Traditionally Laksa dishes originated in Malaysia and Southern Thailand and consist of a coconut broth, flavoured with chilli, lemongrass and turmeric served with rice noodles, vegetables and seafood or chicken. At Opium we make our own Laksa paste which forms the base of the dish and then finish the broth with fresh ingredients.
- 20g Large dried chilli (rehydrated & deseeded)
- 20g Large red chillies
- 20g Peeled garlic
- 5g Peeled ginger
- 30g Lemongrass chopped (remove tip and tough outer leaves)
- 10g Galangal (optional)
- 20g Fresh Turmeric or 10g powdered turmeric
- 10 Shallots peeled
- 30g Cashew nuts
- 5g Shrimp paste (optional)
- 100ml Banhoek chilli oil
Rehydrate the dry chilli in warm water for a couple of hours and then remove the pith and seeds. Put all the ingredients into a food processor and blend until a smooth paste is formed. This will be the base for the Laksa noodle soup.
Ingredients (serves 4)
- 100g Laksa paste (above)
- 24 16/20 Prawns (shell & vein removed)
- 300g Flat rice noodles or egg noodles
- 400ml Tin coconut milk
- 400ml Chicken stock (veg stock for vegetarian Laksa)
- 20ml Light soy sauce
- 1tsp Sugar
- Banhoek Chilli oil
- Pak Choi
- Spring onion
- Fried shallots
- Sriracha sauce
- Lime wedges
If using dried noodles rehydrate them in cold water for 30 minutes before cooking them. In a wok or sauce pot put the Laksa paste and cook on a medium heat until the aromatic flavours start to release. Next add the coconut milk and chicken stock, turn up the heat and bring to the boil. Cook for 3 minutes until the paste is properly dissolved and then season with soy sauce and sugar to get the desired taste balance.
Chop up the Pak Choi and the spring onions into 2cm long pieces, wash them both and drain. Using a pasta basket cook the noodles in the Laksa broth and place equal amounts into 4 noodle bowls. Next throw the prawns into the broth and let them cook (they will turn bright pink, do not over cook them!), whilst these are cooking put the Pak Choi, spring onion and beansprouts into the bowls on top of the noodles. When the prawns are cooked place them into the bowls and then spoon over the broth into each bowl. Garnish with Banhoek chilli oil, more fresh beansprouts and coriander and serve with fried shallots, Sriracha sauce and lime wedges.