Ingredients
- 14 ounces (400g) rice vermicelli noodles
- 2 cups (480ml) chicken stock
- 1 cup (240ml) coconut milk
- 8 ounces (225g) cooked chicken, shredded
- 8 ounces (225g) shrimp (prawns), peeled and deveined
- 1 cup (100g) bean sprouts
- 1 tablespoon neutral oil
For the Laksa Broth
- 3 tablespoons Sarawak laksa paste
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon fish sauce
Optional Garnishes
- Cilantro (fresh coriander)
- Lime wedges or calamansi
- Sliced red chili
- Sambal belacan
- Thin omelette strips
Equipment
- Large pot or Dutch oven
- Fine-mesh strainer or colander
- Kitchen tongs
- Measuring Cups and Spoons
- Chef’s knife
- Cutting board
- Grater or microplane
- Wooden spoon
- Soup ladle
Method
- Heat the oil in a large pot over medium heat. Add the Sarawak laksa paste, garlic and ginger and cook until fragrant, stirring often.
- Add the chicken stock and coconut milk. Stir well and heat until the broth is gently simmering. Cook for about 10 minutes so the paste is fully dispersed and the broth is hot throughout.
- Add the shrimp and cook for 2 to 3 minutes, or until pink and opaque. Remove the pot from the heat once the shrimp are cooked.
- Prepare the rice vermicelli according to the package directions. Drain well.
- Divide the noodles between 4 bowls. Add the hot broth and shrimp, then add the shredded chicken and bean sprouts.
- Add any cilantro, lime, sliced chili, sambal belacan or omelette strips you’re using and serve immediately.
Notes
- Sarawak laksa pastes vary in salt, heat and ingredients. Check the label if shellfish is an issue because some pastes contain shrimp or belacan.
- Keep the cooked noodles separate from the broth until serving. This also makes leftovers easier to store without the noodles becoming overly soft.
- If you can find Vietnamese coriander, also called laksa leaf, use it instead of cilantro for a more traditional garnish.
- The broth can be made ahead and refrigerated for up to 3 days. Add the shrimp when reheating the broth and prepare the noodles close to serving time.
- Freeze the broth without the noodles or fresh toppings for up to 1 month and thaw it overnight in the refrigerator before reheating.