1 ½ tbsp peanut oil
3 tbsp Gewürzhaus Laksa Lemak Spice
1 Asian shallot, finely chopped
650ml stock, chicken, vegetable or fish
1 tsp fish sauce
1 tbsp jaggery, palm sugar or Panela sugar
400ml coconut cream
200g tofu, chicken or seafood, sliced
100g dry vermicelli noodles, thin rice noodles
1 carrot, julienned (optional)
1 tomato, peeled, deseeded and quartered (optional)
Juice of 1 lime or lemon
Bean sprouts, thai basil & fresh coriander leaves, to garnish
Gewürzhaus Shichimi Togarashi, to garnish
Heat peanut oil in a pot, add spice and stir until it becomes fragrant (approximately 1 minute). Add the shallot and fry for 1 minute.
Add the stock, fish sauce, sugar and coconut cream. Bring to a simmer, then add your “meat”. Simmer for 2-5 minutes until heated through.
Add the dry noodles and vegetables (optional) and cook for a further 2 minutes.
Garnish generously and squeeze lime juice over the top.
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