Laksa 🌶

My Laksa looks scarier than it really is and unless I’ve become totally immune to chilli, I think it is quite mild. Like most of my recipes, its healthy, easy ,and someone once told me they enjoyed mine more than the “Laksa Kings”.  Its simply a matter of creating a bowl of your favorite noodles and veg and pouring the Laksa broth on top. Mine is a vegetarian version and you can add some or all of my suggestions. Your boundaries will only  be limited by your imagination.
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Laksa 🌶
Votes: 1
Rating: 4
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Rate this recipe!
Course Starters
Cuisine Asian, Vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
For The Stock
For The Laksa
Course Starters
Cuisine Asian, Vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
For The Stock
For The Laksa
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
For The Stock
  1. Add all the ingredients to a stock pot with 4 ltrs of  water . Bring to the boil and gently simmer with the lid on for at least 4 hours. For the best stock, simmer for as long as possible. All day if you have the time.
  2. Skim off any impurities every so often. Strain and discard chicken and veg. Cool completely and divide into 1 litre Quantities. This recipe will make approximately 3 litres. Leftover stock can be frozen for later use.
For The Laksa
  1. In a medium sized pan, fry off the Laksa paste on a medium heat for a couple of minutes. Add the stock and heat to a simmer.
  2. Meanwhile soak the vermicelli  noodles in hot water until re hydrated (usually takes around 5 minutes). Drain, divide into two portions and place into two large soup bowls.
  3. Cook the thick rice noodles. Simmer in a small pan of boiling water for approximately 5 minutes. Drain and also divide into two portions to add to the soup bowls with the vermicelli noodles.
  4. Place the boc choy, lettuce leaves , bean shoots  & tofu over the noodles and set the bowls aside while finishing off the broth
  5. To the simmering broth, add the lime juice, kaffir lime leaves  (scrunch the leaves to release their aroma & remove before serving or chiffonade ( very finely julienne) the leaves & leave them in the broth ) and the fish sauce.
  6. At this stage, you can poach a few green prawns for one or two minutes until they become opaque , remove them and place them on top of the prepared noodles. Taste and season with a little salt if necessary, then and the extra chilli powder if using .
  7.  Lastly add the coconut milk to the stock and simmer for a couple of minutes.
  8. Pour the broth into each bowl over the noodles and vegetables and top with, boiled egg ,extra bean shoots, coriander and spring onion.
Recipe Notes

The difference between a good laksa and an exceptional one, is the stock. If you develop as much flavour as possible in your stock, you will create a more robust soup.

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