Malaysian coconut Laksa

Laksa is one of those dishes I will make again and again (and again). It is fast, has amazing depth of flavour and even though it’s simple, it is a massive hit with guests (in fact, it is my boyfriend’s all time favourite). You can make it as spicy as you like and use toppings like beef, chicken or veg. In this recipe I used prawns and added fried tofu, which is amazing as it soaks up all the flavour.


INGREDIENTS

For the Laksa paste

  • 1-2 bird eye chillies
  • 3cm piece ginger
  • 2 shallots, peeled
  • 2 garlic cloves, peeled
  • 1 heaped teaspoon shrimp paste (to intensify flavour, keep the spoon over a flame for a few seconds)
  • 1 tsp turmeric
  • 3 tbsp soy sauce
  • 4tsp fish sauce
  • 2 limes juiced
  • Handful Macadamia nuts, soaked in hot water
  • Palm sugar to taste

For the broth

  • 2×400 ml coconut milk
  • 200-300 ml chicken or fish stock, depending on how thick you like it
  • 1 lemon grass stalk, outer layer peeled and bashed with the back of a knife
  • 4 lime leaves, bashed with a knife
  • Fried tofu
  • Sugar snaps
  • Pak choi
  • Prawns, intestinal tract removed
  • Noodles of choice (I used black rice and glass noodles)
  • Coconut oil (or sunflower, peanut oil etc)
  • A big handful coriander to garnish

DIRECTIONS:

  1. Mix the curry paste ingredients in a food processor until a smooth paste forms. If it doesn’t go smooth, add a little coconut milk to loosen.
  2. In a pan melt the coconut oil, fry the paste until golden brown approx. 5 minutes.
  3. Add in coconut milk and simmer for 2-3 minutes before adding in the stock, lime leaves and lemon grass stalk. Simmer for another 2-4 minutes.
  4. Mix fish sauce and lime juice and add, adjusting with either to taste.
  5. Cut the tofu in half so they can soak up all the flavour and add in the prawns, simmer for 5 minutes.
  6. Boil noodles according to instructions on package.
  7. Assemble bowls and serve with lots of coriander and wedges of lime.

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