Laksa is a popular spicy noodle soup from the Peranakan culture, which is a merger of Chinese and Malay elements found in Indonesia, Malaysia and Singapore.

Ingredients

• 2 Tbsp of coriander seeds
• 1 Tbsp of cumin seeds
• 2 star anise
• 4 cloves
• 1 red onion, sliced
• 3-4 garlic cloves, smashed and chopped
• 1 piece of ginger (5-6 cm), chopped
• 3 stalks lemongrass, trimmed, tied into knots
• 2 Tbsp of sambal belachan
• 2 cinnamon sticks or cassia barks
• 1 Tbsp of turmeric
• 1 quart of chicken broth
• 1 can of coconut milk
• 2 Tbsp of palm sugar
• Salt and black pepper to taste
• 1/2 pack of fresh thin yellow egg noodles
• 1 lb chicken thighs, cut into small pieces, floured and deep-fried
• 1/2 a packet of fresh tofu, floured and deep-fried
• 2 duck eggs, boiled, shell removed and sliced in half
• 2-3 medium shallots, sliced thinly, deep-fried till golden
• A bunch of cilantro leaves, chopped
• A bunch of scallions, chopped

Method

Step 1

Grind the whole spices in a spice grinder.

Step 2

Bring a stockpot to heat and pour in 2 Tbsp of vegetable oil.

Step 3

Add the onions, garlic, ginger and lemongrass and saute.

Step 4

Pour in two Tbsp of sambal belachan.

Step 5

Add the cinnamon sticks, turmeric and the ground spices. Stir for 3-4 minutes.

Step 6

Pour in the chicken broth and coconut milk.

Step 7

Add palm sugar, salt and black pepper.

Step 8

Bring the mixture to a boil, then reduce to simmer for 20 minutes.

Step 9

Blanch the noodles in boiling hot water.

Step 10

Place the noodles in a bowl.

Step 11

Add the chicken pieces and tofu.

Step 12

Ladle the curry broth into the bowl, enough to cover the noodles.

Step 13

Top the noodles with the duck eggs, fried shallots, cilantro and scallions.

Recipe courtesy of Mohan Kulasingam.