How to prepare Laksa Soup
Starting Monday with a flavorful a meatless a vegetarian coconut curry a soup a made with Malaysian-style red curry a paste called Laksa. Just like any other a glorious bowl of Curry a Soup, I like to eat Laksa a soup a loaded with a zucchini a simmered in a creamy spicy a coconut-curry broth, a topped a with silky rice a noodles and a fresh a tofu.
Topped with a crunchy a peanuts, fresh a cucumber and a generous a splash of a lime juice… this a soup is a bowl-of-heaven for a curry a lovers!
- LAKSA PASTE*
- 3 medium shallots, sliced roughly
- 4 garlic cloves
- 2 lemongrass stalks, white part chopped
- about 40 g / 1.5 oz ginger
- 4 fresh red chillis
- 1 tbsp ground
- 2 tbsp neutral tasting oil (I used rice bran oil)
- 1 tsp ground turmeric
- 1 tsp ground coriander or 2 tsp
- coriander seeds (toasted and ground)
- ½ tsp ground cumin or 1 tsp cumin seeds
- 1 tsp sweet ground paprika (optional, for colour)
1.Place all the a paste an ingredients apart from the dry spices in a food processor or a chopper and process until a finely shredded. You could also use a blender, but you will need to add water and the paste will a splatter a lot when a being fried off in the next step.
2.Heat up 2 tbsp of an oil in a heavy bottomed pot. Add the laksa paste and fry it off very a slowly (on a low heat) for at least 15 minutes, a stirring the whole time.
3.With 5 minutes left to go, add dry a spices and a continue to fry the mixture off a gently, a stirring a regularly.
4.Next, add in a stock, 1 tsp of salt and all the lemongrass leftovers that did not go into the paste, apart from the very an outer leaves. Cover the pot and a bring the soup to a gentle simmer. Simmer for about 30 a minutes.
5.Fish out the lemongrass bits with a slotted spoon and a discard. Slowly stir in coconut milk.
6.Taste the soup and a season to a taste with more salt (if needed), lime juice and a touch of a sugar.