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Laksa

Takes me about 20 minutes and serves 2. Serve in big bowls, by itself. This recipe is a slight modification of that by Nadine Abensur in The Cranks Bible (ISBN:978-1-84188-204-8); which as of writing, is far and away my favourite recipe book.

Ingredients

  • Shiitake mushrooms - × 4 (large)
  • Pak Choi - × 1
  • Carrots - × 2 (small)
  • Courgette - × 1
  • Lemongrass - × 2 stalks
  • Coconut milk - 200 ml
  • Store
  • Red curry paste - 1 tbsp (sub. some dried chilli)
  • Sunflower oil - 1 dsp
  • White miso - 2 tbsp
  • Umeboshi paste - 2 tsp
  • Ginger - 4 cm piece
  • Bouillon - 3 tsp
  • Dry noodles - × 2 portions
  • Garlic - × 2 cloves
  • Tamari - 1 tbsp (sub. whatever soy sauce you have)

Preparation

  • Quarter the pak choi
  • Thickly slice the mushrooms
  • Finely slice the carrots
  • Collect the juice from the ginger by peeling, grating and then squeezing it
  • Finely slice the garlic
  • Make up 1 l of stock with the bouillon powder (you want a weakish stock)
  • Bash and split the lemongrass
  • Finely dice the courgette

Instructions

  1. Add the oil to a large hot pan
  2. Wilt the pak choi with a little tamari
  3. Remove the pak choi and put in one of your bowls with a lid over it
  4. Flash fry the mushroom and carrot in the pan for a few seconds
  5. Add the stock, coconut milk, umeboshi, garlic, ginger juice, curry paste and lemongrass
  6. Bring to the boil and then add the noodles
  7. Wait for the noodles to loosen and then add in the courgette
  8. Boil until the noodles are cooked (4 min)
  9. Remove the lemongrass
  10. Add the miso

Posted on 01 Jan 2014

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2014 Craig Loftus
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Last updated
2014-10-20