Malaysian Laksa
A community recipe by ReneKNot tested or verified by Nigella.com
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Heat the oil in a large frying pan/wok over medium heat. - Add the onion and cook for 2 minutes. - Add the garlic and cook for a further 3 minutes, stirring occasionally. - Add the ginger, lemon zest and prawns paste and cook for 1 minute, stirring to dissolve the prawns paste. - Add the stock, coconut milk, turmeric, coriander, sambal oelek, sugar, tamarind puree and salt. - Stir to combine and bring to the boil. - Reduce heat to a rolling simmer and cook uncovered for 6 minutes. - While the Laksa simmers soak the noodles in boiling water for 10 minutes - Add the prawns and Chicken to the broth and cook a further 4 minutes. - Drain the noodles and place equal amounts in 4 bowls. - Top with equal amounts of beansprouts, spring onion, coriander and chilli. - Ladle the Laksa broth into the bowls and serve immediately. -- Yummy !!! --
Heat the oil in a large frying pan/wok over medium heat. - Add the onion and cook for 2 minutes. - Add the garlic and cook for a further 3 minutes, stirring occasionally. - Add the ginger, lemon zest and shrimp paste and cook for 1 minute, stirring to dissolve the shrimp paste. - Add the stock, coconut milk, turmeric, coriander, sambal oelek, sugar, tamarind puree and salt. - Stir to combine and bring to the boil. - Reduce heat to a rolling simmer and cook uncovered for 6 minutes. - While the Laksa simmers soak the noodles in boiling water for 10 minutes - Add the shrimp and Chicken to the broth and cook a further 4 minutes. - Drain the noodles and place equal amounts in 4 bowls. - Top with equal amounts of bean sprouts, scallion, coriander and chilli. - Ladle the Laksa broth into the bowls and serve immediately. -- Yummy !!! --
Introduction
Traditional Malaysian Laksa or noodle soup. Made it last night and it was a huge hit !! Served 4 Thank you to : Food and Home magazine July 2007
Traditional Malaysian Laksa or noodle soup. Made it last night and it was a huge hit !! Served 4 Thank you to : Food and Home magazine July 2007
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Ingredients
Serves: 6
Metric
Cups
- 30 millilitres peanut oil (or canola)
- 1 medium onion (finely chopped)
- 2 cloves garlic (finely chopped)
- 10 millilitres fresh ginger (finely grated)
- 5 millilitres lemon zest (finely chopped)
- 2 millilitres shrimp paste
- 500 millilitres chicken stock
- 500 millilitres coconut milk
- 7 millilitres turmeric
- 2 millilitres ground coriander
- 2 millilitres chilli powder (orc urry paste)
- 5 millilitres brown sugar
- 15 millilitres lemon juice (or tamarind puree)
- 5 millilitres salt (optional)
- 100 grams rice noodles
- 130 grams prawns (cleaned and peeled)
- 150 grams chicken (steamed and sliced)
- 100 grams beansprouts
- 1 spring onion (thinly sliced on diagonal)
- 1 handful fresh coriander
- 1 small red chilli (finely diced)
- 1 fluid ounce peanut oil (or canola)
- 1 medium onion (finely chopped)
- 2 cloves garlic (finely chopped)
- fluid ounce fresh gingerroot (finely grated)
- fluid ounce lemon zest (finely chopped)
- fluid ounce shrimp paste
- 18 fluid ounces chicken broth
- 18 fluid ounces coconut milk
- fluid ounce turmeric
- fluid ounce ground coriander
- fluid ounce chili powder (orc urry paste)
- fluid ounce brown sugar
- 1 fluid ounce lemon juice (or tamarind puree)
- fluid ounce salt (optional)
- 3½ ounces rice noodles
- 4⅗ ounces shrimp (cleaned and peeled)
- 5⅓ ounces chicken (steamed and sliced)
- 3½ ounces bean sprouts
- 1 scallion (thinly sliced on diagonal)
- 1 handful cilantro
- 1 small red chile (finely diced)
Method
Malaysian Laksa is a community recipe submitted by ReneK and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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