Malaysian laksa

For a noodle soup with a difference try Rani Moorthy's classic Malaysian spicy coconut broth - a meal in itself
Malaysian laksa
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 25 minutes
  • Effort: easy

Ingredients

Main

  • 2 tbsp groundnut oil
  • 2 shallots, chopped
  • 2 cloves garlic, chopped
  • 150 ml tinned coconut milk
  • 120 ml fish or light vegetable stock
  • 4 lime leaves
  • 2 tbsp roasted peanuts, pounded to a rough paste in a mortar and pestle
  • 200 g fine rice noodles, cooked and drained according to packet instructions
  • 1 handfuls chicken, shredded cooked
  • 4 prawns, cooked

For the red curry paste

  • 2 red chillies
  • 2 stalks lemongrass, chopped
  • 3 cloves garlic, chopped
  • 1 pieces galangal, about 1cm
  • 4 shallots, chopped
  • 0.5 tsp turmeric
  • 0.5 tsp shrimp paste
  • 0.5 tsp palm sugar

Method

1. First make the red curry paste. Put the chillies, lemon grass, galangal, garlic, shallots, turmeric, shrimp paste and palm sugar into a blender and blend until smooth. 2. Heat the groundnut oil in a heavy-based saucepan and fry the curry paste and un-blended shallots and garlic all until soft and fragrant - about 5 minutes.3. Pour in the coconut milk and stock. Simmer for 2 minutes, then add the kaffir lime leaves. Stir in the peanut paste. 4. To serve, place the pre-prepared rice noodles in a large bowl, layering the chicken and prawns on top, then pour the soup over and garnish with coriander and chopped mint. Serve at once.

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