Learn . Laugh . Eat

Malaysian Inspired Laksa

Prep: 15 Mins

Cook: 45 Mins

Spice up your life with this delicious spicy noodle soup, perfect for

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.


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.

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