Combination Laksa
Serves: 6
Prep time: 20 minutes
Cook time: 15 minutes
1 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 6 cloves garlic, chopped
- 4 shallots, (yellow onion) chopped
- 6 cm piece of ginger, peeled and finely chopped
- 2 chillies, deseeded and finely chopped
- 30 ml peanut oil
- ⅓ cup laksa paste
- 1 ½ L chicken stock, reduced salt
- 1 ½ cups yellow beans, sliced
- 1 red capsicum, deseeded and sliced
- 400 ml coconut cream
- 120 g white fish, cut into bite size pieces
- 6 large prawns, cooked and skinned
- 200 g vermicelli noodles
- 200 g fresh egg noodles
- 120 g tofu, sliced into cubes and shallow fried in non-stick pan
- 100 g shredded roast chicken,
- skin removed
- 1 cup bean sprouts
- 2 spring onions, finely sliced
- 2 sprigs coriander leaves
Method:
- BLEND garlic, shallots, ginger and chilli in food processor until smooth.
- PLACE oil in large pan over high heat, add the blended paste frying for 1 minute then add laksa paste frying until fragrant, about 2 minutes.
- ADD stock, beans and capsicum and bring to boil. Add coconut cream and reduce heat to a simmer.
- ADD fish and prawns and cook gently for 3 minutes.
- COOK vermicelli according to packet instructions. Heat through egg noodles with boiling water for 2 minutes. Transfer both to colander and rinse in cold water.
- DIVIDE noodles into six bowls, adding tofu, broth and topping with chicken, sprouts and spring onions. Season with coriander, lime juice and fish sauce.
What's Great About It:
This was one of the recipes put forward for the 2021 QCWA Country of Study – Malaysia. Laksa is an iconic spicy noodle soup with several different variations. Many who travel to Malaysia are often surprised to find that the most popular variation has a much stronger curry flavour and is not made with a coconut broth! You will usually find a combination of thick egg or wheat noodles and thin rice vermicelli in this popular dish.
