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LAKSA

Laksa is a popular spicy noodle soup in the Peranakan cuisine, which is a combination of Chinese and Malay cuisine. Laksa consists of rice noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup; either based on rich and spicy curry coconut milk, or based on sour asam (tamarind or gelugur). It can be found in Malaysia, Singapore, Indonesia and Southern Thailand.


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Recipe of Laksa

Ingredients for laksa
» 200g thin dried rice-stick noodles
» 185g jar Ayam Malaysian laksa paste
» 1/2 small red onion, quartered, thinly sliced
» 1 litre Campbell's Real Stock Chicken
» 2 kaffir lime leaves, torn
» 2 cups shredded cooked chicken
» 165ml can coconut milk
» 1/2 cup beansprouts, trimmed
» 1 small red chilli, thinly sliced
» 1 Lebanese cucumber, halved crossways, cut into thin matchsticks
» 1/4 small pineapple, peeled, thinly sliced, cut into thin matchsticks
» 165ml can coconut milk
» Fresh coriander leaves and lime halves, to serve
How to cook Laksa
» Place the vermicelli in a bowl, cover with boiling water and leave for 10 minutes to soak.
» Add the laksa paste and stir-fry for 1 minute.
» Stir in the stock, bring to the boil, then add the coconut milk and simmer for 2 minutes.
» Add the green prawns, scallops and deep-fried tofu and cook for 2 minutes before adding 1 teaspoon of salt.
» Divide the noodles between serving bowls, top with the bean sprouts and the fresh herbs.
» Pour the laksa soup over the noodles, dividing the seafood equally among the bowls.
» Garnish with slices of chilli, peanuts, shallots and the extra fresh herbs.