Malaysian Chicken Laksa | How To Make Malaysian Chicken Laksa | Chicken Laksa | Chicken Noodle Soup | Malaysian Curry Noodle Soup | Winter Special Recipe | Malay Cuisine | Homemade Chicken Soup | Noodle Soup | Chicken Recipe | Soup Recipe | Winter Recipes | Get Curried | The Bombay Chef | Varun Inamdar
Learn how to make Malaysian Chicken Laksa with our Chef Varun Inamdar.
Introduction
Malaysian Chicken Laksa is a spicy noodle dish popular in Southeast Asia. Chicken pieces and noodles cooked in a spicy coconut broth topped with an array on condiments – a Malaysian delight! This spicy Chicken Laksa is a Malaysian soup that may have a long list of ingredients, but it’s super easy. Malaysian kitchens weave Chinese, Indian, and Malay culinary strands into a complex cuisine. Try out this amazing Laksa recipe this weekend & let us know your thoughts in the comments.
For the Curry Paste
5-6 Dried Kashmiri Red Chillies
Coriander Stalks (chopped)
4-6 Bird’s Eye Chillies
2 tsp Sugar
Lemongrass Stalks (chopped)
4-6 Thai Basil Leaves
1-inch Galangal (chopped)
1/4 cup Shallots
8-10 Garlic Cloves
3-4 Kaffir Lime Leaves
1 tsp Turmeric Powder
1 tbsp Coriander Seeds Powder
1 tsp Dark Soy Sauce
Making the Curry/Soup
2 tbsp Oil
2 cups Water
200 gms Chicken Breast (cut into strips)
Noodles
Salt (as required)
1 cup Coconut Cream
For Garnish
Boiled Egg Slice
Coriander Sprig
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Hello you lovely people, this is me
the Bombay Chef Varun Inamdar and Welcome to 'Get Curried' Today's recipe is a cheat's version
of a Malaysian Chicken Laksa. Let's begin. Well if you heard me right I very categorically said And spelled this out A cheat's version Of Malaysian Chicken Laksa. Well why a cheat's version because It has a lot of ingredients of course You can hasten this up further
more by using Thai Curry paste And to that You add in a little bit of Turmeric
powder and Coriander powder And get going. What I am doing Is literally making a
version of Thai Curry paste Along with Curry spice, Curry powder. Let's do that first. I'm going to begin the recipe with Dried Red Chillies. Now these are Kashmiri Red Chillies. There is that Indianness in this
recipe because I need a combination Of spice in this recipe Along with lots of natural red color. This brings out that nice bright red color Specially in a Thai Curry paste. I'm going to remove the stalks And tear the Chillies. To this, I am going to add Coriander stalks I'm using Coriander stalks in this recipe. Well, generally, you could
also use Coriander roots. Now, I do not want the color
of the Coriander in this recipe
I primarily want the flavour. Roots and stalks in this
case work perfectly well Well, right towards the end, I'm
also going to add in Coriander powder And that's to bring in the
Curry nature of this recipe. The next ingredient that goes in Bird's Eye Chilli. Now this is a classic Thai chilli Extremely pungent, extremely spicy. The choice is completely yours
whether you want to really all out And bring in that spice in this recipe Or really go moderate. I'm keeping this recipe moderate Because I'm also going to balance this off With Coconut Milk. I want that nice creaminess in this recipe Not too many but A few here. To balance all these flavours And bring out sweetness in this recipe I'm going to use Sugar Now this is classic grain Sugar By all means, you could also
use Palm Sugar or Jaggery. Stalks of Lemongrass, Thai Basil, Galangal, Shallots, Cloves of Garlic, Fresh Kaffir Lime Leaves, Turmeric powder, Well this brings out That wonderful golden color Of this Laksa. In case, you can lay your
hands on fresh Turmeric Go all out and bring that to use as well.
And finally, Coriander powder Well, unroasted,
untoasted Coriander Seeds And the powder here. And last but not the least Soya sauce. Well, I'm using Dark Soya
sauce, so I am going really little On the quantity Because I do not want the
final color to change at all. And finally, I'm going to grind
this into a fine and smooth paste. The Laksa paste. Let's move on to cooking this. In a wok, I am going to take Some Oil Now this is regular vegetable Oil Any seed Oil is absolutely perfect. Well do not Take a very strong smelling Oil Just keep it nice and neutral. Once the Oil just kind of begins to heat up It's not hot at this point in time. I'm going to add in the Curry paste. Curry paste and hot Oil is
equal to kitchen accidents. To avoid that, Ensure that the Oil is just
kind of beginning to heat up And that's where you add in Curry paste And you keep stirring this Till The Oil initially all gets absorbed And then it starts releasing
towards the sides of the pan That's the whole idea and trick here. Once all the Oil reappears We are going to add in water. Well, you can also
add in stock at this stage
But trust me, I'm going to cook the Chicken In the same broth That's why I am going to require Any stalk in this case. The next ingredient that
goes in of course Chicken. Let's add in strips of Chicken breast Boneless of course. And to this, I'm also
going to add in Noodles. Now generally what we do is We boil the Noodles separately And then we add it to this recipe But I am cooking it all together Literally like a one pot
Laksa for all of you. One quick stir And finally last but not the least Salt as required. And after this, promise
just one more ingredient To take this to an absolutely next level. Let's see what that is But before that Allow the Chicken and the Noodles To cook well in this broth. With this, our Malaysian
Laksa is done and ready And like I said, just one more ingredient And that is to this to
a complete next level Coconut Cream. This will of course naturally thicken with The noodles as well. Imagine the Flour and the Noodles
starts leaching into the Laksa And that will start thickening it. The Coriander powder and
the Shallots will also thicken it And then eventually
when you add the Cream It becomes nice and creamy. With that, off goes the flame
And the Laksa Goes straight in the serving bowl. To serve this broth finally You take the Noodles, you take the Chicken Keep them on one side. You add in the broth right next to it. And you top it up with soft
boiled or hard boiled Egg Eventually garnish this
with some Birds Eye Chilli And lots of Coriander. With this, ladies and
gentlemen, your cheat's version Of Malaysian Chicken
Laksa is done and ready. While there is still
that little nip in the air Make this for your family,
make this for your friends And see how they smile back at you. This is me the Bombay Chef
Varun Inamdar signing off Stay tuned. Bye for now.
