Laksa Lemak – Asian Food Recipes

Recipe ingredients and directions:

NB Australian measures used: 1 tablespoon = 20 ml

1 Tbsp minced garlic

1 Tbsp minced ginger

1 Tbsp ground coriander seed

1 Tbsp sambal olek or minced chilli

1 Tbsp turmeric

2.5 cm lemon grass sliced finely

1/2 Tbsp brown sugar (or palm sugar)

1 Tbsp vegetable oil

4 cups chicken stock

440 ml tin coconut cream

1/2 packet fresh hokkien noodles

1/2 packet fresh rice vermicelli

4 cubes of fried tofu puffs (optional), cut into quarters

4 sliced mushrooms

60g topped and tailed snow peas

200g fresh bean sprouts

1 Tbsp minced green coriander (US = cilantro)

3 spring onions (US = scallions) sliced finely

1 chicken breast, skinned, boned and cut into strips or

8-10 peeled king prawns.

Heat oil in a large saucepan over medium heat. Add garlic, ginger,

sambal olek, turmeric, coriander powder, lemongrass and sugar.

Mix to form a paste and cook for a few minutes till fragrant. Add

stock and coconut cream and simmer gently for 10-15 minutes.

Meanwhile prepare chicken, spring onions, snow peas, mushrooms,

tofu, and bean sprouts.

Add chicken and spring onions to soup, simmer 5 more minutes. Add

both kinds of noodles, stir well and heat through. Lastly add the

snow peas, mushrooms, tofu, bean sprouts and coriander leaves, and

simmer only long enough to heat through. Serve in Laksa bowls with

garnish to taste, placed at the table for individuals to add.

Garnish: Fresh, coarsely chopped coriander leaves or, if you are

lucky enough to find it, the genuine Laksa leaves (Vietnamese mint)

and one small red chilli sliced.

Category: Asian Recipes