Nightshade-free Laksa
Classic Coconut
Curry Soup
Laksa is a vibrant and aromatic dish hailing from Southeast Asia, known for its rich and spicy broth, typically made with a base of coconut milk or sour tamarind. Traditionally, it's served with noodles, often rice noodles or vermicelli, and topped with classic ingredients like prawns, chicken, tofu, boiled eggs, bean sprouts, and fresh herbs.
The dish is beloved for its complex layers of flavour, from the creamy richness to the spicy heat. While these classic toppings are commonly used, laksa is a versatile dish that allows for endless variations. You can easily swap in different proteins such as fish, beef, or even roasted vegetables, depending on your preferences.
Even without the heat of the chilli, the sweetness, and savoury goodness of laksa is delicious.
Ingredients:
200g rice noodles
2 cups of coconut milk
2 cups of chicken or vegetable broth
2 cloves of garlic, minced
2 tbsp fish sauce
2 tbsp brown sugar
1 tbsp tamarind paste
1 tbsp vegetable oil
150g of protein of your choice (chicken, prawns/shrimp, tofu, etc)
2 tbsp chopped coriander (cilantro leaves)
2 tbsp chopped green onions
Optional: additional toppings of your choice such as bean sprouts, snow peas, fresh lime wedges and spring onion
Method:
Soak the rice noodles in warm water for about 10 minutes or until soft. Drain and set aside.
In a large pot, heat the coconut milk and broth over medium heat.
In a small bowl, mix together the tamarind paste, fish sauce, and brown sugar, and add to the pot. Bring to a simmer and cook for about 5 minutes, or until the sauce thickens.
In a pan, heat the oil over medium–high heat. Add the minced garlic and sauté for 1–2 minutes.
Add your protein of choice to the pan and cook until done. (Note - if you're using seafood, be aware it cooks quickly. Prawns/shrimp and scallops become rubbery and tough if overcooked!)
Add the cooked protein, noodles, and any other desired toppings to the pot with the sauce.
Cook for an additional 2–3 minutes or until the noodles are heated through.
Serve hot and garnish with fresh coriander/cilantro, lime wedges and green onions.
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