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This is a wonderful Laksa packed with seafood including prawns, cockles and fried fish cakes in a rich homemade coconut milk soup.
1 tablespoon oil
1 small bunch Vietnamese mint
100g chicken breast, cut into small pieces
6 cups (1 1/2 litres) water
1 1/2 cups (375ml) coconut milk
1 pinch salt and sugar, to taste
100g prawns, shelled with tails on
100g cockles, steamed and shelled
2 large fried fish cakes, sliced
50g small cubed fried tofu
500g laksa rice noodles, blanched in hot water
2 lemongrass, use the white part only
2cm fresh galangal
1cm fresh turmeric or 1/2 teaspoon turmeric
5 fresh red chillies
1 teaspoon dried shrimp paste
1 tablespoon curry powder
200g beans prouts, blanched
2 red chillies, sliced
2 spring onions, thinly sliced both white and green part
sambal belacan, to taste
20 min › Cook:
20 min › Ready in:
Spice Paste: Cut and blend all the spice paste ingredients together.
Laksa: Heat saucepan with a small amount of oil and gently fry the spice paste until fragrant; about 10 minutes.
Stir in the Vietnamese mint, chicken pieces, add water then bring to a boil.
Add the coconut milk, salt and sugar to taste. Reduce heat and simmer gently uncovered for about 10-15 minutes.
Add the prawns, cockles, fish cakes and fried tofu cubes to blend in the flavours. And simmer until prawns are cooked.
Serve the soup on top of the noodles and garnish.
Used different ingredients.
I used chicken instead of the seafood and a recipe worked really well. If you are doing this be careful to keep the amount of chicken equal to the amount of seafood in the recipe and just don't add in the seafood at step 5
- 27 Jan 2011
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