Description
A yummy, spicy coconut soup served with noodles and other toppings. You can find Laksa in Malaysian, Singaporean and Indonesian cuisine.
Ingredients
Scale
For Laksa Paste
- 1 medium red onion, roughly diced
- 2 to 3 cloves garlic
- 2 tsp galangal or ginger, grated
- 1/2 tsp fresh turmeric, can be substituted with equal amount of ground turmeric
- 1 stalk lemongrass, chopped
- 2 large fresh red chilies, pith and seeds removed
- 4 to 6 dried red chilies, soaked in hot water for an hour
- salt
For Laksa
- 1 can (400 ml ) coconut milk
- 1/2 can (200 ml) water
- laksa paste (the entire quantity from the recipe above)
- 1 cup Tofu, cubed
- 4 to 5 oyster or button mushrooms
- 1/2 cup rice vermicelli, cooked
- 1/2 cup egg noodles, cooked
- 1 green onion, chopped
- 2 tbsp vegetable oil
- handful of sprouts
- handful of cilantro
- 2 to 4 lemon wedges
- fried shallots or small onions
Instructions
For Laksa Paste
- Place all the ingredients in a blender and make a smooth puree. Add a bout a tablespoon of water if the mixture is too thick.
For Laksa
- Heat oil in a large wok.
- Add laksa paste to it and cook for about 5 to 8 minutes or till you start seeing oil being separated from the paste.
- Pour in coconut milk and water. Stir to mix well.
- Add tofu and simmer for about 8 to 10 minutes.
- While the soup simmers, stir fry the mushrooms in little oil.
- In a soup bowl place both type of noodles. Top it with stir fried mushrooms.
- Pour the soup with some tofu pieces int eh bowl.
- Top the laksa with cilantro leaves, sprouts, green onion, fried onions and a squeeze of lemon.
- Enjoy the soup while its hot.
- Category: Main
- Cuisine: Malaysian, Vegetarian