Korean-Style Laksa

Ingredients

While the original Malaysian Laksa typically uses coconut milk as a base, this Korean adaptation replaces it with a spicy and tangy broth infused with kimchi. Additionally, the Korean-style Laksa incorporates Korean chili paste (gochujang) and Korean chili flakes (gochugaru) to add a distinct heat and depth of flavor. We alse have the original recipe for Laksa, so you can check it out.

• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• 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
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 tablespoons Korean chili paste (gochujang) 2 tablespoons Korean chili paste (gochujang)
• 1 tablespoon Korean chili flakes (gochugaru) 1 tablespoon Korean chili flakes (gochugaru)
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 cup kimchi, chopped 1 cup kimchi, chopped
• 4 cups chicken broth 4 cups chicken broth
• 1 cup bean sprouts 1 cup bean sprouts
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

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 minced garlic and chopped onion, and sauté until fragrant.
3. 3.
   Add the chicken breast slices and shrimp to the pot, and cook until they are cooked through.
4. 4.
   Stir in the Korean chili paste (gochujang), Korean chili flakes (gochugaru), soy sauce, fish sauce, and sugar. Cook for another minute to allow the flavors to meld together.
5. 5.
   Add the chopped kimchi and chicken broth to the pot. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.
6. 6.
   Add the cooked rice noodles and bean sprouts to the pot, and cook for an additional 2-3 minutes until heated through.
7. 7.
   Serve the Korean-style Laksa hot, garnished with sliced green onions, fresh cilantro, and lime wedges.

Treat your ingredients with care...

• Rice noodles — Follow the package instructions for cooking time to ensure they are cooked al dente. Overcooking can result in mushy noodles.
• Kimchi — Use well-fermented kimchi for a more pronounced flavor. If you prefer a milder taste, rinse the kimchi before adding it to the soup.

Tips & Tricks

• For an extra kick of heat, add a teaspoon of Korean chili oil to the soup.
• Customize the toppings by adding sliced boiled eggs, tofu, or cooked vegetables like mushrooms or bok choy.
• If you prefer a thicker broth, dissolve a tablespoon of cornstarch in water and add it to the soup during the simmering process.

Serving advice

Serve the Korean-style Laksa in individual bowls, allowing each person to garnish their soup with fresh cilantro and a squeeze of lime juice according to their taste preferences.

Presentation advice

To enhance the presentation, arrange the sliced green onions, bean sprouts, and shrimp on top of the soup. Sprinkle some Korean chili flakes for an added pop of color.