With Chef Ricky Thein from Hoiana Suncity
Chef Ricky Thein
Laksa is an iconic Malaysian spicy coconut noodle soup -- an incredibly rich, fragrant, and complex broth loaded with all the essential, classic Laksa toppings. Let’s meet Chef Ricky Thein at Hoiana Suncity, who has 32 years of experience working in 5-star hotels and leading restaurants, to discover his version of Laksa.
Curry Laksa Noodle Soup
Ingredients:
Curry Laksa Paste:
- Lemongrass: 75gr
- Peeled shallots: 75gr
- Peeled garlic: 75gr
- Fresh turmeric: 55gr
- Small red chilli: 25gr
- Red chilli: 150gr (remove seeds)
- Curry powder: 60gr
- Chilli powder: 60gr
- Cooking oil: 250gr
- Cut the fresh ingredients into small pieces and blend until fine.
- Heat vegetable oil in a large pan. Stir-fry over a medium heat for about 5 minutes, until fragrant.
- Lastly, add all the powder and the sauté and stir constantly for about 2-3 minutes until it becomes very fragrant and deep in colour. Set aside.
Curry Laksa Noodle Soup: for 2-3 persons
- Curry Laksa Paste: 100gr
- Lemongrass: 2 stalks
- Curry leaves: 5gr
- Chicken stock: 500gr
- Coconut milk: 400gr
- Vermicelli: 250gr
- Long beans: 150gr
- Bean sprouts: 50gr
- Tofu Ichiban: 6 pcs
- Shrimp: 6 pcs
- Boiled eggs: 3
Seasoning:
- 4 tbsp salt or to taste
- 1 1/2 tbsp sugar
- 1/2 tbsp MSG (optional)
Method:
- Heat 1/2 cup of oil to sauté the curry Laksa paste until fragrant. Add chicken stock and bring to a low boil.
- In the meantime, fill a separate pot half full of water. Bring to a boil. Boil the vermicelli, long beans, and bean sprouts for about 20 seconds. Remove and set aside.
- Add the coconut milk to the curry Laksa stock, the Tofu Ichiban, and the shrimp. When the soup comes to a boil, add seasoning then bring just to boiling point.
- Ready to serve.
The dish is available at The Garden Restaurant at the Hoiana Integrated Resort, Duy Xuyên District, Quảng Nam Province, Việt Nam.
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