Laksa Recipe – Eats Now

Name: Laksa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CONTENTS; 1 1 kg seafood, of your choice in large dices (shrimp, fishcakes, crabmeat, fish fillet etc) or 1 kg tofu, in large dices (OR all three!); LAKSA PASTE; 2 tablespoons coriander seeds; 2 large red chilies, with seeds; 2 small green chilies (also known as cabe rawit in Indonesia or chili padi in Malaysia); 1/2 stalk lemongrass, chopped; 8 garlic, segments; 8 shallots; 1 inch gingerroot; 1/2 inch fresh turmeric; 1/2 inch fresh galangal root; 2 candlenuts; 1 tablespoon shrimp paste; NOODLES; 1 kg egg noodles or 1 kg rice vermicelli; 1 tablespoon sesame oil; SOUP; 1 cup coconut milk; 1 1/2 liters chicken (from cooked meat) or 1 1/2 liters seafood stock (from cooked meat); 3 fresh basil leaves; 2 stalks fresh lemongrass, flatten and tie into knots; GARNISH PER SERVING; 1/4 cup bean sprouts; 2 stalks fresh cilantro leaves; 1 stalk spring onion, chopped; 1 tablespoon crispy onion (recipe available); sliced cucumber; 1/2 hardboiled egg

Servings: persons

CONTENTS
1 1 kg seafood, of your choice in large dices (shrimp, fishcakes, crabmeat, fish fillet etc) or 1 kg tofu, in large dices (OR all three!)
LAKSA PASTE
2 tablespoons coriander seeds
2 large red chilies, with seeds
2 small green chilies (also known as cabe rawit in Indonesia or chili padi in Malaysia)
1/2 stalk lemongrass, chopped
8 garlic, segments
8 shallots
1 inch gingerroot
1/2 inch fresh turmeric
1/2 inch fresh galangal root
2 candlenuts
1 tablespoon shrimp paste
NOODLES
1 kg egg noodles or 1 kg rice vermicelli
1 tablespoon sesame oil
SOUP
1 cup coconut milk
1 1/2 liters chicken (from cooked meat) or 1 1/2 liters seafood stock (from cooked meat)
3 fresh basil leaves
2 stalks fresh lemongrass, flatten and tie into knots
GARNISH PER SERVING
1/4 cup bean sprouts
2 stalks fresh cilantro leaves
1 stalk spring onion, chopped
1 tablespoon crispy onion (recipe available)
sliced cucumber
1/2 hardboiled egg

1
Boil chicken and/or seafood to make stock. If you're using tofu, then deep-fry tofu. Drain.
2
Make laksa paste. Spices are best ground on the stone mortar and pestle to form laksa paste. It is best to start working from the coriander seeds and add one ingredient at a time once the spices form a smooth paste. Add dashes of salt to make the tougher ingredients (e.g. chili, lemongrass, garlic) easier to grind. If you don't have stone, you can also use the food processor. If possible, avoid adding water to the laksa paste.
3
Heat enough oil in a saucepan to cover laksa paste. Stir-fry laksa paste, basil leaves, and knotted lemongrass till fragrant then add chicken/seafood/tofu.
4
Add stock and slowly bring to boil over low heat.
5
Add coconut milk, stir, and simmer.
6
Boil noodles and drain. Add sesame oil and set aside.
7
Serve immediately with noodles and garnish.

2053

kcal

Calories

Fat

280

Carbs

171

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: CONTENTS, 1 1 kg seafood, of your choice in large dices (shrimp, fishcakes, crabmeat, fish fillet etc) or 1 kg tofu, in large dices (OR all three!), LAKSA PASTE, 2 tablespoons coriander seeds, and more.

Yes, Laksa falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Laksa

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