I’m making this easy Seafood Laksa using store-bought laksa paste, but it’s so slurping flavorful and comforting dish, and you’ll be so happy you tried it. It’s great to bring everyone together over a delicious meal!
I really enjoy traveling; especially visiting foreign countries. I love learning about their culture, how their families are structured, and, most importantly, about their food. I was listening to the radio this morning when the conversation turned to food. They were talking about how tourists from America find out that abroad it’s weird to eat corn dogs or PB&J. Then some callers from different countries started to call in and share their nation’s unique foods. Like India with their milk combined with tea drinks. That made me wonder what I had when I grew up in Indonesia. As far as I can remember, everything tasted very good, though some people might think some of the foods are unusual, like durian or shrimp paste.
Speaking of which, have you been to Malaysia? It’s been ages since I was there last, but I had one of the best times of my life there even though I only visited for a week. Their food was extraordinary…just like this seafood laksa, I am sharing today. Laksa is a popular spicy noodle soup in Peranakan cuisine. It comes with rice noodles or rice vermicelli and chicken, prawn or fish, served in spicy soup. Apparently, there are numerous types of laksa, however, the two most popular types are the curry laksa (made from coconut milk) or Asam laksa (a sour fish soup). Indonesia also has a similar soup that is much appreciated during cold rainy days. Each region has its own version, which explains why one person likes their laksa differently than another.
How do I like my laksa? I am always interested in the curry laksa, which has rich and spicy curry coconut milk. I love a fragrant, thick broth with lots of flavor in the paste. I am using laksa paste for this recipe. Sometimes you just want a shortcut and today is that day for me. I’m having shrimp and fish balls for toppings, but you can replace them with chicken and boiled egg. A garnish, like cilantro and chili slices, will also add flavor and color to this laksa.
Seafood Laksa
Ingredients
Stock/Base
- 3 tbs vegetable oil
- 120 gr laksa paste
- 2.5 cups chicken stock
- 1 cup coconut milk
- 1 cup water
- 2 stalks lemongrass white part only, pounded
- 5 kaffir lime leaves
- Salt to taste
Other Ingredients
- Cooked Asian rice noodles or yellow noodles
- Whole raw prawns with tail on
- Fish balls or fish cakes cut into pieces
- Bean sprouts
- Hard-boiled eggs
- Tofu puffs
- Cilantro for garnish
Instructions
- To make the stock: in a stockpot, add the oil and sauté the instant curry paste. Cook for about 5 minutes or until aromatic.
- Add in lemongrass and kaffir lime leaves. Cook for another 2-3 minutes.
- Add the chicken broth and water, Bring the stock to boil; then lower the heat to simmer once it has boiled.
- Add the coconut milk and salt to taste; and keep the stock on simmer.
- Add the prawns, fish balls, and tofu puffs while keep the stock on simmer.
- Soak the noodles in a large bowl of boiling water for about 8-10 minutes until cooked. Drain, and then rinse through with cold water to prevent it from sticking together.
- Add in the beansprouts to a bowl of boiling water and cook for another minute.
- To assemble: divide the noodles between bowls and add a handful of bean sprouts. Top the noodles with prawns, fish balls, and 1/2 egg. Add the broth and garnish with cilantro. Serve immediately.
Cindy's Recipes and Writings says
This sounds so good to me! I love the idea of serving it with rice noodles!
Linda says
Thank you, Cindy. I like that one, too ?
Jersey Girl Cooks says
This looks so delicious! I love ethnic food.
Linda says
Thank you! Ethnic foods are very colorful and interesting to try ?