A street breakfast food, laksa is a variable feast across the breadth of the Malay Peninsula and the Malaysian expanse in Borneo. Noodles in a spicy coconut soup with a choice of chicken and fish and an array of garnishes, laksa is a taste sensation, an aromatic and spicy creation to awake to the world on any morning.
- 300 g shallots, chopped small
- 150 ml water
- 6 radishes, chopped small
- 5 cm galangal, chopped small
- 5 cm ginger, chopped small
- 2 stalks lemon grass, chopped small
- 3 cm fresh turmeric, peeled, chopped small
- 6 candlenuts / cashew nuts
- 3 cm shrimp paste, toasted
- 9 dried chilies
- 3 fresh chilies
- 600 g rice noodles
- 500 ml fish stock
- 500 ml coconut milk
- 500 ml water
- 3 tbsp sunflower oil
- 1 tbsp sugar
- 1 tbsp fresh mint, chopped
- 2 tsp salt
- 1 tsp tamarind
- 6 kaffir lime leaves
- 160 g pineapple, cut into julienne strips
- 100 g red onion, thin sliced
- 80 g cucumber, cut into julienne strips
- 60 g omelette, cut into strips
- 2 red chilies, thin sliced
- 2 tbsp mint leaves
- 2 limes, cut into wedges
Blend spice paste ingredients.
Heat oil in a large pot, add spice paste, cover and fry for five minutes over a high heat.
Add lime leaves, mint leaves, stock, coconut milk and water.
Bring soup to a gentle boil.
Season with tamarind, salt and sugar.
Lower heat, simmer for 10 minutes.
Strain into a new pot, and keep warm.
Add noodles to boiled water, heat for five minutes.
Turn off heat and leave noodles to soak for 15 minutes until soft, strain.
Place noodles in bowls, add choice of garnish, fill with soup.