Laksa is a spicy coconut noodle soup, and it is one of my favourite Asian soups. Unfortunately the paste that gives it its flavour and spice is a little hard to come by in many countries. I buy Hogans laksa paste from Australia (and always stock up when I’m home) but there are other brands that are fine to use as well. If you can’t find it anywhere (and make sure you ask at your local Asian supermarket) you can use green curry paste. The taste is not quite the same, but still works. Laksa comes from Malaysia and Singapore, with many different recipes depending on the region it comes from. I use chicken, but that’s because I don’t eat shellfish. You can replace the chicken with prawns or other shellfish if you wish.

If you can’t find laksa paste anywhere and don’t want to use green curry paste, here’s a different recipe that includes how to make your own laksa paste.

Here’s my recipe, which makes two large serves or three smaller ones. Just add more of everything to serve more people:

Ingredients:

2 chicken breasts or thigh fillets

1 can coconut milk

1 can water

2 or more tbsp of laksa paste

1 small onion

2-3 spring onions, a handful of sliced button mushrooms, bean sprouts and any other asian vegetables that will cook easily (you could try baby corn, sliced water chestnuts, chinese cabbage, tofu or snowpeas)

1 chicken stock cube or 1 tbsp concentrated liquid chicken stock

1 packet of Hokkien or other egg noodles

salt and pepper to taste

Method:

Slice the chicken into thin pieces and toss in salt and pepper. Pan or wok fry the chicken pieces until they’re browned on the outside and cooked through. Set aside in a warm place.

In a saucepan, bring the coconut milk and water to the boil, then reduce to a simmer. Add the laksa paste, halved and sliced onion and chicken stock and simmer until the onion is cooked. Add more laksa paste and possibly a little salt to taste.

Cook the noodles as per the packet instructions, then drain them and set them in deep bowls. Place the fried chicken on top of the noodles, and then add the various vegetables. Sprinkle the sliced spring onion and fresh chopped coriander over the vegetables and then pour the soup over the top. Make sure you have as much soup in the bowl as will almost cover the contents so that the vegetables wilt slightly. You can add a sprinkle more coriander after the soup goes in.

Serve immediately.