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Malaysian Laksa

A community recipe by

Not tested or verified by Nigella.com

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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

Ingredients

Serves: 6

Metric Cups
  • 30 millilitres peanut oil (or canola)
  • 1 medium onion (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 10 millilitres fresh root 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 ounce chicken broth
  • 18 fluid ounce 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 beansprouts
  • 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.

  • 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 bean sprouts, 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 !!! --
  • Tell us what you think