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Easy
20mins
2
Dairy Free
Rated 4.4 stars by 13 users
2
20 minutes
1 ½ tbsp peanut oil
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
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.
I too add a diced chilli but also sliced coriander root and sliced garlic. A delicious laksa.
I also add fish balls and fish cake as well as tofu puffs, plus some prawns or chicken if I’m feeling indulgent. This is such a lovely easy recipe!
Great Recipe. The Laksa Lemak spice mix was superb, a really authentic taste and texture. My only alteration was to use a Tablespoon of fish sauce rather than a teaspoon, and to add chopped red chili.
Keep up the great work.
We acknowledge the Traditional Custodians of this land, the Aboriginal and Torres Strait Islander peoples. We pay our respects to Elders past, present and future. Food has always connected humans to this land and each other; we strive to honour and strengthen those connections.
We acknowledge the Traditional Custodians of this land, the Aboriginal and Torres Strait Islander peoples. We pay our respects to Elders past, present and future. Food has always connected humans to this land and each other; we strive to honour and strengthen those connections.
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Gewürzhaus.
