Malaysian Inspired Laksa
Spice up your life with this delicious spicy noodle soup, perfect for
Ingredients
Laksa paste
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp turmeric
- 4 Thai shallots, finely sliced
- 4 tbsp coconut milk
- 50g ginger, finely chopped
- 4 garlic cloves, finely chopped
- 4 stalks lemongrass, bruised and finely chopped
- 20 dried chillies, boiled, then soaked overnight. (or a mix of dry and fresh)
- 2 tsp salt
Noodle soup
- 4 tbsp vegetable oil
- 2 tin of coconut milk
- 1 litre vegetable stock
- 4 kaffir lime leaves
- 2 tbsp brown sugar
- 4-6 tbsp soy sauce
- Pinch salt
- Pinches of black pepper
- 200g dried vermicelli rice noodles
- 2 large limes, juiced
- Chilli powder, oil or flakes, to taste
- 200g bean sprouts
- 4 spring onions, thinly sliced
- Additional salt / soy to taste
- ½ bunch of coriander leaves to garnish
- Tofu puffs
Method
To make the paste: Place the spices, chillies, garlic, ginger, lemongrass and salt into a pestle and mortar and pound to a rough paste. Then add turmeric and shallots and continue to pound to a smooth paste. Finally add the coconut milk and blend. To make the soup: Heat two tablespoons of vegetable oil in a large wok and cook the laksa paste for a one minute until it deepens in colour.
Stir in the coconut milk, stock, kaffir lime leaves, sugar and soy sauce.
Bring the soup to the boil and simmer for 15-20 minutes until the flavour deepens.
To finish the soup, add the vermicelli rice noodles and stir while cooking for two minutes or until noodles are cooked.
Season the soup with lime juice, (or salt and dried chilli flakes if preferred), add the bean sprouts and spring onions and stir once.
Divide the noodles evenly among in 4 bowls and ladle over the soup.
Serve with a garnish of coriander leaves, spring onion and extra lime wedges on the side.
Laksa paste
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp turmeric
- 4 Thai shallots, finely sliced
- 4 tbsp coconut milk
- 50g ginger, finely chopped
- 4 garlic cloves, finely chopped
- 4 stalks lemongrass, bruised and finely chopped
- 20 dried chillies, boiled, then soaked overnight. (or a mix of dry and fresh)
- 2 tsp salt
Noodle soup
- 4 tbsp vegetable oil
- 2 tin of coconut milk
- 1 litre vegetable stock
- 4 kaffir lime leaves
- 2 tbsp brown sugar
- 4-6 tbsp soy sauce
- Pinch salt
- Pinches of black pepper
- 200g dried vermicelli rice noodles
- 2 large limes, juiced
- Chilli powder, oil or flakes, to taste
- 200g bean sprouts
- 4 spring onions, thinly sliced
- Additional salt / soy to taste
- ½ bunch of coriander leaves to garnish
- Tofu puffs
To make the paste: Place the spices, chillies, garlic, ginger, lemongrass and salt into a pestle and mortar and pound to a rough paste. Then add turmeric and shallots and continue to pound to a smooth paste. Finally add the coconut milk and blend. To make the soup: Heat two tablespoons of vegetable oil in a large wok and cook the laksa paste for a one minute until it deepens in colour.
Stir in the coconut milk, stock, kaffir lime leaves, sugar and soy sauce.
Bring the soup to the boil and simmer for 15-20 minutes until the flavour deepens.
To finish the soup, add the vermicelli rice noodles and stir while cooking for two minutes or until noodles are cooked.
Season the soup with lime juice, (or salt and dried chilli flakes if preferred), add the bean sprouts and spring onions and stir once.
Divide the noodles evenly among in 4 bowls and ladle over the soup.
Serve with a garnish of coriander leaves, spring onion and extra lime wedges on the side.