Laksa is a wonderful coconut milk based
noodle soup that hails from Malaysia. These days you can get commercial laska
or other Thai curry pastes that take all the hard work out of it. I’ve used
Singapore noodles in this recipe which are a fine version of fresh hokkien
noodles but I have eaten laksa with rice noodles and even a combination of the
two so feel free to substitute.
I’ve cheated a little on the 5
ingredient rule by including ‘mixed chopped vegetables’ as a single ingredient.
I actually used a carrot, a zucchini and a red pepper, all cut into little
batons. Chicken laksa is also really popular. Prawn or shrimps are lovely
cooked in the spicy fragrant coconut broth.
350g (3/4lb) fresh Singapore noodles 60g
(2oz) Laksa paste or other Thai curry paste 1 large can coconut cream (1 1/2
cups) 2 cups mixed chopped vegetables (see note above) handful fresh basil
leaves
Place noodles in a heatproof bowl and
cover with boiling water. Allow to stand for 1 minute then massage to loosen
into individual strands. Drain.
Meanwhile heat 2 tablespoons of peanut
or other vegetable oil in a large saucepan over high heat. Add curry paste and
stir fry for 30 seconds. Quickly add coconut cream and 2 cups boiling water.
Bring to the boil and add vegetables. Simmer for 2 minutes or until the vegetables
are cooked to your liking.
To serve, divide noodles between 3
bowls. Pour over soup and vegetables and top with basil leaves
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