By Chrissy Freer

Cooking Laksa step by step details? If you are looking cooking tips for Laksa you've come to the right place. We have how to make, information, instruction, ingredients and including image, and video detail.

This vibrant laksa takes soup out of the realm of starter into that of main course.

All you have to do is throw all your ingredients of Laksa

  1. 1 tablespoon peanut oil
  2. 750ml (3 cups) Massel chicken style liquid stock
  3. 500ml (2 cups) coconut milk
  4. 300g pkt dried rice noodles
  5. 2 single chicken breasts, steamed, sliced
  6. 1 pkt bean sprouts, straggly ends trimmed
  7. 4 spring onions, diagonally sliced
  8. 1/2 cup Vietnamese mint leaves
  9. 1/2 cup coriander leaves
  10. Fried eschallots, to serve*
  11. 4 large dried chillies, soaked in hot water
  12. 3 eschallots, preferably Asian (red), peeled, chopped
  13. 2 garlic cloves
  14. 3cm piece fresh ginger
  15. 2 small red chillies, seeded, chopped
  16. 4 stems lemongrass (white part only), sliced
  17. 8 macadamia nuts
  18. 1 teaspoon shrimp paste
  19. 2 teaspoons ground turmeric
  20. 2 teaspoons ground coriander
  21. 1 teaspoon palm sugar or brown sugar
  22. 3 tablespoons peanut oil

The instruction how to make Laksa

  1. To make the laksa paste, drain the chillies and place in a food processor with the eschallots, garlic, ginger, red chillies, lemongrass, nuts, shrimp paste, turmeric, coriander, sugar and peanut oil.
  2. Whiz in the processor until everything is finely chopped and forms a paste. This paste can be kept in a glass jar in the fridge until needed.
  3. Heat the peanut oil in a wok over medium heat. Add the spice paste and stir-fry for about 5-6 minutes until fragrant.
  4. Add the chicken stock and coconut milk, and stir to combine. Bring to the boil, then decrease heat to medium-low and simmer for 5 minutes, stirring occasionally.
  5. Meanwhile, soak the dried rice noodles in a large bowl of boiling water for about 5 minutes until soft. Drain. Divide the noodles among serving bowls and place chicken on top. Ladle over the hot soup.
  6. Garnish with the bean sprouts, spring onions, Vietnamese mint leaves, coriander and fried eschallots.

Nutritions of Laksa


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