Recipe by: © Copyright, Annabel Langbein Media
Using store-bought laksa paste makes authentic-tasting laksa easy. It's a great family meal to make when it begins to get chilly, but feel like more than soup.
- 400 g dried udon noodles
- 300 g skinless firm white fish fillets, bones removed, cut into 2 cm pieces
- salt and pepper, to season
- 2 tbsp oil
- 1 tbsp grated fresh ginger
- 2 cloves garlic, crushed
- 2- 3 tbsp laksa paste
- finely grated zest of 1 lime
- 1 litre prepared fish stock
- 1 cup coconut cream
- 1 tsp soft brown sugar
- 2 tbsp fish sauce
- 1 - 2 fresh red chillies, deseeded and thinly sliced
- 2 tomatoes, cored and diced
- 4 hard-boiled eggs
- ½ telegraph cucumber, diced
- 150 g mung bean sprouts
- fresh coriander or mint leaves
- To make Laksa Base, heat oil in a large pot and sizzle the ginger, garlic, laksa paste and lime zest for a few seconds. Add the stock, coconut cream, sugar, fish sauce, chillies and tomatoes. Simmer 10 minutes. Laksa Base can be prepared ahead to this point and chilled or frozen until required.
- When ready to serve, cook udon noodles in a separate pot according to packet instructions.
- While the noodles are cooking, bring Laksa Base to a simmer, add fish, cover and simmer gently until fish is cooked through (about 5 minutes). Taste and adjust seasonings if required.
- Drain noodles and divide between 4 bowls. Spoon fish and broth over the noodles. Cut peeled hard-boiled eggs in half lengthwise and add two halves to each bowl. Place cucumber, bean sprouts and coriander and/or mint on a platter so everyone can help themselves. The combination of crunchy greens and hot soup is fantastic.
You could add other seafood, such as crabmeat and prawns, to make Seafood Laksa, or use finely sliced chicken breast and chicken stock to make Chicken Laksa.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||26.6 g|
|Total carbohydrates||84.7 g|
|- Sugars||12.0 g|
|Dietary fibre||6.9 g|