Rich, creamy, and packed with uncompromising flavor from a slew of aromatics and shrimp paste, this classic Northern Thai soup combines tender braised chicken in a coconut-y curry broth with boiled and fried noodles. Our version is the real deal, straight from the streets of Chiang Mai.
'laksa' on Serious Eats
Debbie Teoh (food writer, caterer, and cooking instructor) taught us how to make laksa lemak in her family's kitchen in Melaka, walking us through the proper preparation of every element. Here's her recipe, which gives you a creamy, not too spicy laksa broth. Want more heat? Just add more sambal once it's done.