Nonya Laksa

Preparation time

20 Minutes

Cooking time

30 Minutes

Serves

8

Full of spiced flavour, this thick noodle soup is a real treat for cold rainy days

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Try this delicious recipe for your family and friends, with a refreshingly dash of lemongrass.

Ingredients

100
grams
Dried Prawn
, soaked 20 minutes, minced
3
Freshly Grated Coconut Milk
, thick and thin
Salt
, to taste
8
stalks
Lemongrass
, tender, inner white part only, chopped
8
pieces
Dried Beancurd
, sliced
2
tablespoons
Oil
1
litre
Prawn Stock
2
thumb sized pieces of
Fresh Turmeric
, peeled
10
slices
Galangal
1
packet
Chilli Paste
, small
2
tablespoons
Belachan
400
grams
Shallots
8
Candlenuts
, (Buah Keras / Kimiri)
2
tablespoons
Ground Coriander
500
grams
Bean Sprouts
, lightly blanched
1.5
kilograms
Fresh Rice Vermicelli (Laksa Noodles)
1.5
kilogram
Big Tiger Prawns
, cooked and shelled, halfed
200
grams
Laksa Leaves
, finely sliced
4
pieces
Fish Cake
, thinly sliced
Sambal Chilli
, (optional)

Directions

Grind turmeric, galangal, chilli paste, belachan, shallots, candle nuts and ground coriander to make your laksa paste.
Heat up some oil in a pan, fry prawns, laksa paste and lemon grass until fragrant.
Add in the prawn stock, dried beancurd, salt and fresh coconut milk. Stir well.
Allow the soup to boil, stirring continuously for about 30 minutes and add salt to taste.
Keep stirring to make sure that no lumps form.
Prepare noodles, prawns, bean sprouts and fish cake in a bowl.
To serve, simply pour the hot laksa soup over and garnish.

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