What is Laksa, other than the most delicious soup in the world?

Maybe that's an overstatement, but in truth, it really is freakin' delicious.

Laksa is a popular soup that has Chinese and Malay origins. Thick Laksa noodles or rice vermicelli in a creamy coconut-based or tamarind sour soup make up the core of this dish. Most often it is made with seafood, but the variations are varied. It is often found in Singapore, Malaysia, Southern Thailand and Indonesia. If fish and shrimp aren't your thing, no worries! This dish works well with chicken or as a standalone soup sans seafood.

Here is an easy do-it-yourself recipe for Seafood Laksa!

The Goods:

Laksa Noodles or Rice Vermicelli
1 Medium Yellow Onion- Sliced
2 Garlic Cloves- Minced
1 Inch of Ginger- Minced
1 TSP of Lemon Zest
1/2 TSP of Shrimp Paste
500 ML of Soup Stock- Whatever you prefer
500 ML of Coconut Milk
1 1/2 TSP of Turmeric
1/2 TSP of Coriander
1/2 TSP Chili Powder
1 TSP of Sugar- I use Brown, but up to you!
3 TSP of Lemon Juice
1 Spring Onion
Fresh Coriander
Fresh Green Chili or Sambal

The How-To:
In a saucepan or deep pot, heat oil on medium heat. Add your onions. Once they begin to turn translucent, add your garlic and ginger, stirring constantly and conscious of overcooking. Next add your lemon zest, shrimp pasted and blend in. Once mixed, ass your stock, coconut milk, your turmeric, coriander and chili powders, sugar, lemon juice and bring to a boil.

In a separate pot, prepare noodles according to packet instructions.

Once your broth pot is roiling, add in your seafood- salmon, shrimp, calamari etc... and simmer until cooked through and or ready to serve. Pour soup over cooked noodles in individual bowls (otherwise the noodles will become mushy if you mix it all together). Top with fresh onion, fresh coriander and fresh chili. And there you have it. Delicious.

*If you happen to find yourself in New York City, check out Aux Epices restaurant near Little Italy. These guys have been in the game for a while and their selection of Laksa is impeccable. Not only that, but their experience in French Malay cuisine takes this dish to a whole new level.

Go Here. It's really worth it for a North American Laksa experience.

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