The Food Edit: My Favourite Laksa Soup

Soup. It's like a hug in a bowl. The nights are getting colder and darker and Autumn has well and truly arrived. Which means it's soup season!

Laksa soup is a classic Malaysian dish that can be served with chicken, prawns or any kind of seafood, regardless of what meat you pair with it, it is guaranteed to be a dinner table winner. 

It does take around an hour an half to make which can be off-putting to some, but it is worth it for the work you put in. Even though its gone in minutes!

This Lasksa soup is a new favorite of mine. I love the spicy orange curry broth mixed with thin noodles and salty pulled chicken. It's for sure a new dinner favorite in our household and once you make it, you will love it too! 

Pairing the dish to finish with some fresh cut chilies and coriander cuts the creamy softness of the soup with a sharp freshness, and a squeeze of lime rounds it off with that well-needed zing!

For me, I've always been a fan of Spanish, Middle Eastern and Asian cuisines, so these kind of flavours are not new to me, but if you are wanting to branch out into tasting more on the world, this soup is the perfect, gentle way to do so.



For the paste

2 red chilli, plus more to serve
4 cloves garlic, chopped
3 shallots, finely chopped
2 stalks lemongrass, finely chopped
½ teaspoon turmeric
1 teaspoon ground coriander
2 teaspoons curry powder
2 tablespoons vegetable oil

For the broth

1 chicken stock cube dissolved in 500 millilitres boiling water
1 400 millilitre can coconut milk
3 large carrots, peeled and sliced
200 grams cauliflower, cut into chunks
1 tablespoon fish sauce (optional - sub for a good pinch of salt)
1 tablespoon brown sugar
2 limes, 1 juiced, 1 cut into wedges
2 chicken breasts
150 grams finely sliced fresh greens
2 tablespoons soy sauce
1 clove garlic, minced
1 pack rice vermicelli
25 grams coriander, stalks trimmed
40 grams bean sprouts, rinsed (optional)


Put all of the laksa paste ingredients into a small food processor or spice grinder and blitz until you have a fine paste. Cook off the paste in a large saucepan for 10 minutes, stirring often so it doesn’t burn, until the oil starts to separate. Pour in the chicken stock and coconut milk, then add the sliced carrots, and cauliflower. Cook for 30 minutes until the vegetables.

While the broth is cooking, heat a griddle pan. Flatten the chicken breasts and season with salt and fresh black pepper. Cook for 4 minutes each side, until golden brown and cooked through. Put onto a place to cool then roughly rip into shreds.

Sautee the greens in the soy and garlic until they wilt. Put the noodles into a large bowl and pour boiling water over them. Let them sit for 3 minutes, then drain and rinse under cool water. Divide the cooked and drained noodles between 4 serving bowls.

When the vegetables in the broth are very soft, liquidise it with a stick blender. Stir fish sauce or salt, sugar and lime juice through the soup and add extra water, if needed, so that it’s not too thick. Divide the soup between the bowls. Top each dish with bean sprouts, chicken, sauteed greens and fresh coriander. Serve with a lime wedge and extra chili on the side.

And enjoy! 





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