100gHokkien noodles or egg noodles (not instant noodles)(3.5 oz)
80gbean sprouts or Baguio petchay(2.5 oz.)
80gtofu puffs, cut in half (2.5 oz.)
Laksa Chili Sauce
1/2tspwhite sugar
1 1/2tspsoy sauce, light or all-purpose
1/2garlic clove, minced
1 1/2tsplaksa paste
1tbspSriracha sauce, or other chili sauce
1tbspchili paste from a jar, or more Sriracha
1tbspoil
Garnishes
Fresh coriander/cilantro (recommended)
Lime wedges (recommended)
Crispy fried shallots, optional
Finely sliced red chili, optional
Instructions
Chicken Stock
Place Chicken Stock ingredients in a medium saucepan over high heat. Bring to simmer, then reduce to medium-high.
Cook for 25 minutes or until chicken flesh is falling off the bone and liquid reduces by about 1/3.
Discard skin, pull the flesh off the bone and place in a bowl, discard bone. Set broth aside.
Laksa Chili Sauce
Mix ingredients together in a small bowl. Set aside for 20 minutes.
Laksa 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 chillis. Cook for 1 minute. Add seafood and set aside a few shrimps once cooked that’s for garnishing.
Add laksa paste. Turn heat up to medium and cook for 2 minutes, stirring constantly, or until fragrant.
Add chicken stock, coconut milk, fish sauce and 2 tsp of Laksa Chilli Sauce. Place lid on and simmer on for 10 minutes.
Adjust to taste using lime juice (for sour) and fish sauce (for saltiness). Add tofu puffs. Leave on turned off the stove with the lid on for 5 minutes.
Assemble the Laksa
Divide noodles between 2 bowls. Top with shredded chicken.
Pour broth over chicken. Top with beansprouts. Sprinkle with Garnishes you choose to use. Serve with laksa chili sauce on the side.