Laksa

Name: Laksa
Cuisine: Asian
Ingredients: 2 tablespoons vegetable oil; 1 tablespoon curry powder; 3 tablespoons fish sauce; 50 g (13 oz) palm sugar (jaggery) or brown sugar; 1 teaspoon salt; 2 tablespoons Maggi seasoning sauce or light soy sauce 600 ml (20% fl oz) coconut milk; 600 ml (20% fl oz) chicken or vegetable stock; 6 kaffir lime leaves; veg of choice (zucchini/courgette, carrot, baby corn, potato, snow peas/mangetout, bok choy); lime juice, to taste (optional); handful each of coriander (cilantro) and Thai basil leaves; noodles, cooked according to the packet instructions; 1/2 teaspoon fennel seeds; 1½ tablespoons coriander seeds; ½ teaspoon cumin seeds; 2 green cardamom pods, seeds only; 8 dried red chillies, soaked(seeds removed for less heat); 1 lemongrass stem, white part only; 3 cm (144 in) piece of galangal, grated; 3 cm (114 in) piece of turmeric, grated; 150 g (5½ oz) shallots; 8-10 garlic cloves, peeled; (cilantro), cleaned; 4 cm (1½ in) piece of ginger, peeled; roots from ½ bunch coriander; 1 tablespoon belacan paste (optional)

3 steps

Updated at: Thu, 17 Aug 2023 02:31:37 GMT

Ingredients

4 servings

2 tablespoonsvegetable oil

1 tablespooncurry powder

3 tablespoonsfish sauce

50gpalm sugar

or brown sugar

1 teaspoonsalt

2 tablespoonsMaggi seasoning sauce

or light soy sauce

600mlcoconut milk

600mlchicken stock

or vegetable

6kaffir lime leaves

veg

zucchini courgette, carrot, baby corn, potato, snow peas/mangetout, bok choy

cooked according to the packet instructions

Curry paste

½ teaspoonfennel seeds

1 ½ tablespoonscoriander seeds

½ teaspooncumin seeds

2green cardamom pods

seeds only

8dried red chillies

soaked, seeds removed for less heat

3 cmgalangal

3 cmturmeric

150gshallots

4 cmginger

0.5 bunchcoriander

roots from

1 tablespoonbelacan paste

optional

Instructions

Step 1

To make the curry paste, toast the fennel, coriander, cumin and cardamom seeds in a dry frying pan until aromatic. Remove and cool, then grind to a fine powder. Place the remaining ingredients in a high-powered blender and blend to a fairly smooth paste (add a tiny splash of water if needed). Add the spice powder and blitz again to combine.

fennel seeds½ teaspoon

coriander seeds1 ½ tablespoons

cumin seeds½ teaspoon

green cardamom pods2

dried red chillies8

lemongrass stem1

galangal3 cm

turmeric3 cm

shallots150g

garlic cloves8

cilantro

ginger4 cm

coriander0.5 bunch

belacan paste1 tablespoon

Step 2

Heat the oil in a wok over a medium-low heat, add 6 tablespoons of the paste (freeze the rest for another day) and cook for a few minutes until it no longer smells raw. Add the curry powder, fish sauce, sugar, salt and Maggi seasoning and stir until the sugar has melted. Cook for a few minutes, then add the coconut milk, stock, kaffir lime leaves and vegetables of choice and simmer gently until the veggies are just cooked.

vegetable oil2 tablespoons

curry powder1 tablespoon

fish sauce3 tablespoons

palm sugar50g

salt1 teaspoon

Maggi seasoning sauce2 tablespoons

coconut milk600ml

chicken stock600ml

kaffir lime leaves6

veg

coriander

Thai basil leaves

noodles

Step 3

Taste and add a squeeze of lime if needed and finish with the coriander and Thai basil. Serve in bowls over the noodles. Nasturtium flowers make for nice photos, but are not essential.