Laksa
The best coconut noodle soup in the world. To say Australians love laksa would be a massive understatement. Back in my office job days, I was even part of a lunch club whose sole purpose was regularly stalking new laksa joints in search of the best. Yep, laksa is a ‘thing’ for food lovers! Sydney has some truly excellent laksa shops but sadly, where I live, they’re all a very long drive away. So I make my own at home for those (frequent!) laksa itches that need scratching. I hope you love this laksa as much as I do!
PREP: 20 minutes COOK: 45 minutes
CHICKEN STOCK
2 cups (500ml) low-salt chicken stock
1 cup (250ml) water
3 chicken drumsticks
LAKSA CHILLI SAUCE
½ teaspoon white sugar
1½ teaspoon light soy sauce
¼ teaspoon finely minced garlic
1½ teaspoon laksa paste1
1 tablespoon Sriracha, or other chilli sauce
1 tablespoon sambal oelek, or more Sriracha
1 tablespoon canola oil
SOUP
1½ tablespoons canola oil2 cloves garlic, finely minced1½ teaspoon finely minced ginger1 lemongrass stalk,2 bird’s eye chillies, deseeded and finely chopped½ cup (135 grams) laksa paste50 grams dried vermicelli noodles100 grams fresh hokkien noodles
