Ever tried laksa curry – the yummy coconut flavoured spicy soupy noodles from your holiday to Singapore or Malaysia? If not, you are really missing one of the most flavor-rich dishes from this part of the world? We categorise this as a must-try dish lah! And the recipe below will convince you to make it more often.
Ingredients: (serves 4 people)
- Veggies of choice: carrot, broccoli, cauliflower, zucchini, peas, baby corn, beans etc.
- 4 cloves of minced garlic
- Mushrooms (suggest button/shiitake)
- Thinly sliced ginger
- 200 gm tofu (can replace with paneer for a non vegan version)
- Kafir lime leaves
- Basil leaves
- 400 ml coconut milk/cream (if you don’t have a store-bought one, you can prepare at home with fresh coconut and water grinded together)
- Vegetable stock
- Boiled wheat noodles
- Red chili
- Take around 1.5L water and bring it to a boil
- Add 3-4 cubes of knorr vegetable stock to the boiling water and continuously stir it (alternatively you can prepare vegetable broth)
- Add all the chopped vegetables and mushrooms to it and cook for 10 minutes
- Add the tom yum paste / veg sambal chilli*
- Add chopped red chilies to the soup
- Cook for a couple of minutes and taste to check the spice level
- Add coconut milk and stir well
- Pour boiled noodles and cook for 5 minutes
- Serve the delicious laksa curry in a bowl with coconut curry, best complemented with a spicy-sweet cocktail or a beer. Garnish with a hint of lemon and a couple drop of soy sauce before eating
*Typically sambal chili paste is used in Laksa, however we used tom yum paste to give it a hotter flavor (and also because we like twists!). In general, Laksa has different versions depending on the paste type used from its native place (e.g. Laksa Singapore, Laksa Penang, Laksa Johor etc.)
This is going to be another of our weekend favourites going forward now, well definitely until we can go out to our fav laksa shops!