Prep 15 mins
Cook 15 mins
A version of the delicious Shrimp Laksa soup, easy to change to chicken or veg. A very quick dish to make once you have the ingredients measured, literally minutes. from Cooking with AAF: Malaysian Delights
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1⁄2 red onion, chopped
- 1 cup coconut milk
- 1⁄2 tablespoon fresh ginger, finely minced
- 4 garlic cloves, crushed
- 2 sticks lemongrass, finely chopped
- 2 red chilies, seeded
- 4 tablespoons shrimp paste (rule of thumb tbs per person)
- 1⁄2 tablespoon peanut oil
- 400 ml coconut milk
- 1 fresh lime, the juice of
- 500 ml chicken stock, a big pinch of brown sugar (vegetable stock for vegetarians and vegans)
- 1⁄2 tablespoon fish sauce
- 300 g yellow wheat noodles (or egg noodles)
- 500 g uncooked shrimp (and de-veined prawns, frozen ok)
- 100 g bean sprouts
- coriander, leaves (cilantro to you, generous handful)
- Laksa Paste:.
- Start your blender and add the above ingredients one by one until you have a smooth paste.
- Have your wok ready, on a high flame, and pour a little peanut oil, then add the paste, cook it briskly for half a minute, add the stock, brown sugar, coconut milk, fish sauce, lime juice and bring to the boil then reduce the heat and simmer for a further 10 minutes.
- In the meantime bring to boil water in a pot for your noodles, cook for 2 minutes, drain and set aside.
- Add the prawns/shrimps into the soup, stir until cooked (shouldn't take more than 1 minute), add the cilentro leaves, the bean sprouts then the noodles, give it a good stir, add salt if desired and more chili flakes if you want it really spicy, and serve into bowls.
Comments were from 3 to 5. Had good flavour without being overly hot. The laksa paste came out very soupy and I think the liquid content needs to be upped. I did scale it back for 2 to 3 serves (which did 3 of well with adding squid and scallops which), the squid and the scallops I cooked in 2 cups of chicken stock with a dash of soy and some chopped fresh red chilli and I added this extra liquid to the soup. Served with chopped red chilli as a garnish to pack a little more punch. I used hokien noodles and some vermecelli noodles which I blanch in boiling water for a minute or two, drained and put into the bowls and ladled the soup over the noodles. Thank you MarraMamba for a recipe we will have again but with some alterations re paste my Singaporean next door neighbour suggested I use coconut cream and start with half and slowly add more till I get the consistency I want, made for Newest ZAAR Tag.