Ping Coombes’ Ultimate Laksa
- 2 bone in chicken thighs
- ½ tsp vegetable oil
- ½ tsp turmeric
- 1 tsp salt
- 1 fresh lemongrass stick
- 100g raw prawns
- 2 medium eggs
- 8 pieces tofu puffs (optional)
- 80g beansprouts
- 80g cucumber, julienned
- Handful of mint
- 1 lime, cut into quarters
- 200g dried egg noodles
- 100g dried rice vermicelli
- LAKSA BROTH:
- 120g Woh Hup Singapore Laksa Paste
- 200g full fat coconut milk
- 1 tbs chicken stock powder/1 chicken stock cube
- Poaching liquid
- OPTIONAL GARNISH:
- Rest of the laksa paste in the jar
- Crispy onions
“Laksa is a spiced coconut soup noodle from South East Asia, especially Malaysia and Singapore. It is a one bowl comfort wonder where the broth is King. It requires a fragrant spiced paste to bear life to a good bowl of laksa which is often laborious. This laksa recipe comes fully loaded but with none of the time consuming preparation. I have included simple steps on how to elevate your laksa further. Enjoy and be transported to the hustle and bustle of the streets in South East Asia.” Ping Coombes
- Marinade the chicken thighs with turmeric powder, veg oil and ½ tsp salt for 1 hr in the fridge.
- Cook the noodles according to the package instructions. Drain and dress with a little veg oil to avoid sticking.
- Bring a pan of water to boil then cook the eggs for 6 minutes for soft boil, 8 – 10 mins for hard boiled eggs. Peel the eggs, cut into halves & set aside.
- Bring 800ml water to boil and add ½ tsp salt and 1 fresh lemongrass stick.
- Cook the prawns in the water for 30 seconds or until they turn pink & cooked through. Remove the prawns with a slotted spoon.
- Using the same pan of water, add the marinated chicken skin side down and poach gently for 15 -20 minutes on medium heat.
- Remove the chicken with a slotted spoon and retain the poaching liquid. Once the chicken is little cooled, remove the bone and cut the chicken into pieces.
- To make the laksa broth, add the laksa paste, coconut milk, chicken stock powder and tofu puffs to the poaching stock and bring it to boil. Turn the heat down and simmer for 5 minutes.
- Divide the noodles into 4 bowls. Top with prawns, chicken, egg & tofu puffs.
- Ladle on the laksa broth to cover the noodles and top with cucumber, bean sprouts & mint.
- Serve with a dollop of laksa paste on the side, crispy onions and wedge of lime.
- If you want the laksa to be spicier, add 1 tsp chilli powder when making the Laksa broth.
- Squeeze the lime on before mixing everything together and the additional laksa paste can be served as a condiment or to enrich the bowl of laksa further.