New Laksa Recipe: Coconut Lime Herb Laksa 🥥🍜🍋
Ingredients:
For the Laksa paste:
- 3 red chilies, deseeded for mild spice
- 2 cloves garlic
- 2 shallots
- 1-inch piece of ginger
- 1-inch piece of galangal (optional)
- 1 lemongrass stalk, white part only
- 1 tsp turmeric powder
- 1 tbsp shrimp paste (optional for vegetarian)
- 1 tbsp lime zest
- 2 tbsp vegetable oil
For the broth:
- 1 tbsp vegetable oil
- 3 cups chicken stock or vegetable stock
- 1 cup coconut milk
- 1 tbsp fish sauce (optional)
- 1 tbsp lime juice
- 1 tsp palm sugar or brown sugar
- 1 cup bean sprouts
- 1 cup cooked shrimp, chicken, or tofu (for protein)
- 1 cup mushrooms, sliced (optional)
- 200g rice noodles, cooked according to package instructions
For garnish:
- Fresh cilantro and Thai basil leaves
- Sliced red chili (optional)
- Lime wedges
- Crispy fried shallots
Instructions:
Make the Laksa paste:
- Blend or process the chilies, garlic, shallots, ginger, galangal, lemongrass, turmeric, shrimp paste, lime zest, and oil into a smooth paste.
Cook the paste:
- Heat 1 tbsp of oil in a large pot over medium heat. Add the Laksa paste and sauté for 3-4 minutes until fragrant.
Prepare the broth:
- Pour in the chicken or vegetable stock and bring to a simmer. Stir in coconut milk, fish sauce (if using), lime juice, and sugar. Adjust the seasoning to balance salty, sweet, and tangy flavors.
Add ingredients:
- Add bean sprouts, mushrooms (if using), and your chosen protein (shrimp, chicken, or tofu). Let simmer for 5 minutes to absorb the flavors.
Assemble the Laksa:
- Divide cooked rice noodles into serving bowls. Ladle the hot Laksa broth over the noodles, ensuring an even distribution of protein and vegetables.
Garnish and serve:
- Top with fresh cilantro, Thai basil, red chili slices, and crispy fried shallots. Serve with lime wedges on the side for an extra tangy kick.
Optional Variations:
- Use zucchini noodles or kelp noodles for a low-carb version.
- Add a boiled egg for extra richness.
- Substitute coconut milk with cashew cream for a nutty twist.
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