There are so many types of laksa in Malaysia but this one is my favourite. It's wonderfully aromatic, rich, creamy, spicy and only takes half an hour to make.
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Serves
4
Curry Laksa Paste
Hot Water
Coconut Milk
Deep Fried Tofu Puff
Palm Sugar
Fish Sauce
Pak Choi
Green Bean
Beansprouts
Coriander
Rice Vermicelli
Egg
Vegetable Oil
Serves
4
Curry Laksa Paste
Hot Water
Coconut Milk
Deep Fried Tofu Puff
Palm Sugar
Fish Sauce
Pak Choi
Green Bean
Beansprouts
Coriander
Rice Vermicelli
Egg
Vegetable Oil
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Step 1.
On medium-low heat, fry the paste with a small glug of oil for a few mins until aromatic then pour in the hot water. Let it simmer for a bit then pour in your coconut milk and boil for 10 mins.
Step 2.
Cut all of your tofu puffs in half.
Step 3.
Cook your vermicelli noodles in a heatproof bowl of boiling water. Meanwhile, cook your green beans and beansprouts for a few mins in a pot of boiling water. Use the same pot of cooking water to boil your eggs.
Step 4.
Add palm sugar and fish sauce to your laksa along with pak choi, fried tofu puffs, green beans and beansprouts. Give it a stir.
Step 5.
Add a portion of your vermicelli noodles to a bowl, pour in your hot laksa soup and serve with a boiled egg and fresh coriander per bowl. Enjoy!
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