Laksa: Creamy Spicy Coconut Noodle Soup

Make the laksa paste first. Blend all paste ingredients with 2-3 tablespoons water until smooth. Don’t worry if it’s slightly chunky – that adds character.

Heat 2 tablespoons oil in your large pot over medium heat. Add the laksa paste and cook for 2-3 minutes until fragrant. You’ll know it’s ready when your kitchen smells incredible and the paste darkens slightly.

Pour in coconut milk slowly, stirring constantly. This prevents the paste from splattering. Bring to a gentle simmer – never let it boil hard or the coconut milk will split.

Add the stock, fish sauce, palm sugar, tamarind paste, and lime leaves. Simmer gently for 15 minutes to develop those deep flavors.

Prepare your noodles according to package instructions. Fresh rice noodles need just 1-2 minutes in boiling water. Dried vermicelli takes 3-4 minutes. Drain and set aside.

Add your protein to the simmering broth. Chicken takes 8-10 minutes, prawns need just 3-4 minutes until pink, tofu puffs warm through in 2 minutes.

Blanch green beans in the broth for 2 minutes until bright green and tender-crisp.

Taste and adjust seasoning. Add more fish sauce for saltiness, palm sugar for sweetness, or tamarind for tang.

Assembly time! Divide noodles between four deep bowls. Ladle the hot broth and protein over top. Add halved soft-boiled eggs and bean sprouts.

Finish with fresh garnishes – cilantro, mint, spring onions, and lime wedges. Pass the chili oil around for those who want extra heat.