Ingredients
- 1 bone-in, skin-on chicken thigh
- 1 tablespoon vegetable oil, divided
- 1 clove garlic, minced
- 1/2 tablespoon ginger
- 1/2 stalk lemongrass (tough woody parts removed, minced)
- 1/2 red chilli
- 1/2 cup laksa paste
- 1/2 tablespoon brown sugar
- 1 cup chicken stock
- 400ml coconut milk / cream
- 1 tofu puff, halved
- 1 portion laksa bee hoon
- 2 small limes (for juicing and additional lime wedges for garnish)
- 1 large shallot, thinly sliced
- 1/2 cup all-purpose flour
- 3 large shrimps
- 2 sprigs laksa leaves
Instructions
- Season the chicken thigh with salt and pepper.
- Heat up the pan with 1 tablespoon oil. Fry both sides of the chicken thigh till it is completely cooked. Remove it from the flame.
- Heat1 tablespoon of oil in a large saucepan over medium heat. Add the minced garlic and ginger for 1 minute.
- Add the minced lemongrass and red chilli for 3 minutes.
- Add the laksa paste and brown sugar. Fry it for another 3 minutes in letting all the flavors meld together.
- Add the chicken stock, coconut milk / cream and fish sauce.
- Add the tofu puffs, cover and let simmer for 10 minutes.
- Rinse the noodles in warm water or prepare it according to the package instructions.
- Shred the cooked chicken and skin.
- Season the broth with lime juice and more fish sauce (to taste) untill it reaches your desired level of saltiness / sourness.
- Add in the laksa leaves and stir in the broth together.
- Meanwhile, toss the shallots in flour untill they are lightly coated.
- Heat up 2 tablespoons oil. Fry the shallots untill crispy and set it aside.
- Season the shrimps with salt and pepper. Sear them in the same oil used to cook the shallots untill it is cooked through.
- To assemble the laksa, pour the broth over the noodles and chicken.
- Add the tofu puffs.
- Top the bowl with the cooked shrimps, coriander leaves and fried shallots. Serve it with extra lime wedges and enjoy!
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