Chinese-style Laksa

Ingredients

While the original Malaysian Laksa is known for its complex blend of Southeast Asian spices, this Chinese adaptation incorporates the numbing heat of Sichuan peppercorns and the intense flavors of Chinese spices. The broth is infused with Sichuan peppercorns, dried chilies, and Chinese five-spice powder, giving it a unique and fiery twist. We alse have the original recipe for Laksa, so you can check it out.

• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• 500ml (2 cups) chicken broth 500ml (2 cups) chicken broth
• 200ml (3/4 cup) coconut milk 200ml (3/4 cup) coconut milk
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 tablespoon Sichuan peppercorns 1 tablespoon Sichuan peppercorns
• 2 dried red chilies, deseeded and chopped 2 dried red chilies, deseeded and chopped
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 200g (7 oz) chicken breast, thinly sliced 200g (7 oz) chicken breast, thinly sliced
• 200g (7 oz) shrimp, peeled and deveined 200g (7 oz) shrimp, peeled and deveined
• 100g (3.5 oz) bean sprouts 100g (3.5 oz) bean sprouts
• 2 spring onions, thinly sliced 2 spring onions, thinly sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 12g
• Carbohydrates (total, sugars): 30g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Cook the rice noodles according to the package instructions. Drain and set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant.
3. 3.
   Add the Sichuan peppercorns, dried red chilies, and Chinese five-spice powder to the pot. Stir well to release the flavors.
4. 4.
   Pour in the chicken broth and coconut milk. Bring to a simmer and let it cook for 10 minutes to allow the flavors to meld together.
5. 5.
   Add the sliced chicken breast and shrimp to the broth. Cook until the chicken is cooked through and the shrimp turns pink.
6. 6.
   Divide the cooked rice noodles among serving bowls. Ladle the hot broth, chicken, and shrimp over the noodles.
7. 7.
   Top each bowl with bean sprouts, sliced spring onions, and fresh cilantro.
8. 8.
   Serve the Chinese-style Laksa with lime wedges on the side for squeezing over the soup.

Treat your ingredients with care...

• Rice noodles — Follow the package instructions for cooking time as it may vary. Rinse the cooked noodles with cold water to prevent them from sticking together.
• Sichuan peppercorns — Toast the peppercorns in a dry pan over low heat for a few minutes to enhance their aroma before using them in the recipe.
• Chinese five-spice powder — If you don't have Chinese five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.

Tips & Tricks

• For an extra kick of heat, add a teaspoon of chili oil to the broth before serving.
• Customize the toppings by adding sliced boiled eggs, tofu puffs, or blanched vegetables like bok choy or baby corn.
• Adjust the spiciness by adding more or fewer dried chilies according to your preference.
• If you prefer a thicker broth, simmer the coconut milk for a few extra minutes to reduce it slightly.
• Leftovers can be refrigerated for up to 2 days. Reheat gently on the stovetop, adding a splash of water or broth to thin the soup if needed.

Serving advice

Serve the Chinese-style Laksa hot, garnished with fresh cilantro and lime wedges on the side. The lime juice adds a tangy brightness to the dish, while the cilantro enhances the aromatic flavors of the broth. Enjoy it with chopsticks and a spoon to savor every delicious bite.

Presentation advice

To make the Laksa visually appealing, arrange the toppings neatly on top of the noodles. Sprinkle some chopped spring onions and cilantro over the broth for a pop of color. Serve the dish in deep bowls to showcase the vibrant colors of the ingredients and the aromatic broth.