LAKSA RECIPE

By Panlasang Pinoy · 45 min

Ingredients

Instructions

1. Mix all the sauce ingredients in a small bowl and set aside.
2. Boil water, add the vermicelli and cook for 2½ minutes. Drain and set the noodles aside.
3. Add the chicken broth to the remaining water and bring to a boil. Add the chicken, cover and simmer on low for 25 to 30 minutes. Remove the chicken, let it cool, then shred it. Keep the liquid aside.
4. Heat the oil in a pot and sauté the ginger, garlic, lemongrass and chili for 1 minute.
5. Add the laksa paste and sauté for 1 more minute.
6. Pour in the reserved stock and the coconut milk and bring to a boil, adding more water if needed. Cover and simmer for 10 to 12 minutes.
7. Stir in about 1 to 1½ tablespoons of the sauce and season with fish sauce. Squeeze in lime juice if you like and stir.
8. Add the fried tofu and cook for 2 more minutes.
9. Place the noodles and shredded chicken in a bowl, ladle in the broth and add tofu. Top with bean sprouts, cilantro, fried shallots and lime wedges, and serve hot.

Summarized from Panlasang Pinoy's video. Watch it for the details.

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