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Fish laksa
Fish laksa
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Flavorful laksa, a satisfying bowlful.
Ingredients:
  • 1 x 400ml can lite coconut milk (A Taste of Thai brand)
  • 80g (1/4 cup) laksa paste (Asia at Home brand)
  • 500ml (2 cups) cold water
  • 60ml (1/4 cup) fresh lime juice
  • 24.40 gm fish sauce
  • 2 makrut lime leaves, veins removed, finely shredded
  • 125g rice vermicelli noodles
  • 300g boneless firm white fish fillets (such as flake), cut into 2cm pieces
  • Pinch of salt
  • 100g bean sprouts
  • 62.50 ml firmly packed fresh coriander leaves
  • 1 small fresh red chilli, deseeded, thinly sliced
Instructions:
  • In a large saucepan over medium heat, bring coconut milk and laksa paste to a gentle simmer. Cover and stir occasionally for 5 minutes. Then add water, lime juice, fish sauce, and lime leaves. Cover and simmer again for an additional 5 minutes.
  • Cook the noodles in a medium saucepan of boiling water until tender, approximately 3 minutes. Drain and distribute evenly among serving bowls.
  • Gently introduce the fish into the luscious coconut-milk blend and cook for just one more minute, or until the fish is perfectly done. Give it a try and enhance the flavors with a sprinkle of salt to taste.
  • Distribute bean sprouts evenly among bowls, pour hot soup over them, and garnish with fresh coriander and chili. Serve right away.

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