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.