Skip to content
Free Shipping on all metro orders over $75!*
Free Shipping on all metro orders over $75!*
Laksa

Laksa

Serves 6

3 tblspns vegetable oil

300g fresh Australian prawn meat

3 chicken thighs, bone out, diced 

1L chicken or fish stock 

2 garlic cloves

2cm piece fresh turmeric, chopped

5 cm galangal roughly, chopped

4 candle nuts or 10 raw cashew nuts

1 tblspn shrimp paste (optional)

4cm piece of ginger, roughly chopped

2 shallots, roughly chopped

3 lemongrass stalks, roughly chopped  

6 long red chillies, roughly chopped

1 can coconut milk 400ml

fish sauce, to taste

200g fresh rice vermicelli noodles

200g Hokkien noodles

100g bean sprouts

150g pkt fried tofu, cut into chunks

Fresh coriander, to garnish

1 lime, cut into wedges

Finely sliced red chilli, to garnish


Wrap the shrimp paste in foil and place in a hot oven for 10 minutes. Allow to cool.
 
To make the paste, combine the garlic, turmeric, chilli, ginger, galangal, lemongrass, shallot, candlenut, shrimp paste with a good pinch of salt and pound in a mortar and pestle or blend in a food processor until a paste.

Heat the oil in a large saucepan and add the Laksa paste, cook on a low heat for about 10 minutes until the oils split and the mix is soft and has darkened a little in colour. Add chicken stock, coconut milk, 1 tsp fish sauce and the diced chicken and simmer for 10-15 minutes. Add the prawn meat and cook for a few minutes, add the tofu. Adjust seasoning to taste with lime juice, a little sugar and fish sauce.
 

Pour boiling water onto the noodles and leave for a few minutes. Drain and place into serving bowls. Alternatively place into soup base and simmer for a few extra minutes. Spoon over the laksa and garnish with beansprouts coriander and fresh chilli. Serve with extra lime on the side.


Previous article Lamb Shank Tajine

Contact Information

Shipping Information

Shipping Information

Gift Card Information

G|000000

Gift Card Expiry Date