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Laksa

Laksa recipe image
This comforting Laksa is a fragrant, spicy noodle soup that balances rich coconut cream with aromatic spices like galangal and lemongrass. The broth is infused with dried chilies and kaffir lime leaves for a complex, warming heat. Tender white fish poaches gently in the simmering broth, absorbing the savory flavors. Served over soft rice vermicelli and topped with crisp bean sprouts, fresh mint, and basil, it offers a beautiful contrast of textures. Its a satisfying, soul-warming dish perfect for chilly evenings or when you crave bold, exotic flavors without spending hours in the kitchen.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 643.6
Description
This comforting Laksa is a fragrant, spicy noodle soup that balances rich coconut cream with aromatic spices like galangal and lemongrass. The broth is infused with dried chilies and kaffir lime leaves for a complex, warming heat. Tender white fish poaches gently in the simmering broth, absorbing the savory flavors. Served over soft rice vermicelli and topped with crisp bean sprouts, fresh mint, and basil, it offers a beautiful contrast of textures. Its a satisfying, soul-warming dish perfect for chilly evenings or when you crave bold, exotic flavors without spending hours in the kitchen.
Ingredients
  • 1/2 pound Rice vermicelli
  • 4 Dried red chillies, halved
  • 3 pound Whole fish (firm white fish, cut into chunks)
  • 8 Small Fresh red chillies, halved
  • 7 1/3 cup Water
  • 8 Dried kaffir lime leaves
  • 2 teaspoon Galangal powder
  • 3 Stems Lemon grass, chopped
  • 3 2/3 cup Coconut cream
  • 5 Sprigs Fresh mint
  • 3 oz Bean sprouts (chinese white)
  • 5 Sprigs Fresh basil
  • 2 teaspoon Salt
  • 2 teaspoon Caster sugar
Directions
  1. 1
    Soak the rice vermicelli in warm water until soft, then drain and set aside.
  2. 2
    In a large pot, bring the water to a boil. Add the dried red chillies, fresh red chillies, kaffir lime leaves, galangal powder, and chopped lemongrass.
  3. 3
    Reduce heat and simmer the broth for 10 minutes to infuse the flavors.
  4. 4
    Stir in the coconut cream, salt, and caster sugar. Bring the mixture back to a gentle simmer.
  5. 5
    Add the fish chunks to the pot. Poach gently for 5-7 minutes until the fish is cooked through and opaque.
  6. 6
    Divide the cooked rice vermicelli among six serving bowls.
  7. 7
    Ladle the hot broth and fish over the noodles.
  8. 8
    Top with bean sprouts, fresh mint sprigs, and fresh basil leaves.
  9. 9
    Serve immediately while hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 643.6kcal
% Daily Value *
Total Fat 14.5g23%
Saturated Fat 3.5g18%
Cholesterol 170.2mg57%
Sodium 193.5mg9%
Total Carbohydrate 47.4g16%
Dietary Fiber 8.1g33%
Sugars 6.4g
Protein 82.2g165%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a spicier broth, increase the number of dried or fresh chilies. Remove the dried chilies before serving if you prefer a milder texture.

If fresh galangal is available, use 1 inch of sliced fresh galangal instead of the powder for a more authentic aroma.

Any firm white fish such as cod, snapper, or tilapia works well. Ensure the fish is fresh and poached gently to prevent it from breaking apart.

This soup is best served fresh. If storing leftovers, keep the broth and noodles separate to prevent the noodles from becoming mushy. Reheat gently on the stove.

Keywords: laksa, coconut curry, noodle soup, fish, lemongrass, galangal, kaffir lime, spicy soup, asian cuisine, comfort food, rice vermicelli, bean sprouts, fresh herbs, seafood soup, warm broth, chili paste, thai laksa, malaysian laksa, spicy coconut, weeknight dinner
Read it online: https://www.chefs-mate.com/recipe/laksa/