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Malaysian Laksa Soup

kept byresnak

3 tablespoons vegetable oil ( like peanut oil or coconut oil)
1 recipe for Laksa Paste – Or one-two (7-ounce) jars of store-bought Laksa Paste – ( I like this brand- see notes)
6 cups chicken stock or broth
8 kefir lime leaves
1 teaspoon salt, more to taste
1 tablespoon brown sugar or palm sugar
1 1/2 pounds chicken (breast or thigh meat) cut into bite-sized pieces
1 pound raw large shrimp (raw, peeled -or sub more chicken or veggies )
2 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.
Juice from 1–2 limes
fish sauce to taste ( I use 1 tablespoon)
3–4 cups fresh bean sprouts
1 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).
Garnishes: bean sprouts, lime wedges, cilantro, Vietnamese mint, scallions, sambal chili paste, fried shallots (available in jars at an Asian market)
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….
Homemade Laksa Paste

3–5 dried red chilies, ( 3 is medium spicy)
2 tablespoons dried shrimp (available at Asian Markets) optional see notes
3–5 shallots (about 1 cup) roughly chopped
4 garlic cloves
3 tablespoons galanga – finely chopped
2 large lemongrass stocks – finely chopped (1/2 cup chopped) – feel free to use frozen chopped lemongrass at the Asian market.
2 teaspoons fresh turmeric (optional, and ground is OK, too)
6 candlenuts or substitute 12 soaked cashews, brazil nuts or macadamia nuts (soak in hot water 15 mins- optional- you can leave the nuts out)
1 tablespoon shrimp paste (or shrimp sauce) optional
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon sweet paprika
3 tablespoons peanut, olive or vegetable oil



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