Singapore Heritage Food, the dried chillies benefit from soaking first; it makes them easier to blend into the paste. Tan’s is also the only recipe to use candlenuts, so-named for their high oil content, which give her gravy a lovely, nutty richness. They’re hard to get hold of in this country, possibly because they’re mildly toxic when raw, but macadamias make a good substitute.Frying the paste is an important step if you’re not to end up with a raw-tasting gravy; Yin recommends half an hour of patient stirring until it’s really dark, but it dries out under my inexpert care – half that time seems to yield a pretty decent result. The broth candlenuts- optional (or substitute 12 soaked cashews, brazil nuts or macadamia nuts -soak in hot water 15 mins) AND you can leave the nuts out! If you opt to use the traditional shrimp paste, substitute 1 teaspoon of the shrimp paste for each tablespoon of oyster or fish sauce in the recipe below. For all of those enthusiasts who are motivated to make fresh laksa paste, I recommend doubling the recipe. A Word About Shrimp Paste

You generally want to use firm white fish for most stews and soups, because they will hold their shape and not disintegrate in the liquid. Here are 10 of the best fish (and seafood) to use in soups and stews. Garnishes: bean sprouts, lime wedges, cilantro, Vietnamese mint, scallions, sambal chili paste, fried shallots (available in jars at an Asian market) To make Laksa Paste: Soak dried chilies and dried shrimp in a small bowl of boiling water for 20 minutes. Chop and place all the other ingredients, except the oil in a food processor. Chop Well. Drain shrimp and chilies and add to food processor. Blend until very finely chopped, scraping down sides as needed. The finer, the better. Add oil and continue blending until it becomes a fine paste. (Don’t let the smell or taste scare you. It will all balance out in the end when you add the lime juice.) Or if you prefer, I’ve included an easier, fast “cheater version” as well, using store-bought laksa paste.

Trying our Chicken laksa with Brown Rice Noodles recipe? Skip the jarred laksa paste and try our homemade take instead.

recipe for Laksa Paste (see notes below)– or sub 1– 2 (7-ounce) jars of store-bought Laksa Paste– ( I like this brand- see notes) Laksa Curry Paste can be placed in a sealed container and kept in the fridge for up to 10 days. The paste can also be frozen in an ice cube tray and then transferred to freezer-safe bags when frozen. They can be used when preserved that way for up to 3 months. Pin it for later! While it is possible to buy a pre-made laksa paste in Asian markets, making it fresh will always yield the best results. It will take you on a fun adventure to your local Asian market, perhaps introducing you to new ingredients and can be made authentically from scratch. I have opted to use oyster sauce or Thai fish sauce instead of traditional shrimp paste in this recipe. The shrimp paste can be difficult to find and sometimes has a strong fishy flavor which, is balanced by using lime juice in the laksa soup.