Entree: Cocos (Keeling) Islands – Central Culinary Region – Laksa Lemak (Rich coconut milk-based spicy noodle soup with herbs, chicken, shrimp, and rice noodles)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 8 oz (225 g) rice vermicelli noodles
- 8 oz (225 g) yellow egg noodles
- 8 large shrimp, peeled and deveined, about 1/2 lb (225 g)
- 8 oz (225 g) boneless chicken thighs, sliced thin
- 2 cups (480 ml) coconut milk (full fat)
- 3 cups (720 ml) chicken stock
- 3 tbsp (45 ml) vegetable oil
- 6 shallots, approx. 3 oz (85 g), peeled
- 4 garlic cloves, approx. 0.5 oz (15 g)
- 2 stalks lemongrass, white part only, roughly chopped and bruised
- 1 inch (2.5 cm) galangal or ginger, sliced
- 4 dried red chilies, soaked and drained (or 2 fresh red chilies), approx. 0.5 oz (15 g)
- 1 tbsp (15 g) shrimp paste (belacan), toasted briefly
- 1 tbsp (15 ml) tamarind paste
- 2 tbsp (30 ml) fish sauce
- 1 tsp (5 g) sugar
- 2 hard-boiled eggs, halved
- 2 cups (150 g) bean sprouts, rinsed
- 1/2 cup (10 g) daun kesum or Vietnamese coriander (substitute cilantro if unavailable)
- 2 limes, cut into wedges
- 2 scallions, thinly sliced
- 1/4 cup (60 ml) sambal oelek or sliced fresh chili in sambal (optional for extra heat)

Instructions

1. Prepare the laksa paste: in a blender combine shallots, garlic, bruised lemongrass (use white parts), galangal, soaked chilies, and shrimp paste; blend to a coarse, oily paste using 2 tbsp (30 ml) vegetable oil to help. If needed add a little water to blend.
2. Cook the paste: heat 1 tbsp (15 ml) vegetable oil in a large pot over medium heat. Fry the laksa paste 3–5 minutes until fragrant and oil separates. Add tamarind paste and stir for 1 minute.
3. Build the broth: add chicken stock and bring to a gentle simmer, stirring to incorporate the paste. Add sliced chicken thighs and simmer 8–10 minutes until chicken is cooked through.
4. Finish the broth: stir in coconut milk 2 cups (480 ml), fish sauce 2 tbsp (30 ml), and sugar 1 tsp (5 g). Simmer gently (do not boil vigorously) for 5 minutes to meld flavors. Adjust seasoning with salt or extra fish sauce as needed.
5. Cook noodles and shrimp: briefly blanch rice vermicelli and egg noodles separately according to package instructions, drain. Add shrimp to the simmering broth and cook 1–2 minutes until pink and cooked through.
6. Assemble bowls: divide drained noodles among 4 bowls, ladle hot laksa broth with chicken and shrimp over noodles. Top with halved hard-boiled egg, bean sprouts, sliced scallions, and daun kesum. Serve immediately with lime wedges and sambal on the side for extra heat.