Laksa

Enjoy a taste of the Far East with Peter Gordon's stylish version of a traditional South East Asian noodle soup
By Peter Gordon
Laksa
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes
  • Effort: easy

Ingredients

Main

  • 3 tbsp vegetable oil, plus oil for deep-frying
  • 1 large red onion, chopped
  • 2 clove garlic, chopped
  • 100 g ginger, chopped
  • 10 long red chillies, sliced
  • 1 tbsp Thai red curry paste
  • 600 ml fish stock
  • 600 ml coconut cream
  • 2 tbsp fish sauce
  • 70 g palm sugar
  • 2 tbsp tamarind paste
  • 8 lime leaves
  • 400 g salmon
  • black pepper
  • 6 soft-boiled quail's eggs, (4 peeled, 2 left in their shell)
  • 120 g Harusame noodles, (wheat-free Japanese noodles)
  • freshly squeezed juice of 3 limes
  • 1 tbsp sesame oil
  • 1 bunch of coriander, torn into sprigs
  • 1 bunch of mint, torn into sprigs
  • 6 spring onions
  • 150 g Thai shallots, liced and fried until crispy

Method

1. Heat 2 tablespoons of the oil in a large saucepan. Add in the onion, garlic, chilli and red curry paste and fry, stirring, until the onion has softened and the paste is fragrant, around 3-5 minutes.

2. Mix in the fish stock, coconut cream, fish sauce, palm sugar and tamarind paste. Add in the lime leaves. Bring to the boil, stirring, then simmer gently.

3. Meanwhile, heat a griddle pan. Season the salmon with salt and freshly ground pepper. Brush the salmon with half a tablespoon of oil and briefly cook the salmon on the griddle, searing both sides.

4. Heat the oil for deep-frying in a wok or deep fat-fryer. Deep-fry the peeled quail's eggs until golden, remove with a slotted spoon and drain on kitchen paper.

5. Cook the noodles until tender, following packet instructions.

6. Place the drained noodles in a large serving bowl. Pour over the coconut broth, add in the lime juice and sesame oil and top the noodles with the seared salmon, deep-fried quail's eggs and the quail's eggs in their shell. Sprinkle over the crispy shallots. Garnish with coriander, mint and spring onions. Serve at once.

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