My Laksa looks scarier than it really is and unless I’ve become totally immune to chilli, I think it is quite mild. Like most of my recipes, its healthy, easy ,and someone once told me they enjoyed mine more than the “Laksa Kings”.  Its simply a matter of creating a bowl of your favorite noodles and veg and pouring the Laksa broth on top. Mine is a vegetarian version and you can add some or all of my suggestions. Your boundaries will only be limited by your imagination.
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| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
For The Stock
- 6 chicken wings
- 1 carrot cut into chunks
- 1 celery stick diced
- 1 large onion quartered
- 3 or 4 bay leaves
- 1 tsp black peppercorns
For The Laksa
- 1 ltr chicken stock preferably home made ( or quality commercial stock)
- 200 g jar of laksa paste
- 50 g vermicelli noodles
- 50 g thick rice noodles
- 2 kaffir lime leaves
- 200 ml lite coconut milk
- 1 handful bean shoots
- 1 small bunch boc choy washed & separated into leaves
- 2 or 3 coz lettuce leaves
- 1/2 lime juice of
- 1 handful fresh coriander leaves
- 1 tbs fish sauce
- 1/2 to 1 tsp chilli poweder optional
- 4 slices fried tofu or cubes of silken tofu to taste
- 1 spring onion finely sliced
- 1 boiled egg peeled & quartered (optional)
- 6 green prawns optional
Ingredients
For The Stock
For The Laksa
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Instructions
For The Stock
- Add all the ingredients to a stock pot with 4 ltrs of  water . Bring to the boil and gently simmer with the lid on for at least 4 hours. For the best stock, simmer for as long as possible. All day if you have the time.
- Skim off any impurities every so often. Strain and discard chicken and veg. Cool completely and divide into 1 litre Quantities. This recipe will make approximately 3 litres. Leftover stock can be frozen for later use.
For The Laksa
- In a medium sized pan, fry off the Laksa paste on a medium heat for a couple of minutes. Add the stock and heat to a simmer.
- Meanwhile soak the vermicelli  noodles in hot water until re hydrated (usually takes around 5 minutes). Drain, divide into two portions and place into two large soup bowls.
- Cook the thick rice noodles. Simmer in a small pan of boiling water for approximately 5 minutes. Drain and also divide into two portions to add to the soup bowls with the vermicelli noodles.
- Place the boc choy, lettuce leaves , bean shoots  & tofu over the noodles and set the bowls aside while finishing off the broth
- To the simmering broth, add the lime juice, kaffir lime leaves  (scrunch the leaves to release their aroma & remove before serving or chiffonade ( very finely julienne) the leaves & leave them in the broth ) and the fish sauce.
- At this stage, you can poach a few green prawns for one or two minutes until they become opaque , remove them and place them on top of the prepared noodles. Taste and season with a little salt if necessary, then and the extra chilli powder if using .
- Â Lastly add the coconut milk to the stock and simmer for a couple of minutes.
- Pour the broth into each bowl over the noodles and vegetables and top with, boiled egg ,extra bean shoots, coriander and spring onion.
Recipe Notes
The difference between a good laksa and an exceptional one, is the stock. If you develop as much flavour as possible in your stock, you will create a more robust soup.
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