Laska Noodle Soup Recipe
Characterized by its rich and spicy broth, this comforting noodle soup is one of the classic dishes found in many Southeast Asian countries.
It was developed under the influence of different culinary traditions, which has led to the creation of numerous regional varieties that differ in flavors and ingredients.
Two of the most famous versions are the sour, tamarind-based asam laksa and the creamy curry laksa. Especially favored in Malaysia, Singapore, and Indonesia, laksa is usually prepared and enjoyed at hawker centers as a hearty main course.
RECIPE INGREDIENTS
Yellow noodles
Bean sprouts
10 shrimp peeled, deveined and cooked
3 hard-boiled eggs cut into halves
Fish cakes cut into pieces
Soup:
3 tablespoons cooking oil
1/2 pack Malaysian instant curry paste
2 cups chicken broth
2 cups water
2 stalks lemongrass white part only, pounded
10 tofu puffs, cut into pieces
1/2 cup evaporated milk
1/2 cup coconut milk
salt to taste
DIRECTIONS ON HOW TO MAKE LASKA NOODLE SOUP RECIPE
Add the oil and sauté the instant curry paste until frangrance in a pot under medium heat.
Add the chicken broth, water, lemongrass, tofu puffs and bring the soup to a boil. Lower the heat to simmer. Add the coconut milk and evaporated milk. Add salt to taste.
Rinse the yellow noodles and bean sprouts separately, drained and set aside
Bring to boil some yellow noodles and a handful of bean sprouts. Drain the noodles and bean sprouts and transfer to a serving bowl.
Top the noodles with 2-3 shrimp, a few pieces of fish cake, and some eggs. Using a ladle, pour the soup and a few pieces of tofu puffs on top of the noodles. Serve warm.
HERE ARE MORE RECIPES YOU CAN ENJOY TOO
YAKAMEIN (NEW ORLEANS NOODLES SOUP)
CHICKEN NOODLE WITH PEANUT-GINGER SAUCE
RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
Yellow noodles
Bean sprouts
10 shrimp peeled, deveined and cooked
3 hard-boiled eggs cut into halves
Fish cakes cut into pieces
Soup:
3 tablespoons cooking oil
1/2 pack Malaysian instant curry paste
2 cups chicken broth
2 cups water
2 stalks lemongrass white part only, pounded
10 tofu puffs, cut into pieces
1/2 cup evaporated milk
1/2 cup coconut milk
salt to taste
Instructions
- Add the oil and sauté the instant curry paste until frangrance in a pot under medium heat.
- Add the chicken broth, water, lemongrass, tofu puffs and bring the soup to a boil. Lower the heat to simmer. Add the coconut milk and evaporated milk. Add salt to taste.
- Rinse the yellow noodles and bean sprouts separately, drained and set aside
- Bring to boil some yellow noodles and a handful of bean sprouts. Drain the noodles and bean sprouts and transfer to a serving bowl.
- Top the noodles with 2-3 shrimp, a few pieces of fish cake, and some eggs. Using a ladle, pour the soup and a few pieces of tofu puffs on top of the noodles. Serve warm.
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Ingredients
Yellow noodles
Bean sprouts
10 shrimp peeled, deveined and cooked
3 hard-boiled eggs cut into halves
Fish cakes cut into pieces
Soup:
3 tablespoons cooking oil
1/2 pack Malaysian instant curry paste
2 cups chicken broth
2 cups water
2 stalks lemongrass white part only, pounded
10 tofu puffs, cut into pieces
1/2 cup evaporated milk
1/2 cup coconut milk
salt to taste
Instructions
- Add the oil and sauté the instant curry paste until frangrance in a pot under medium heat.
- Add the chicken broth, water, lemongrass, tofu puffs and bring the soup to a boil. Lower the heat to simmer. Add the coconut milk and evaporated milk. Add salt to taste.
- Rinse the yellow noodles and bean sprouts separately, drained and set aside
- Bring to boil some yellow noodles and a handful of bean sprouts. Drain the noodles and bean sprouts and transfer to a serving bowl.
- Top the noodles with 2-3 shrimp, a few pieces of fish cake, and some eggs. Using a ladle, pour the soup and a few pieces of tofu puffs on top of the noodles. Serve warm.