Once described as 'breakfast of the gods' by Anthony Bourdain - Sarawak laksa is nothing short of epic. If a creamy, flavourful broth filled with noodles, shredded chicken and then topped with loads of fresh herbs/veggies is your thing, then you have come to the right spot 😉
sponsored by Georges Folly, South Australia
Why I Love This Recipe
- quick to make - quicker using store-bought laksa paste
- so frickin tasty
- feeds a crowd
- great balance of spice, herbs and creamy broth
- perfect any time of the day
Sarawak laksa soup is a firm favourite of mine and my household too. Whether it's my delicious shredded chicken, thin slices of beef, prawns or other fish, I can't get enough of it. If you are pressed with time, then instead of making a homemade paste, then you can buy shop-bought. These days there are so many great options out there.
What is Sarawak Laksa?
Where did laksa originate? South-East Asia is the best place to start but that's a little broad tbh. Laksa is a combination of Chinese, Malay & Indonesian cuisines. It's got it all - noodles, spice, creamy coconut broth (in curry laksa only), and fresh salad garnish on top.
No matter the temperature, this is one bowl of deliciousness.
How To Make Laksa
To make this delicious creamy Sarawak laksa soup, you will need to do the following........
- Make laksa paste - gather all the ingredients (there are a few!) and blend them in a mini food processor until they are a paste-like consistency. Alternatively, if time isn't on your side, there are many good premade laksa pastes in grocery stores.
- Season your chicken with salt and pepper. Pan fry for 2 mins per side and then add about 1/3 cup of water, cover and allow to simmer for 13 mins or until chicken is cooked through. Allow to cool slightly, and then shred using forks.
- Cook your noodles according to the packet
- Fry off the paste in the frying pan with a little oil
- Add stock, sugar & salt and simmer for 2 minutes.
- Add coconut milk (NOT CREAM), and simmer for a further 2 minutes
- Add warm chicken to the soup and serve!
It's really that simple - you can make a delicious homemade Sarawak laksa soup in a matter of minutes. Top it with beansprouts, herbs, chilli and spring onion and a squeeze of lime juice and bask in the glory that is a bowl of homemade laksa!
Wine Pairing
When it comes to a big ol' bowl of shredded chicken laksa, there are only two drinks to enjoy with it. One being an ice-cold beer, and two, the one that I personally love is a big glass of ice-cold rose from Georges Folly wines!
Their "Balancing Act", Montepulciano rose, gets top marks. No acting involved in this one. Beautiful salmon colour with aromatics of tropical fruit, a little talc and graphite too. One sip, and it's hard to choose between the delicious laksa and the incredible rose. Strawberries, tropical fruit with a little rose water/ Turkish delight and loads of natural acidity make this one of my favourite Aussie roses!
Alternative Asian Recipes
Beef Satay Skewers, Smashed Cucumber Salad
Happy Cooking & Happy Eating Friends!!
Ingredients
- 2 chicken breasts
- 800 ml coconut milk
- 200 g rice noodles
- 750 ml chicken stock
- 2 tsp salt
- 2 tsp palm sugar
- 2 tbsp oil
Laksa Paste
- 2 lemongrass
- 1 tbsp grated ginger
- 2 tbsp grated galangal
- 5 red chillis
- 1 handful coriander
- 1 tsp ground turmeric
- 1 lime – zested & juiced
- 1 tbsp fish sauce
- 6 cashew nuts
- 3 cloves garlic
- 2 shallots
- 50 ml oil
Garnish
- Red chilli
- Mint
- Coriander
- Beansprouts
- Spring onion
Essential Tools
- Chef Knives
- Chopping board
- mini food processor
- frying pan with lid
- measuring/weighing utensils
- Large pot/saucepan
Instructions
- Make paste by blending all ingredients together
- Season chicken, pan fry for 2 minutes per side and add 1/3 cup of water. Cover and simmer for 12-14minutes. It may need a couple minutes longer if you have larger breasts
- Once cooked – remove, allow to cool slightly and shred using 2 forks
- Put noodles on to cook
- Cook off paste in oil for 2-3 minutes
- Add stock, sugar & salt and simmer for 2 minutes
- Add coconut milk and simmer for a further 2 minutes
- Add shredded chicken to the soup and serve
To Serve
- Place noodles in bowl and pour laksa over
- Garnish with beansprouts, mint & coriander leaves, sliced chilli & spring onion and a wedge of lime
Notes
Tips/Tricks
- Laksa paste can be made in advance and will keep for 2-3 days in the fridge
- I used 5 cayenne chillis for medium-level spice
- The shredded chicken keeps for 3-4 days in the fridge and is great for the kid's school lunch/sandwiches
lots of fabulous flavours here gavin. Sounds delicious indeed. Lime and chillies and ginger - you can't go wrong.