Laksa Lemak with Chili & Herbs

A fragrant, spicy, and creamy coconut curry noodle soup, a quintessential Singaporean comfort food. This recipe features a homemade rempah (spice paste) for an authentic depth of flavor, served with shrimp, chicken, fish cake, and fresh herbs.

• Prep: 1 hr
• Cook: 1 hr 10 min
• Total: 2 hr 10 min
• Servings: 3
• Cuisine: Singaporean
• Difficulty: Hard

Dietary

• Nut-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• spicy
• rich
• savory
• boil
• sauté

Ingredients

• 6 dried red chilies (soaked in hot water for 20 minutes, stems removed)
• 5 shallots (large, peeled and roughly chopped)
• 6 clove garlic (peeled)
• 2 piece fresh galangal (2-inch, peeled and roughly chopped)
• 1 piece fresh turmeric (1-inch, peeled and roughly chopped)
• 4 candlenuts (lightly toasted (or macadamia nuts))
• 2 stick lemongrass (outer layers removed, thinly sliced)
• 1 tablespoon shrimp paste (toasted)
• 0.25 cup vegetable oil
• 4 cup chicken broth
• 13.5 fluid ounce coconut milk (full fat)
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 pound shrimp (medium, peeled and deveined)
• 0.5 pound chicken breast (thinly sliced)
• 6 ounce fish cake (thinly sliced)
• 14 ounce rice vermicelli noodles (thick)
• 6 ounce fresh bean sprouts (blanched)
• 3 hard-boiled eggs (large, halved)
• 0.5 cup fresh laksa leaves (chopped)
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Prepare the rempah (spice paste): Drain the soaked dried red chilies. In a food processor, combine the drained chilies, shallots, garlic, galangal, turmeric, candlenuts, lemongrass, and toasted shrimp paste. Blend until a fine paste forms, adding a tablespoon of water if needed to help blend. Scrape down the sides as necessary.
2. Heat 1/4 cup vegetable oil in a large pot or Dutch oven over medium heat. Add the prepared rempah and cook, stirring frequently, for 15 to 20 minutes, until the oil separates from the paste and the rempah is very fragrant and darkens slightly. This slow cooking is crucial for flavor development.
3. Pour in the 4 cups chicken broth and 1 (13.5-ounce) can coconut milk. Bring to a simmer, then reduce heat to low and let it gently simmer for 15 minutes for the flavors to meld.
4. Season the laksa broth with 1 tablespoon sugar and 1 teaspoon salt. Taste and adjust seasoning as needed.
5. While the broth simmers, prepare the noodles: Cook the 1 (14-ounce) package thick rice vermicelli noodles according to package directions, usually by soaking in hot water until tender. Drain well and set aside.
6. Blanch the 6 ounces fresh bean sprouts in boiling water for 30 seconds, then drain and set aside.
7. Add the 1/2 pound skinless, boneless chicken breast slices to the simmering broth and cook for about 5 minutes, until cooked through. Remove the chicken and set aside.
8. Add the 1 pound uncooked medium shrimp and 6 ounces fish cake slices to the broth and cook for 2-3 minutes, until the shrimp are pink and cooked through. Do not overcook.
9. To serve, divide the cooked rice vermicelli noodles among 3 deep bowls. Ladle the hot laksa broth generously over the noodles, ensuring each bowl gets some shrimp, fish cake, and chicken.
10. Garnish each bowl with the blanched bean sprouts, 3 large hard-boiled egg halves, 1/2 cup fresh laksa leaves (if using), and 1/4 cup fresh cilantro. Serve immediately.

Notes

Authentic laksa requires a significant amount of chili in the rempah. Adjust the number of dried red chilies based on your spice preference. Leftovers can be stored in the refrigerator for up to 2 days; store noodles and broth separately for best texture.

Nutrition (per serving)

• Calories: 980
• Protein: 70 g
• Carbohydrates: 90 g
• Fat: 38 g
• Fiber: 8 g
• Sodium: 1800 mg
• Saturated Fat: 20 g
• Sugar: 8 g
• Cholesterol: 380 mg