Laksa Soup Recipe

Laksa Soup Recipe

Serves 4

1½ tbsp dried shrimps
6–7 garlic cloves, chopped
4–5 eschallots, chopped
5–6 cm piece ginger, chopped
1–2 long red chillies, chopped, or to taste
80 ml (⅓ cup) vegetable oil
12 large green prawns, shells removed and reserved
⅓ cup laksa paste
1.5 litres (6 cups) chicken stock or water
400 ml coconut cream
12 fish balls
12 small fried tofu puffs, halved
1 tsp white sugar
fish sauce, to taste
1–2 limes, juiced
200 g dried rice vermicelli noodles
200 g fresh egg noodles

1. Soak shrimps in ½ cup hot water for 8-10 minutes then transfer the mixture to a food processor. Add the garlic, eschallots, ginger and chilli, and process until a smooth paste forms.
2. Place a large saucepan over high heat. Add the oil and reserved prawn shells and fry for 2 minutes until the shells turn red. Remove with a slotted spoon. Add the blended paste to the oil and fry for 1 minute before adding the laksa paste. Fry for3 minutes until fragrant, then add the stock, coconut cream and reduce heat to a simmer. Add the fish balls, tofu and sugar. Season with fish sauce, salt and lime juice to taste.
3. Bring another large saucepan of water to the boil. Cook the rice noodles and egg noodles, separately, for 2 minutes then transfer to a colander and rinse with cold water. Add the prawns to the laksa, turn off the heat and allow to sit 3 minutes for it to cooked through.
4. To serve, divide the noodles and prawns among bowls. Ladle over the broth and top with chicken, bean sprouts, spring onions, chilli, coriander, fried shallots and lime wedges.

Serve and enjoy this easy soup recipe – Laksa Soup recipe

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