Laksa House Darwin is a beloved spot for Malaysian-inspired food, and its rich, coconut-based laksa is a standout. This recipe recreates that fragrant, spicy noodle soup at home, layering a homemade rempah (spice paste) with coconut milk and a punchy sambal. It’s a bowl that’s both comforting and vibrant, perfect for a satisfying weeknight dinner that tastes like a trip to the tropics.
Ingredients
- For the rempah (spice paste):
- 3 dried red chilies, soaked in hot water for 10 minutes, then drained
- 2 fresh red chilies, roughly chopped
- 4 shallots, peeled and quartered
- 3 cloves garlic, peeled
- 1 thumb-sized piece of fresh turmeric, peeled, or 1 tsp ground turmeric
- 1 thumb-sized piece of galangal, peeled and sliced (or substitute with ginger)
- 2 stalks lemongrass, bottom third only, sliced thinly
- 1 tsp shrimp paste (belacan), toasted
- 1 tsp coriander powder
- 1 tsp cumin powder
- 2 tbsp (30 ml) vegetable oil
- For the laksa broth:
- 4 cups (960 ml) chicken or vegetable stock
- 2 cups (480 ml) coconut milk (full-fat)
- 2 tbsp (30 ml) fish sauce, plus more to taste
- 1 tbsp (15 g) palm sugar or brown sugar
- For serving:
- 12 oz (340 g) dried rice vermicelli noodles, prepared according to package instructions
- 1 lb (450 g) boneless, skinless chicken breast
- 2 cups (80 g) bean sprouts, blanched
- 1 cup (20 g) fresh mint leaves
- 1 cup (20 g) fresh cilantro leaves
- 2 limes, cut into wedges
- 2 red chilies, sliced (for garnish)
- 2 hard-boiled eggs, halved (optional)
Instructions
- Make the rempah: In a food processor, combine the soaked dried chilies, fresh chilies, shallots, garlic, turmeric, galangal, lemongrass, shrimp paste, coriander, and cumin. Pulse until a smooth paste forms, scraping down the sides as needed. If it’s too thick, add a splash of water.
- Cook the rempah: Heat the vegetable oil in a large pot over medium heat. Add the rempah and cook, stirring frequently, for 5-7 minutes until fragrant and the oil starts to separate from the paste. This step is crucial for developing depth of flavor.
- Add the chicken: Season the chicken breast with salt. Push the rempah to one side of the pot, add the chicken breast, and sear for 2-3 minutes per side until lightly golden.
- Simmer the broth: Pour in the chicken stock and coconut milk. Add the fish sauce and palm sugar. Bring to a gentle simmer, then reduce the heat to low. Cook for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) as checked with a food thermometer (USDA FSIS safe minimum).
- Shred the chicken: Remove the chicken from the pot and let it rest for 5 minutes. Shred it with two forks and set aside.
- Assemble the bowls: Divide the cooked rice noodles among 4 bowls. Top with shredded chicken, bean sprouts, mint, cilantro, and sliced chilies.
- Ladle the hot broth over the noodles. Serve immediately with lime wedges and hard-boiled egg halves, if using.
Tips
- Substitute galangal with ginger if unavailable; it will change the flavor slightly but still be delicious.
- To make it vegetarian, use vegetable stock and omit the shrimp paste and fish sauce; add a splash of soy sauce or tamari for umami.
- Be careful not to overcook the chicken; remove it from the broth as soon as it hits 165°F (74°C) to keep it juicy.
- Adjust the spice level by adding or reducing the fresh chilies, and serve extra sambal on the side for those who want more heat.
Serving Suggestions
Serve this laksa as a complete meal, but it pairs beautifully with a side of crispy fried tofu or a simple cucumber salad. For a more substantial feast, offer additional sambal oelek and crispy shallots on the table.
Variations
Try swapping the chicken for large shrimp (add them in the last 3 minutes of simmering) or tofu puffs for a vegetarian version. You can also use thick rice noodles (laksa noodles) if you prefer a chewier texture. For a richer broth, use half coconut milk and half coconut cream.
Storage and Reheating
Store the broth and noodles separately in airtight containers. The broth will keep in the refrigerator for up to 4 days, and the noodles for up to 2 days. To reheat, warm the broth in a pot over medium heat until bubbling, then pour over the noodles. The noodles can also be microwaved for 1-2 minutes. Freeze the broth for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use laksa paste from a jar? Yes, you can substitute 3-4 tablespoons of store-bought laksa paste for the homemade rempah. Sauté it in oil for 2-3 minutes before adding the stock.
What is the best noodle for laksa? Thick rice noodles (laksa noodles) are traditional, but thin rice vermicelli are also common. Both work well; just follow package instructions for cooking.
Can I make this laksa dairy-free? Absolutely, this recipe is naturally dairy-free as it uses coconut milk. Just ensure your store-bought laksa paste (if using) is dairy-free.
How do I make it less spicy? Reduce the number of fresh chilies and omit the dried chilies. You can also remove the seeds from the chilies before blending.
Can I add other proteins? Yes, sliced pork, beef, or even fish balls are great additions. Cook them in the broth as you would the chicken, ensuring they reach safe internal temperatures (e.g., ground meat to 160°F/71°C, fish to 145°F/63°C).
Why does my broth taste flat? The broth may need more salt or umami. Add a bit more fish sauce or a pinch of salt, and ensure you cooked the rempah long enough to release its flavors.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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