southeast asia: Laska soup

Name: southeast asia: Laska soup
Yield: 4 Servings
Ingredients: 4 cups (1 litre) chicken stock / broth; 2 cups (500 ml) water; 6 chicken drumsticks, skin on; 1 tablespoon sugar; 3 tablespoons soy sauce; 1 garlic clove, finely chopped; 3 tablespoons laska paste; 2 tablespoons Sriracha sauce (less if you don't like heat); 1-2 tablespoons chilli paste* (depending on heat preference); 1 tablespoon vegetable oil; 5 tablespoons oil; 4 garlic cloves, finely chopped; 2- about 1 inch pieces of ginger, peeled and minced; 2 pieces lemongrass, smash and peel off hard layers for white part; 3 small red chilies, cut in half and with or without seeds (seeds make more heat); 1 cup laska paste* (see below); 2 cans coconut milk; 4 tablespoon fish sauce; 3 ounces vermicilli noodles, dried; 7 ounces hokkien noodles*, also known as fresh egg noodles used in the US called lo mein; 5 ounces tofu puffs* (see below); 5 ounces bean sprouts; fresh cilantro; lime wedges; crispy fried shallots; finely sliced red chilli; cooked whole shrimp-2-3 per bowl

I’ve heard about this soup from friends of mine from India and living in Singapore. It’s claimed this is the most amazing soup, ever! With the number of ingredients and the beauty of all the different flavors- sweet, sour, salty, bitter and umami, I think this soup is hard to beat. There are many different recipes for Laska. I was sent this one and it is from the food blog RecipeTinEats.

Laska paste (see side bar on left) is not available at your everyday grocery store, and you’ll have to prepare by ordering it online or going to an Asian market. You’ll also be hard pressed to find the spongy but critical Tofu puffs that this recipe requires. Though the puffs are tasteless, they absorb all the lovely flavors of the broth, and burst in your mouth like little vessels of deliciousness.

southeast asia: Laska soup

Posted by Barbara

Ingredients

Recipe serves: 4

	chicken broth
	4 cups (1 litre) chicken stock / broth
	2 cups (500 ml) water
	6 chicken drumsticks, skin on
	laska chili sauce
	1 tablespoon sugar
	3 tablespoons soy sauce
	1 garlic clove, finely chopped
	3 tablespoons laska paste
	2 tablespoons Sriracha sauce (less if you don't like heat)
	1-2 tablespoons chilli paste* (depending on heat preference)
	1 tablespoon vegetable oil
	laska broth
	5 tablespoons oil
	4 garlic cloves, finely chopped
	2- about 1 inch pieces of ginger, peeled and minced
	2 pieces lemongrass, smash and peel off hard layers for white part
	3 small red chilies, cut in half and with or without seeds (seeds make more heat)
	1 cup laska paste* (see below)
	2 cans coconut milk
	4 tablespoon fish sauce
	noodles
	3 ounces vermicilli noodles, dried
	7 ounces hokkien noodles*, also known as fresh egg noodles used in the US called lo mein
	5 ounces tofu puffs* (see below)
	5 ounces bean sprouts
	garnish
	fresh cilantro
	lime wedges
	crispy fried shallots
	finely sliced red chilli
	cooked whole shrimp-2-3 per bowl

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thoughts&stories

Laksa paste generally contains dried chilies, shallots, turmeric, lemongrass, tamarind, galangal and shrimp paste. The brand Por Kwan is available on Amazon, and one of the more popular.

You can substitute red or yellow Thai curry paste if you cannot find Laska paste.

Chili paste- you can use the Sambal Oelek that is found in most grocery stores.

Tofu puffs are essential for a true laksa experience! They are deep fried tofu that are “sponge-like” allowing them to soak up all the amazing flavor. You can find them at most Asian stores.

Hokkein noodles- you can use all vermicelli noodles though soup more authentic with both types.

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Posted by Barbara

time
2 to 3 hours
serves
4
skill level
Medium

Ingredients

chicken broth
4 cups (1 litre) chicken stock / broth
2 cups (500 ml) water
6 chicken drumsticks, skin on
laska chili sauce
1 tablespoon sugar
3 tablespoons soy sauce
1 garlic clove, finely chopped
3 tablespoons laska paste
2 tablespoons Sriracha sauce (less if you don't like heat)
1-2 tablespoons chilli paste* (depending on heat preference)
1 tablespoon vegetable oil
laska broth
5 tablespoons oil
4 garlic cloves, finely chopped
2- about 1 inch pieces of ginger, peeled and minced
2 pieces lemongrass, smash and peel off hard layers for white part
3 small red chilies, cut in half and with or without seeds (seeds make more heat)
1 cup laska paste* (see below)
2 cans coconut milk
4 tablespoon fish sauce
noodles
3 ounces vermicilli noodles, dried
7 ounces hokkien noodles*, also known as fresh egg noodles used in the US called lo mein
5 ounces tofu puffs* (see below)
5 ounces bean sprouts
garnish
fresh cilantro
lime wedges
crispy fried shallots
finely sliced red chilli
cooked whole shrimp-2-3 per bowl

Directions

1 Done	chicken broth Place chicken stock ingredients in a medium saucepan over high heat. Bring to simmer, then reduce to medium high.
2 Done	Cook for 25 minutes or until chicken flesh is falling off the bone and liquid reduces by about one-third.
3 Done	Discard skin of chicken, pull flesh off the bone and place in bowl, discard bone. Set broth aside.
4 Done	laska chili sauce Mix ingredients together in a small bowl. Set aside for 20 minutes.
5 Done	laska broth Heat oil in a large saucepan or small pot over medium low heat. Add garlic and ginger, sauté for 20 seconds, then add lemongrass and chilies. Cook for 1 minute.
6 Done	Add laksa paste. Turn heat up to medium and cook for 2 minutes, stirring constantly, or until fragrant.
7 Done	Add chicken stock, coconut milk, fish sauce and laksa chili sauce. Place lid on and simmer on for 20 minutes.
8 Done	Adjust to taste using lime juice (for sour) and fish sauce (for saltiness). Add tofu puffs. Leave on turned off stove with lid on for 5 minutes.
9 Done	to finish Prepare noodles per packet directions.
10 Done	Divide noodles between 4 bowls. Top with shredded chicken.
11 Done	Pour broth over chicken. Top with beansprouts, sprinkle with garnishes of your choice and serve with Laksa Chili sauce on the side.