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Fresh Potato Noodle Laksa

A classic Malaysian noodle soup adapted to use fresh spun potato noodles. The noodles are then bathed in a fragrant broth of chilies, and coconut.
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Print Recipe
Total Time105 Mins
Prep Time25 Mins
Cook Time80 Mins
ServingsServes 8
Potato Type: Yellow
Cuisine: Asian
Prep Method: Boiled

Dish

Main Dish

Prep Time

25 Mins

Cook Time

80 Mins

Serving

Serves 8

Description

A classic Malaysian noodle soup adapted to use fresh spun potato noodles. The noodles are then bathed in a fragrant broth of chilies, and coconut.

Ingredients

+

Shrimp Stock

  • 1.3 pounds (600g) Unpeeled, Head On Shrimp
  • 1-1/2 tablespoons (45ml) Coconut Oil
  • 3 quarts (3 liters) Chicken Stock
  • 2-3 each (454g) Bone In Chicken Thigh
+

Laska Paste

  • 4 each Large Dried Chilies
  • 1 tablespoons (20g) Dried Shrimp
  • 1 tablespoons (6g) Fresh Galangal, chopped
  • 1 tablespoons (6g) Fresh Ginger, chopped
  • 1 each Lemongrass Stalks, 3-4 inches outer husk removed
  • ¼ cup (25g) Shallots, chopped
  • ¼ cup (25g) Garlic, chopped
  • 4 tablespoons (3g) Cilantro Stems, roughly chopped
  • 1-1/2 ounces (41g) Macadamia Nuts
  • 1 teaspoons (2g) Coriander, ground
  • ½ teaspoon (3g) Turmeric
  • ½ tablespoon (8g) Shrimp Paste
  • ½ teaspoon (3g) Sea Salt
  • 1 tablespoon (15ml) Vegetable Oil
  • 1 (13.5 ounce can) (400ml) Coconut Milk
  • 32 each Fried Tofu Puffs
  • ¼ cup (60ml) Fish Sauce
  • 1 teaspoons (4g) Palm Sugar
  • 1-3/4 pounds (400g) Yellow Potatoes, peeled and cut into long noodles (A mandolin or vegetable spiralizer works well for this)
  • As Needed Sambal Olek
  • As Needed Lime Wedges
  • As Needed Cilantro Stems
  • As Needed Bean Sprouts
  • 4 each Large Eggs, soft boiled

Preparation

  1. To make the prawn stock, peel the shrimp and reserve the heads and shells. Reserve the tails for later. Heat the coconut oil in a large stock pot over medium-high heat. Add the heads and shells then cook for 10 minutes stirring regularly until the shells are a deep red color. Smash the shells and heads with the back of a spoon to help release their flavor. Add the stock and the chicken thighs, then bring the pot back to a simmer. Turn the heat to medium and simmer for 30 minutes. Skim the foam that rises to the top of the pot as it starts to form (you want to remove the foam, not the red oil, that’s where the flavor is). Remove the chicken thighs and remove the meat off the bones and set aside. Strain the rest of the stock and discard the solids.
  2. To make the laksa paste, soak the dried chilies and the dried shrimp in hot water for 10-15 minutes or until they are softened. Remove the chilies and shrimp from the water and reserve the soaking liquid. Roughly chop the chilies and place them into a food processor along with the dried shrimp. Add the rest of the laksa paste ingredients into the food processor along with a large pinch of salt and blend until smooth. Use some of the reserved soaking liquid if need be, to help blend the ingredients if necessary.
  3. Heat the vegetable oil in a large saucepan or wok over medium heat and add half of the laksa paste. Cook the paste for 2-3 minutes, and add the coconut milk, then stir. Add the shrimp stock from earlier, fish sauce, and palm sugar. Reduce the heat to low and simmer for 15 minutes. Stir in the tofu puffs and fish balls, then cook for 10 minutes. Add the chicken from earlier and the shrimp and simmer until just cooked. Taste the broth and season with extra fish sauce, sugar, or lime juice if desired.
  4. To cook the soft-boiled eggs, place the eggs into a pot of boiling water for 8 minutes. Immediately plunge the eggs into ice water to stop the cooking process and carefully peel them. Hold until ready to use.
  5. To cook the potato noodles, peel the potatoes and run them through a vegetable spiralizer. Place into a large container of cold water to remove any excess starch. Cook the noodles in salted boiling water until the noodles are al dente. Be careful not to overcook the noodles. When the noodles are done, remove them and place them into larger serving bowls. Ladle the laksa over the noodles being sure to portion some of the various proteins in each bowl. Garnish the laksa with sambal, lime, cilantro, bean sprouts, and half of a soft-boiled egg. Serve while piping hot and enjoy.

Variations

  1. To make the prawn stock, peel the shrimp and reserve the heads and shells. Reserve the tails for later. Heat the coconut oil in a large stock pot over medium-high heat. Add the heads and shells then cook for 10 minutes stirring regularly until the shells are a deep red color. Smash the shells and heads with the back of a spoon to help release their flavor. Add the stock and the chicken thighs, then bring the pot back to a simmer. Turn the heat to medium and simmer for 30 minutes. Skim the foam that rises to the top of the pot as it starts to form (you want to remove the foam, not the red oil, that’s where the flavor is). Remove the chicken thighs and remove the meat off the bones and set aside. Strain the rest of the stock and discard the solids.
  2. To make the laksa paste, soak the dried chilies and the dried shrimp in hot water for 10-15 minutes or until they are softened. Remove the chilies and shrimp from the water and reserve the soaking liquid. Roughly chop the chilies and place them into a food processor along with the dried shrimp. Add the rest of the laksa paste ingredients into the food processor along with a large pinch of salt and blend until smooth. Use some of the reserved soaking liquid if need be, to help blend the ingredients if necessary.
  3. Heat the vegetable oil in a large saucepan or wok over medium heat and add half of the laksa paste. Cook the paste for 2-3 minutes, and add the coconut milk, then stir. Add the shrimp stock from earlier, fish sauce, and palm sugar. Reduce the heat to low and simmer for 15 minutes. Stir in the tofu puffs and fish balls, then cook for 10 minutes. Add the chicken from earlier and the shrimp and simmer until just cooked. Taste the broth and season with extra fish sauce, sugar, or lime juice if desired.
  4. To cook the soft-boiled eggs, place the eggs into a pot of boiling water for 8 minutes. Immediately plunge the eggs into ice water to stop the cooking process and carefully peel them. Hold until ready to use.
  5. To cook the potato noodles, peel the potatoes and run them through a vegetable spiralizer. Place into a large container of cold water to remove any excess starch. Cook the noodles in salted boiling water until the noodles are al dente. Be careful not to overcook the noodles. When the noodles are done, remove them and place them into larger serving bowls. Ladle the laksa over the noodles being sure to portion some of the various proteins in each bowl. Garnish the laksa with sambal, lime, cilantro, bean sprouts, and half of a soft-boiled egg. Serve while piping hot and enjoy.

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Nutrition Facts Per Serving

Calories

450

Fat

10g

Sodium

1400mg

Cholesterol

235mg

Vitamin C

10.6mg

Carbohydrates

22g

Fiber

1g

Protein

31g

Potassium

737mg

Sugar

5g

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