Malaysian Inspired Laksa

Ingredients

200g rice vermicelli noodles

1 carrot, sliced

Handful baby corn

Handful tenderstem broccoli

Handful beansprouts

4 to 6 kaffir lime leaves

2 bruised lemongrass stalks

1 litre vegetable stock

2 x 400ml cans coconut milk

Vegetable oil, for frying

Juice of 1 lime

The Laksa Paste

6 Thai shallots, roughly chopped

4 to 5 cloves garlic

2 dried red chillies, soaked and roughly chopped

2 finely chopped lemongrass stalks

1 thumb-size piece ginger, roughly chopped

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon turmeric

4 tablespoons coconut milk

The Seasoning

2 to 3 tablespoons light soy sauce

2 teaspoons brown sugar or palm sugar

Pinch salt

Chilli flakes or chilli oil, to garnish

PREPARATION

Method

1. Roughly chop shallots, garlic, soaked dried chillies, finely chopped lemongrass and ginger. Add cumin, coriander and turmeric. Pound into a coarse paste using a pestle and mortar. Stir through a few tablespoons of coconut milk to loosen slightly.

COOKING

2. Heat vegetable oil in a large saucepan over medium high heat. Add the paste and fry for 8 to 10 minutes, stirring regularly, until it darkens to an orangey red colour and begins to caramelise at the base of the pan.

3. Add a splash of coconut milk to lift the caramelised bits from the bottom. Scrape thoroughly to release flavour.

4. Pour in the remaining coconut milk and bring to a boil. Add vegetable stock, bruised lemongrass and kaffir lime leaves. Simmer gently for at least 30 to 45 minutes to allow flavours to develop.

5. Season with light soy sauce, brown sugar and a pinch of salt. Taste and adjust to balance sweet, salty and spicy notes. 

6. Add sliced carrot, baby corn and broccoli. Simmer for 2 to 3 minutes until just tender but still vibrant.

7. Add soaked rice vermicelli and beansprouts. Boil for 30 to 60 seconds until noodles are heated through.

8. Remove large lemongrass stalks if visible. Ladle into bowls and finish with chilli flakes or a drizzle of chilli oil. Serve with a squeeze of fresh lime.

School of Wok Tips

• Fry the paste long enough for oil to separate and deepen in colour.

• Keep the paste slightly coarse for texture in the final soup.

• Simmer longer for deeper flavour development.

• Add noodles at the end to prevent overcooking.

FAQs

Can I make this non vegan?

Yes? Add prawns, shredded chicken or fish sauce for a more traditional variation.

Why fry the paste first?

Frying removes moisture and releases essential oils from the spices, intensifying flavour.

Can I prepare the paste in advance?

Yes? Cook the paste fully and refrigerate for up to 3 days before building the soup.