Laksa

This fresh, spicy little noodle dish has to be one of my favourites. If you haven't had laksa before, now is the time to make yourself one of these delicious bowls. 

Laksa Noodle Soup: Authentic Recipe! - The Woks of Life

Laksa is spicy, fragrant noodle soup found across Southeast Asia. Our recipe doesn't shy away from strong, authentic flavors while also being easy to make.

Curry Laksa (Malacca Nyonya Laksa)

Debbie Teoh, food writer, caterer, and cooking instructor, taught us how to make laksa lemak in her family's kitchen in Melaka. Her recipe gives you a creamy, not too spicy laksa broth.

Laksa Lemak (Katong Style) From 'The World's Best Spicy Food'

In Lonely Planet's The World's Best Spicy Food, writer Tienlon Ho describes laksa lemak as "a reassuring hug followed by a pinch in the cheek; it's creamy and smooth with a lingering spice kick."

Curry Mee Malaysian Noodle Soup

Curry Mee is a Malaysian yellow curry noodle soup made with yellow egg noodles and a rich curry broth. Curry Mee is easy to make, delicious and satisfying!

Chinese Noodle Soup

The asian soup broth of this Chinese Noodle Soup is so good, you'd swear it's from a Chinese restaraunt. Quick, 10 minute recipe that happens to be healthy.

Khao Piak Sen (Lao Chicken Noodle Soup)

An aromatic Lao chicken noodle soup that can be customized to taste at the table.

Dan Dan Noodle Soup (Vegetarian)

This vegetarian Dan Dan Noodle Soup is a flavour explosion in a bowl, and you'll have it on the table in just over 10 minutes. The soup is creamy, salty, slightly sour and spicy - I love it so much, I want it on tap!

Fish Head Mee Hoon

Pickled mustard greens Pickled plums Directions. (for 2 servings) Cooking time: 1 hour Fry the fish head and fish meat. Slice a fish head into 2 x 3 inch pieces. Ask your fishmonger to do this for you. Clean with water and pat dry. Marinate lightly with salt and pepper. Add 4 cups of oil to a...

Spicy Chicken Noodle Soup With Lime and Ginger

The end result is a soup that's as fortifying as the best chicken noodle, but with a bit of kick from its sour/sweet/pungent flavor profile. With nothing but a single burner, a chicken, and a few vegetables, you can pull together a good soup in about an hour. The first key is to make extracting flavor and gelatin from the chicken bones as easy as possible. This means chopping the carcass into very fine pieces.