Short on time, big on flavour: RecipeTin Eats’ 20-minute laksa (2024)

FAQs

What is the flavour of laksa? ›

According to Laksa enthusiast Karen Chan, “it's the contrasting flavour pairings that whet the appetite: the creaminess of coconut milk, sourness from tamarind or limes, sweetness from palm sugar with salty fish sauce; and then the wide variety of herbs like mints, chilli, lemongrass, kaffir lime leaves, basil, ...

Laksa is a spicy noodle soup from Malaysia, also found in other South East Asian counties including Singapore and Indonesia. Laksa as we know it here in Australia is made with a coconut broth that is spicy and fragrant.

A blend of dried chili, red chili, dried shrimp, shrimp paste (belacan), garlic, shallot, ginger, blue ginger (galangal), turmeric root, candle nuts, and lemongrass stalk is infused into the stock, giving the dish its signature punch.

laksa in British English

(ˈlæksa ) noun. (in Malaysia) a dish of Chinese origin consisting of rice noodles served in curry or hot soup.

What can you substitute for Laksa paste? If you can't find laksa paste at your local grocery store or local asian market, don't worry! You can use Thai red or yellow curry paste instead in this recipe. Thai curry pastes have very similar ingredients and a very similar flavour profile to laksa paste.

Peranakan culture is based in Southeast Asia and is a mash-up of Chinese, Malay and Indonesian influences. So it's no surprise that laksa is a fusion of Chinese noodles and Southeast Asian curries, and range from the mild “Chinese” type curries to the full-blown spicy variety. The origin of the name “laksa” is unclear.

Laksa can be part of a weight loss diet if consumed responsibly. Control your portions and balance this dish with healthier, low-calorie options.

叻沙 : laksa, spicy no... : lè shā | Definition | Mandarin Chinese Pinyin English Dictionary | Yabla Chinese.

Curry laksa (also goes by curry mee, laksa lemak, Nyonya laksa) is a much richer rendition with a coconut milk-based broth that's poured over noodles and garnished with tofu puffs, shrimp, and egg.

What two types of noodles are in laksa? ›

Noodles: Laksa typically features two types of noodles: rice vermicelli and egg noodles. This combination offers a delightful contrast in texture. Proteins: You can find various proteins in laksa, such as prawns, chicken, tofu, or a combination of these.

If you make the stock too bland–the Laksa will be bland. So, make sure you use enough prawn shells for the stock. Also, make sure your Laksa paste is good.

The Laksa is a perfect balance of flavours. The sweet, sour, spicy and sour elements go perfectly well the rice noodles, prawns, tofu puffs and fish meat.

Thailand's Laksa: Khao Soi

But Khao Soi isn't just about tasting good. It's a vibrant expression of culture, adapted across various regions. In Laos and Shan State (Myanmar), you might find versions with clear broths and tangier flavors, showing just how versatile this dish can be​.

Asam Laksa

Poached and flaked mackerels/sardines (relatively cheap fish) make up the broth, which is then infused with a spice paste of shallots, garlic, chilli, galangal and a ton of other spices. The tartness of the soup comes from tamarind peel/paste (asam refers to tamarind in the Malay language).

The laksa has a seafood-based broth, but added with coconut milk. This gives the soup a slightly creamy, sweet flavor but with a spicy kick. Similar to the curry laksa, the Nyonya laksa is also served with bean curd puffs, bean sprouts, prawns and sliced fish cakes.

Laksa Lemak: Known for its rich and heavy coconut milk-based broth, which is creamier and more savory-forward than laksa Nyonya. Laksa Asam: Featuring a tangy tamarind-based broth that offers a delightful contrast to the spiciness.

They are both hot and sour, both use similar flavourings (Tom Yum uses more fish sauce, and obviously doesn't have the noodles). There is a Thai dish called 'Yam Talay' which is very similar to Penang Laksa indeed. The main difference is that the Thai versions are much hotter.

Singaporean laksa uses a coconut curry broth that is complex, fragrant, and just the right amount of richness. Seafood stock is the base of the broth, and the flavour the comes through is every seafood lover's dream.