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Quick Laksa Recipe

by Mandy Yin
dinnerquickspicy
Yield: 3 servingsPrep: 5 minutesCook: 20 minutesTotal: 25 minutes
Source: https://www.vice.com/en/article/pgvnv9/quick-laksa?utm_campaign=later-linkinbio-munchies&utm_content=later-13982286&utm_medium=social&utm_source=instagram

Ingredients

You have 2 of 20
produce
  • ○1 stalklemongrass(fresh, trimmed and roughly chopped)
  • ○cilantro(fresh, finely sliced, to garnish)
  • ○mint(fresh, finely sliced, to garnish)
  • ○4garlic cloves(peeled)
  • ✓1/2 mediumyellow onion(roughly chopped)
  • ○1 pieceginger(peeled and roughly chopped)
  • ○3 1/2 ouncesbean sprouts
protein
  • ○24prawns or shrimp(ready-cooked)
grain
  • ○1 packageegg noodles(ready-cooked)
pantry staple
  • ○1 tbspshrimp paste
  • ○2 tspchili powder
  • ○2 tspground turmeric
  • ○1 1/2 tspground cumin
  • ○1/4 cupcanola oil
  • ○1 tbspground coriander
  • ○4 cupschicken stock
  • ○1 tbspdark brown sugar
  • ○2 tspkosher salt
  • ○1 1/2 tbsptamarind paste
other
  • ✓7 ouncescoconut milk

Instructions

  1. Make the spice paste: Combine all of the ingredients in a blender or food processor and pulse until smooth.
  2. In a medium saucepan over medium heat, fry the spice paste, stirring continuously, until the oil separates, about 10 to 12 minutes.
  3. Make the broth: Add the stock and coconut milk to the spice paste, along with the brown sugar, salt, and tamarind paste. Bring to a boil, then reduce the heat to maintain a simmer. Cook for about 3 minutes.
  4. Divide the egg noodles and bean sprouts between bowls and top each with about 8 shrimp. Pour the laksa broth over the top of each and garnish with the cilantro and mint.

My notes

This is a simplified version of the signature curry laksa with a great kick from chili and shrimp paste.