Laksa

Recipe by ambernova
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READY IN: 31mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil chicken and/or seafood to make stock. If you're using tofu, then deep-fry tofu. Drain.
  • 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.
  • 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.
  • Add stock and slowly bring to boil over low heat.
  • Add coconut milk, stir, and simmer.
  • Boil noodles and drain. Add sesame oil and set aside.
  • Serve immediately with noodles and garnish.
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