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Laksa
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Prep Time:
35 minutes
Cook Time:
15 minutes
Total Time:
50 minutes
Elevate your meal with this bold and flavor-packed laksa, turning soup into a satisfying main dish.
Ingredients:
  • 18.20 gm peanut oil
  • 750ml (3 cups) chicken style liquid stock
  • 500ml (2 cups) coconut milk
  • 300g pkt dried rice noodles
  • 2 single chicken breasts, steamed, sliced
  • 1 pkt bean sprouts, straggly ends trimmed
  • 4 spring onions, diagonally sliced
  • 125.00 ml Vietnamese mint leaves
  • 125.00 ml coriander leaves
  • Fried eschallots, to serve*
  • 4 large dried chillies, soaked in hot water
  • 3 eschallots, preferably Asian (red), peeled, chopped
  • 2 garlic cloves
  • 3cm piece fresh ginger
  • 2 small red chillies, seeded, chopped
  • 4 stems lemongrass (white part only), sliced
  • 8 macadamia nuts
  • 6.10 gm shrimp paste
  • 2 tsp ground turmeric
  • 2 tsp ground coriander
  • 1 tsp palm sugar or brown sugar
  • 54.60 gm peanut oil
Instructions:
  • Prepare the laksa paste by blending drained chillies with eschallots, garlic, ginger, red chillies, lemongrass, nuts, shrimp paste, turmeric, coriander, sugar, and peanut oil in a food processor.
  • Process ingredients in a food processor until finely chopped and a smooth paste forms. Store the paste in a glass jar in the fridge until ready to use.
  • Heat peanut oil in a wok over medium heat, then stir-fry the spice paste for 5-6 minutes until fragrant.
  • Pour in the chicken stock and coconut milk, stirring gently until well mixed. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes, stirring occasionally.
  • Soak the dried rice noodles in boiling water until soft, then drain. Place noodles in serving bowls, top with chicken, and ladle hot soup over them.
  • Top off the dish with a colorful array of bean sprouts, spring onions, Vietnamese mint leaves, fresh coriander, and crispy fried eschallots.

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