To make this delicious, authentic Laska soup you will first of all need to make the Laska paste. Store bought versions are available but I think this paste takes Laska soup to another level.
As you are making it you will breather in the aroma of all the ingredients which signify an amazing meal to come.
Serve the soup in a bowl
I absolutely love the flavor combination in this Laska soup and always enjoy it with any fish/chicken added.
This time I have made it with salmon pieces as that is what I hand on it but it is equally tasty made with large raw, peeled prawns added and cooked through at the end.
A traditional Malaysian Laska is made with chicken and prawns but I like using salmon as an alternative as I show in this recipe.
Dried shrimp can be quite hard to find but it is worth hunting for some. Most Asian stores sell it and they freeze so can be kept in the freezer for whenever you need them.
Kaffir Lime leaves can also be hard to get hold of but again they are available in most Asian stores and they freeze very well so I always buy lots when I find them.
Soak the chillies and cashews
Add the ingredients for the Laska paste to the blender.
Transfer the paste to a bowl for use in the Laska Soup.
Heat the paste
Add the liquid and the Kaffir lime leaves to the Laska paste.
Add the salmon fillets
Serve the soup over noodles
If you enjoy this recipe why not check out some more of my favorites:
Thai Red Curry Paste
Thai Red Curry with Chicken
Massaman Curry Paste
Beef Massaman Curry
Thai Chicken Soup with Noodles
Thai Green Curry Paste
Thai Green Curry
Laksa Soup
Ingredients
- For the Laska Paste:
- 4 Dried Red Kashmiri Chillies
- 2 tbsp Dried Shrimp
- 4 Shallots roughly chopped
- 4 Garlic Cloves
- 3 tbsp Galanga
- 2 Lemongrass Stalks finely chopped with hard outer layer removed
- 2 tsp fresh Tumeric or ground if that is all you have
- 12 Cashew Nuts soaked for at least 15 minutes in hot water
- 1 tbsp Shrimp Paste
- 2 tsp Ground Coriander ( Cilantro )
- 3 tbsp Rapeseed ( Canola ) Oil
- 3 tbsp Rapeseed ( Canola ) Oil
- 1.5 L ( 6 Cups ) Chicken Stock
- 8 Kefir Lime Leaves
- Good pinch of salt
- 1 tbsp Palm Sugar or Brown Sugar
- 1 Can Coconut Milk
- Juice of 2 Limes
- Approximately 500 g (1 Ib ) Skinned Salmon Fillets
- To Serve
- 500 g ( 1 Ib ) Rice Noodles
- To serve
- Handful of Coriander ( Cilantro )
- 2 Chopped Spring Onions ( Scallions )
- Handful Fried Garlic
- Handful Fried Onions or Shallots
Instructions
- Make the Laska Paste first. Place the chillies and dried shrimp in a bowl of boiling water to soften for around 20 minutes
- Drain the shrimp and dried chillies and place all the ingredients except for the oil in a blender. Blend until all ingredients become very fine. Add the oil then blend until the mixture becomes a fine paste.
- Cook the rice noodles so they are ready when the soup is. The soup is poured over them so that will warm them back up.
- Heat the oil in a large pan and when warmed ad the Laska paste and saute until it becomes fragrant and deep in color. This should takes around 3 minutes.
- Add the chicken broth , lime juice, fish sauce lime leaves, salt and sugar and bring to a simmer.
- Add the coconut milk and then the salmon pieces. You can add the salmon fillets whole or halved as they will start to fall apart when cooking. Heat gently until the salmon is cooked through making sure not to overcook the fish.
- Divide the rice noodles between the bowls and top with a generous helping of the soup.
- Top with any appropriate garnishes you have to hand. I suggest coriander ( ciloantro) spring onions ( scallions ) fried garlic and/or fried onions
