Food of the Day: Laksa

Laksa

Laksa is a celebrated noodle soup that serves as a cornerstone of Southeast Asian cuisine, particularly within Malaysia and Singapore. The dish features thick rice noodles submerged in a rich, aromatic broth that balances heat, spice, and creaminess. It represents a culinary bridge between diverse cultures, reflecting the historical intersection of trade and migration in the region.

History

The precise origins of laksa remain a subject of historical debate, though most scholars agree it emerged from the vibrant spice trade of the Malay Archipelago. Many historians suggest the dish developed through intercultural marriages between Chinese sailors and local women, who blended Chinese noodle traditions with native Malay spices. This fusion is often attributed to the Peranakan, or Straits Chinese, community, whose unique heritage created a distinct culinary identity. Over centuries, the dish evolved into numerous regional variations, each reflecting the local ingredients and cultural preferences of its specific home.

Laksa Recipe

A rich and spicy coconut-based noodle soup featuring a fragrant homemade spice paste and tender chicken.

Prep time: 30 min | Cook time: 45 min | Total time: 75 min | Yield: 4 servings | Difficulty: Medium

Ingredients

For the Spice Paste (Rempah)

• 4 shallots, peeled and chopped
• 3 cloves garlic, peeled
• 2 stalks lemongrass, white parts only, sliced
• 1 inch piece galangal, peeled and sliced
• 3 dried red chilies, soaked in warm water
• 1 tbsp shrimp paste (belacan)

For the Soup and Assembly

• 2 tbsp vegetable oil
• 500 ml coconut milk
• 500 ml chicken stock
• 400 g chicken thighs, sliced
• 300 g thick rice vermicelli noodles
• 100 g bean sprouts
• 2 hard-boiled eggs, halved
• 1 tbsp salt, to taste

Instructions

1. Blend the shallots, garlic, lemongrass, galangal, chilies, and shrimp paste in a food processor until a smooth, fragrant paste forms.
2. Heat the vegetable oil in a large pot over medium heat and sauté the spice paste for 5 to 7 minutes until it becomes aromatic and darkens slightly.
3. Pour in the chicken stock and coconut milk, bringing the mixture to a gentle simmer for 15 minutes to allow the flavors to meld.
4. Add the sliced chicken thighs to the broth and cook for 8 to 10 minutes until the meat is tender and fully cooked through.
5. Prepare the rice noodles according to the package instructions, then divide them into four serving bowls.
6. Ladle the hot soup and chicken over the noodles, topping each bowl with fresh bean sprouts and half a hard-boiled egg before serving.

Notes

Laksa is traditionally served hot and is often garnished with fresh laksa leaves or torch ginger buds for added fragrance. The dish is a staple for both daily meals and festive gatherings, often enjoyed as a hearty breakfast or lunch. Leftovers can be stored in an airtight container in the refrigerator for up to two days, though the noodles should be kept separate from the broth to prevent them from becoming overly soft.