The Laksa has authentic Singaporean flavours and similar along the lines of Khao Suey. You’ll find a mix of Chicken and Prawn along with Noodles in this soup like Curry. The dish also uses Laksa paste, Chickpea flour, Kafir Lime Leaves and Shrimp paste in the dish. Usually, an interesting mixture of exotic Spices is also added to the Soup, to make the dish exotic.
Ingredients
1)400 milliliter(s)
Coconut Milk
2)25 milliliter(s)
Soy Sauce
(ContainsCereals containing gluten, Soya)
3)25 grams
Salted Peanuts
(ContainsPeanutMay containNuts)
4)½ unit(s)
Lime
5)½ sachet(s)
Ginger Puree
6)1 unit(s)
Green Pepper
(May containcelery)
7)150 grams
Closed Cup Mushrooms
8)1 pot(s)
Thai Style Spice Blend
(ContainsSesame)
9)2 nest(s)
Egg Noodle Nest
(ContainsCereals containing gluten, Egg)
10)1 pot(s)
Peanut Butter
11)1 sachet(s)
Vegetable Stock Powder
Instructions
1.a) Quarter the mushrooms. b) Halve the pepper and discard the core and seeds. Chop into 2cm pieces. c) Zest then halve the lime
a) Heat a splash of oil in a large saucepan over medium-high heat. b) When hot, add the mushroom, and pepper. Stir and cook until softened, 2-3 mins. c) Add the Thai spice (beware it’s hot, add half if you’re not a fan of heat!) and the easy ginger. Cook for 1 minute.
3
a) Pour in the coconut milk and bring to a simmer. b) Stir in the vegetable stock powder and water (see ingredients for amount) along with the peanut butter. c) Simmer until the veggies are soft, 3-4 mins.
4
a) Meanwhile, crush the peanuts by bashing the bag with the bottom of a saucepan
5
a) When the veggies are soft, stir in the noodles. b) Make sure they are submerged in the laksa. c) Simmer until soft enough to eat, about 4 mins. TIP: The noodles may soak up some of the coconutty liquid. If this is the case, just add a splash of water to get it back to a soupy consistency.
6
a) Stir in the soy sauce and lime zest. b) Taste and add lime juice and salt to taste. c) Share between your bowls and finish with a sprinkle of peanuts. Enjoy!
