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  • Thai Laksa

    1 vote
    Thai Laksa
    Prep: 1 hours Cook: 40 min Servings: 3
    by Navaneetham Krishnan
    370 recipes
    >
    Power packed Thai laksa; creamy, spicy, tangy and awesomely scented with herbs.

    Ingredients

    • For the broth/gravy
    • 8 pieces kembung (small mackerel) - de-gut; leave the head on
    • 1 piece dried tamarind
    • 1 cup thick coconut milk
    • 1 tbsp fish sauce
    • 1/2 cup oil
    • Salt to taste (taste broth before adding)
    • For the laksa paste
    • 4 dried red chilies
    • 2 fresh red chilies
    • 1 lemongrass
    • 1/2 inch roasted belacan/shrimp paste
    • 6 shallots
    • 5 candlenuts/buah keras
    • 1 inch fresh turmeric
    • blend/process with some water for a thick paste
    • To assemble (as needed)
    • Noodles - blanch to soften
    • Thai basil leaves
    • Kaffir lime/limau purut leaves - shredded
    • Pineapple cubes
    • Cucumber stripes
    • 1 bunga kantan/torch ginger bud - sliced thinly
    • red chilies/bird eye chilies - sliced thinly

    Directions

    1. Simmer fish with 1 liter of water till soft and tender.
    2. Remove from heat; drain stock and keep aside.
    3. Once fish is cool down, remove bones and flake it.
    4. Add fish in the stock and keep aside.
    5. Heat oil and fry curry paste till aromatic and oil splits.
    6. Pour in fish stock; add dried tamarind and season with fish sauce and salt.
    7. Simmer over low heat till broth starts to boil.
    8. Pour coconut milk into broth.
    9. Simmer for another 2-3 mins.
    10. Assemble noodles in bowl with basil and lime leaves, pineapple,
    11. cucumber, ginger bud and chilies.
    12. Pour broth over and serve immediately.

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