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    You are in: Home / Recipes / Laksa Recipe
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    Total Time:

    Prep Time:

    Cook Time:

    31 mins

    1 min

    30 mins

    ambernova's Note:

    I spent a considerable number of years an Asian expatriate in the Western world, mostly as a student. Back when I was in boarding school in Australia, one of the things I missed the most were the steamy dishes from back home served in some spicy fragrant gravy. On Saturdays my friends and I would walk down to Chinatown and order a large bowl of laksa. However, the chef inside me pushed me to come up with my own version of the dish. Entertain your tastebuds with the following recipe!

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    Units: US | Metric


    • 1 kg chicken fillets, in large dices (slice after boiling) or 1 kg seafood, of your choice in large dices (shrimp, fishcakes, crabmeat, fish fillet etc) or 1 kg tofu, in large dices (OR all three!)



    • 1 kg egg noodles or 1 kg rice vermicelli
    • 1 tablespoon sesame oil




    1. 1
      Boil chicken and/or seafood to make stock. If you're using tofu, then deep-fry tofu. Drain.
    2. 2
      Make laksa paste. Spices are best ground on the stone mortar and pestle to form laksa paste. It is best to start working from the coriander seeds and add one ingredient at a time once the spices form a smooth paste. Add dashes of salt to make the tougher ingredients (e.g. chili, lemongrass, garlic) easier to grind. If you don't have stone, you can also use the food processor. If possible, avoid adding water to the laksa paste.
    3. 3
      Heat enough oil in a saucepan to cover laksa paste. Stir-fry laksa paste, basil leaves, and knotted lemongrass till fragrant then add chicken/seafood/tofu.
    4. 4
      Add stock and slowly bring to boil over low heat.
    5. 5
      Add coconut milk, stir, and simmer.
    6. 6
      Boil noodles and drain. Add sesame oil and set aside.
    7. 7
      Serve immediately with noodles and garnish.

    Ratings & Reviews:

    • on September 28, 2008


      Absolutely fantastic. I had to make a few substitutions: I couldn't find lemongrass so I used lemongrass paste and I used ground turmeric instead of fresh. I also added some veg to this because I had some carrot and peppers kicking around in the fridge. So delicious! Thanks for posting!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Laksa

    Serving Size: 1 (506 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1103.2
    Calories from Fat 195
    Total Fat 21.7 g
    Saturated Fat 10.8 g
    Cholesterol 252.2 mg
    Sodium 193.3 mg
    Total Carbohydrate 158.4 g
    Dietary Fiber 9.6 g
    Sugars 9.0 g
    Protein 70.6 g

    The following items or measurements are not included:



    fresh turmeric

    fresh galangal root


    shrimp paste


    fresh lemongrass

    fresh cilantro leaves

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