Every culture has a food or dish that is so versatile that it can be consumed at any meal, at any time of day. Laksa falls into this category. During our vacation in Malaysia and Singapore, we had laksa for breakfast, brunch, lunch or dinner, fancy restaurants or street food stalls.

For the first time I tried street food in Langkawi, Malaysia. So Laksa with the Andaman Sea on the horizon. The preparation conditions were not exactly to my liking, but the taste was divine, so I would repeat the experience. Laksa is a noodle soup with chicken or seafood, curry paste and coconut milk. To these are added a few cubes of smoked tofu cheese and, necessarily, a half-boiled egg. The aromas are bold and I assure you that gives you addiction. It is a kind of food that you will want to eat every day.

Today I share the recipe I noted in the booklet with Asian delights. The recipe is simple and, given that we find all the ingredients in supermarkets, we can bring the Malaysian flavor to our home.

INGREDIENT (LAKSA):

3 tablespoons cooking oil

120g curry paste

2 cups chicken soup

2 cups of water

2 lemongrass stems (only the white side, minced)

10 cubes of smoked tofu

½ cup condensed milk

½ cup coconut milk

Salt to taste

Chicken meat (1 breast or 2 pulps) / 10 shrimp peeled and cooked

A handful of fresh parsley

3 hard-boiled eggs, cut in half

Noodles

First put the chicken in the boiling water with salt. When the meat is browned, put it in a bowl and cut it into pieces. Then, place in a Wok oil, add curry paste and mix 1-2 minutes. Pour the stock into the boiled water, lemongrass, tofu cubes and bring to a boiling temperature. Reduce heat and add condensed milk and coconut milk. Salt to taste. Boil everything over low heat for about 5 minutes. Separately, boil the water in which you add noodles.

Drain and set aside.

To assemble a bowl of authentic laksa put noodles, a few pieces of meat/seafood and tofu, half an egg, and finally pour the soup. Sprinkle the parsley and serve immediately!

If you have chosen to put seafood, you should not miss a lime to enhance the aromas.

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