I’ve previously written on laksa here. I received (it has already been a few months) a big bag of laksa powder (a curry similar to the Indian ones, but with malay-thay flavors) – by the way, laksa isn’t hard to find, either as powder or paste, in the stores with Asian products or by searching online – and yesterday I ran across it, so I made an Asian soup with plenty of laksa. Here’s how I made it:
I gathered around me the powder, two large tablespoons of hoi sin sauce, a lime, a carrot (some green onions and three garlic cloves are outside the visual field). Those black round things are pasta with sepia.
I then put the legs in a pot, together with the finely sliced carrots, the onion, the garlic and the hoi sin sauce.
I added the laksa powder (I suggest you taste Asian powders/sauces every time you use them in your cooking and add them to taste).
When I saw the chicken is boiled, I added the pasta to the soup.
I poured two tablespoons of oyster sauce.
And two tablespoons of soy sauce.
I waited for the pasta to boil and I put the soup in a plate.
The lime (it can also be lemon) juice is necessary to balance the taste of the soup, which is rather sweet. The boiled egg isn’t necessary but it’s part of the Asian traditional cuisine.
As soon as I finish writing this article I’ll have a bowl of laksa, as I’ve heard that spicy food eaten in the morning diminishes the appetite for lunch. This helps when you want to lose a few kilos.