SINGAPOREAN LAKSA NOODLES

Singaporean Laksa uses a coconut curry broth that is complex, fragrant, and just the right amount of richness. The stock is the base of the broth, and the flavor that comes through it is magnificent. The secret to this soup is its flavorful base, Laksa paste -which you can make from scratch or buy.

INGREDIENTS ( LASKA PASTE) 

-Dried shrimp ( you can do without it)

-Dried chilies ( 3)

-Shallots (2)

-Garlic cloves (3-4)

-Turmeric powder (1 tsp)

-Galangal root ( you can do without it )

-Lemon grass (2 tbs)

-Cashew nuts ( 1/4 cup)

-Peanut oil ( 3 tbs)

-Coriander powder ( 1 tsp )

-Paprika powder ( 1 tsp )

-Cumin powder ( 1 tsp )

STEPS ( LAKSA PASTE)

1) Re-hydrate the dried shrimp and chilies in hot water and let it rest for 10 minutes.

2) Put the shallots , Garlic cloves, Turmeric powder, Galangal root, lemon grass, cashew nuts, coriander, paprika and cumin powder, finally add in the chilies and the shrimp in a blender and mix at high speed.

3) Add in the peanut oil and give it a final whirl. You will be left with a vibrant, aromatic paste.

4) Take a pan and lightly coat it with oil, once hot add in the paste and give it a stir till it browns up so that all those flavors can meet and know each other, this will enhance the flavor of your paste. ( You can store the paste in an air tight container in your fridge for about 2 weeks )

INGREDIENTS ( LAKSA SOUP) 

- Broth ( 500 ml) ( veg or meat based broth)

- Coconut mil ( 400g)

- Fish sauce (1 tbs) ( optional )

STEPS ( LAKSA SOUP)

1) Add the Laksa paste in a pot and lightly brown it (like previously mentioned),add in the broth and let it simmer for a few minutes while continuously stirring it.

2) Add in the coconut milk and the fish sauce and let it simmer for a while with a lid on.

3) Whilst waiting for the soup to cook, add your noodles in a boiling pot of water, drain the water and put it in a bowl.

4) To assemble your Singaporean Laksa soup, drown the noodles in the soup, you can additionally add in pieces of meat or fried tofu/cottage cheese to it. Garnish it with spring onions and thinly sliced fried garlic, I have additional added in a poached egg.

TIME TAKEN 

20 mins ( paste) + 30 mins ( final soup)

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There you go ~ Your Singaporean Laksa is ready, its aromatic flavors filling the house and leaving you wanting more. Simple, quick and easy.

Thank you so much for reading

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