Laksa is a popular Southeast Asian soup made with rice noodles and coconut curry broth. There are different types, including the standard curry variation and Assam laksa, which is made with a spicy fish broth. The standard curry laksa starts with a spice paste and includes ingredients like red chiles, shallots, lemon grass, dried shrimp paste, turmeric, coriander, sugar, garlic, and ginger. Coconut milk is added to give it a distinctive taste, and it is served with side dishes and noodles. Assam laksa is made in a similar way, but with a different spice paste and fish broth, and is served with different garnishes.
Laksa is a popular Southeast Asian soup made from rice noodles and coconut curry broth. When the term is used by itself, it most likely refers to this standard curry variation of the soup, but there are other types as well. Assam laksa is the second most common type and is made with rice noodles and a spicy fish broth.
Standard curry laksa starts with a spice paste. The ingredients used in this paste can vary slightly depending on how the cook prepares the recipe, but most spice pastes typically include red chiles, shallots, lemon grass, dried shrimp paste, turmeric, coriander, sugar, garlic and ginger. These ingredients are mixed together until a thick, uniform paste is formed. The cook often prepares the pasta in advance and keeps it refrigerated in a sealed mason jar for several weeks.
Once the cook is ready to make the curry laksa, he takes a portion of the spice paste and heats it in a small amount of oil in a large, deep, hot pot. The pastry should become fragrant and begin to brown, but should not be allowed to burn. Other ingredients are then added to the heated spice paste to form a broth. Coconut milk is the key ingredient used to give the standard curry laksa its distinctive taste. Water, chicken stock or fish stock are also added and the whole mixture is brought to a boil.
While the broth simmers, the cook prepares the side dishes and noodles. Rice flour noodles are boiled or dipped in hot water for a few minutes until soft. The cook then divides the noodles into individual bowls. Chunks of chicken, shrimp or fish cake bites are cooked and added to bowls, along with tofu puffs, boiled egg and bean sprouts. Finally, the broth is poured over these ingredients and the soup is ready to serve.
Assam laksa is made in a very similar way. A spice paste, usually made by mixing together garlic, lemongrass, scallions, turmeric, and dried shrimp paste, is prepared first and set aside until ready to use. The cook makes a basic broth by boiling this spice paste in water. Tamarind paste, made from a sour-tasting plant, is added to the liquid along with several pounds of whole fish. This broth cooks long enough for the fish to cook and the flavors to meld.
Once the fish cooks, it is removed from the pot. The bones are discarded and the meat is flaked off and added back into the broth. The cooked rice noodles are placed in individual bowls and the hot broth is poured over them. Other garnishes, such as pineapple, onion, chopped cucumber and mint leaves, are added immediately before serving.
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