This laksa is easy to make. Dont be overwhelmed by the amount of ingredients, because its really simple and your making your own laksa paste – which means you are making this meal from scratch. I call it a summer time laksa because its light, and fresh enough that you can eat it in summer because the broth isn’t too creamy or thick. Another secret is that I leave the noodles out, which means you can double your vegetables in the soup, it’s a win/win!
4 cloves Garlic
5 dried Chillies
2 Tblsp Ginger
1 stalk Lemongrass
2 Tsp Fish sauce
2 Tbsp Olive Oil
300 grams Thinly sliced chicken breast (you can use any meat you like or even tofu)
1 Onion, diced
100 grams Snow Peas
½ Half red capsicum sliced thinly
1 bunch Chinese Broccoli cut into 3 inch stalks, leave the leaves (these go in separately)
125 grams Bean Sprouts
½ tsp Coconut sugar
500 grams Chicken stock
1 can Light Coconut milk
1. Place garlic, chillies, ginger, lemongrass, eshallots, lime juice, half the fish sauce, and half the olive oil into a small blender – blend until a thick paste is achieved. This will be the paste for the laksa.
2. Then over a medium high heat add remaining olive oil and onion and sauté until onion looks transparent.
3. Add laksa paste and fry for 1 minute to release flavours then add chicken stock and one cup of water.
4. Once simmering add the chicken and continue to simmer until cooked through. Once cooked though, add coconut milk and Chinese broccoli stalks, snow peas and capsicum. Then add coconut sugar, remaining fish sauce. Boil for another three minutes until broccoli stalks and snow peas are vibrant green. For the final 2 minutes, add Chinese broccoli leaves.
5. Serve into bowls, make sure even amounts of vegetables are in each bowl. Top with bean sprouts, coriander and lime – enjoy!
• For some extra flavour, you can crush a tablespoon of peanuts, toast and add to laksa before serving.
• This laksa is spicy because I love chilli – reduce or increase the chilli in this recipe to suit your taste.