Of all the laksas I have tried, this is my favourite version of it. Yes, I am saying my favourite is the one I make, before you call me a narcissist, hear me out! I have tried many laksa recipes, but none of them hits the spot like this one. It is a well balanced combination of spicy, sour and savoury notes. You’ll just have to make it, to understand where I’m coming from.
I am using a store bought laksa paste for this recipe, to make my life a little easy. I have tried doing this recipe with different paste brands but my ultimate favourite so far is - Por Kwan Laksa Paste! If you can’t find it, try and look for a Singaporian style laksa paste instead.
I am making Chicken stock from scratch, because I wanted a clean chicken stock flavour and not those horrendously salty stocks you get from the supermarket shelves. If you feel lazy and don’t want to make your own stock, I would recommend finding a supermarket one with no or at least reduced salt option.
I am using two types of noodles to make this recipe a little more texturaly interesting. If you don't have Hokkien noodles, just use Vermicelli noodles.
This recipe is coconutty-creamy, yet refershing at the same time. Fresh coriander, mung bean sprouts, chilli, dried shallots and lemon squeezed on top just takes it to another level.