Laksa Paste

Laksa Paste

I made laksa tonight! Yum… This time I made it pretty much from memory, and I think I added everything that was possible to add to laksa! Except for prawns – Tony likes his laksa more meaty than fishy 🙂

This is pretty much what I did:

Laksa Paste
1 shallot
2 cloves garlic
1 “thumb” both ginger and galangal, peeled
2 long red chillis
3 candlenuts
1 stalk lemongrass
1/2 bunch coriander including stems and washed roots
1 tsp shrimp paste
1 tsp tamarind paste
1/2 tsp tumeric powder

Roughly chop all ingredients, then pound together in a pestle and mortar (or food processor). You will use about half of this, but if kept in an airtight container, it will keep in the fridge for a few weeks. Pour a little peanut or olive oil ontop to help seal the air out.

2 tins coconut cream or milk
500ml fish or chicken stock
2 chicken breasts, finely sliced
1 pack each fish balls & beef balls (purchased at Asian grocers)
broccolini bunch, chopped into 1″ lengths
2 carrots, peeled and chopped into straws
1/2 red capsicum
Vietnamese mint
1/2 bunch coriander
1 cup bean sprouts
1/2 cup snow peas
2 packs instant Udon noodles
dried onion and garlic (purchased at Asian grocers)
extra chopped chilli

Heat a little of the coconut oil from the top of the unshaken tin in a wok. Add half of the laksa paste previously made and cook until it separates and browns slightly. Add the coconut milk and stock and slowly bring to the boil. Add the chicken and  cook a few minutes. Turn down the heat to a slow simmer and add the fish and beef balls.

Meanwhile boil the kettle and pour over the noodles.  When the soup is nearly ready, add the broccolini and carrots.

Assemble the laksa by putting the hot noodles in a large bowl, then some sprouts and snow peas, then pour the soup and meat over. Top off with fresh herbs, extra chilli, dried onion and garlic, and extra coriander and red capsicum slices. Serve extra herbs and chilli on the table.

Other ingredients that can be added are prawns, white fish, tofu, beef, and you can use any stock that you prefer. There are many, many great recipes online – just make it with what you like best, but be sure to start from scratch with the laksa paste – it really makes all the difference!

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