Taiwanese-style Laksa

Ingredients

While the original Malaysian Laksa typically uses ingredients like shrimp paste and fish sauce, this Taiwanese adaptation incorporates local Taiwanese flavors. The Taiwanese-style Laksa replaces these ingredients with soy sauce and fermented tofu, adding a distinct umami taste. Additionally, the use of local spices and herbs such as star anise and basil further enhances the flavor profile of this dish. We alse have the original recipe for Laksa, so you can check it out.

• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• 400ml (14 fl oz) coconut milk 400ml (14 fl oz) coconut milk
• 500ml (2 cups) vegetable broth 500ml (2 cups) vegetable broth
• 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
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 tablespoon chili paste 1 tablespoon chili paste
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon fermented tofu, mashed 1 tablespoon fermented tofu, mashed
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 star anise 1 star anise
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 1 lime, juiced 1 lime, juiced
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish
• Bean sprouts, for garnish Bean sprouts, for garnish
• Hard-boiled eggs, halved, for garnish Hard-boiled eggs, halved, for garnish
• Fried shallots, for garnish Fried shallots, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 20g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 20g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Cook the rice noodles according to package instructions. Drain and set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic, grated ginger, and chili paste. Sauté for 2 minutes until fragrant.
3. 3.
   Add the chicken slices and shrimp to the pot. Cook until the chicken is no longer pink and the shrimp turns pink, about 5 minutes.
4. 4.
   In a small bowl, mix together the soy sauce, mashed fermented tofu, sugar, ground turmeric, and ground coriander. Add this mixture to the pot and stir well to coat the chicken and shrimp.
5. 5.
   Pour in the coconut milk and vegetable broth. Add the star anise and bruised lemongrass stalk. Bring the mixture to a simmer and let it cook for 15 minutes to allow the flavors to meld together.
6. 6.
   Remove the star anise and lemongrass stalk from the pot. Stir in the lime juice.
7. 7.
   To serve, divide the cooked rice noodles among serving bowls. Ladle the hot soup over the noodles. Garnish with fresh basil leaves, bean sprouts, halved hard-boiled eggs, and fried shallots.

Treat your ingredients with care...

• Rice noodles — Cook the rice noodles according to the package instructions, but make sure not to overcook them as they can become mushy. Rinse them with cold water after cooking to prevent sticking.
• Fermented tofu — Mash the fermented tofu well to ensure it incorporates evenly into the soup. Adjust the amount according to your preference for a stronger or milder flavor.

Tips & Tricks

• For an extra kick of heat, add sliced fresh chili peppers or a drizzle of chili oil to the soup.
• Customize the toppings to your liking by adding sliced green onions, chopped peanuts, or fried tofu.
• If you prefer a thicker broth, simmer the soup for a longer time to reduce and concentrate the flavors.
• Make a larger batch of the soup base and freeze it for future use. Just reheat and add fresh ingredients whenever you crave a bowl of Taiwanese-style Laksa.
• Experiment with different protein options such as tofu, beef, or seafood to suit your taste preferences.

Serving advice

Serve the Taiwanese-style Laksa hot in individual bowls, allowing each person to garnish their own bowl with fresh basil leaves, bean sprouts, halved hard-boiled eggs, and fried shallots. Provide lime wedges on the side for squeezing over the soup to add a tangy flavor.

Presentation advice

To enhance the presentation of the Taiwanese-style Laksa, arrange the garnishes in an organized manner on top of the soup. Sprinkle some fried shallots and fresh basil leaves on the surface for an appetizing touch. Serve the soup in colorful bowls to make it visually appealing.