Prepare Laksa Paste: Blend dried red chilies, shallots, garlic, lemongrass, galangal, turmeric root, candlenuts, toasted belacan, coriander powder, cumin powder, and fennel powder with a little cooking oil until a smooth paste forms.
Sauté Laksa Paste: Heat cooking oil in a large pot or wok. Add the laksa paste and sauté over medium heat until very fragrant and the oil separates, about 10-15 minutes.
Add Chicken and Broth: Add chicken thighs to the pot and stir-fry until lightly browned. Pour in chicken broth, water, and thick coconut milk. Bring to a simmer.
Simmer Broth: Reduce heat to low, add sugar, salt, and fish sauce. Let the broth simmer gently for 15-20 minutes, allowing the flavors to meld.
Cook Noodles and Components: While the broth simmers, blanch egg noodles and vermicelli separately according to package instructions. Blanch bean sprouts and tofu puffs briefly. Set aside.
Add Shrimp and Fish Cakes: Add shrimp and sliced fish cakes to the simmering broth and cook until the shrimp turn pink and opaque, about 2-3 minutes. Do not overcook.
Assemble Laksa: Divide the cooked egg noodles, vermicelli, bean sprouts, and tofu puffs among serving bowls. Ladle the hot curry laksa broth with chicken, shrimp, and fish cakes over the noodles.
Garnish and Serve: Garnish each bowl with fresh coriander, lime wedges, and sliced red chilies. Serve hot with a side of sambal.
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