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Prep 50 minutes
Total 1 hour 15 minutes
Serves
US | Metric
Ingredients
LAKSA PASTE
  • 6 Long Dried Chillis
  • 1 tsp Coriander ground
  • ½ tsp Sweet Paprika
  • ½ tsp Cumin ground
  • ½ tsp Turmeric ground or a small knob of fresh turmeric
  • ½ tsp Cardamom Ground
  • 1 tsp Palm Sugar
  • 2 ” Knob of Ginger
  • 6 Garlic cloves
  • 2 Echalion Shallots
  • 4 Lemongrass Stalks, white part only chopped
  • 1 tbsp Galangal paste
  • 1 tsp Lime zest or 2 Kaffir Lime Leaves (stems removed)
  • 6 Cashew Nuts
  • 2 tsps Shrimp Paste
  • 1 tbsp Neutral flavoured oil
INGREDIENTS SOUP
  • 750 g Vegetable or Chicken Stock
  • 500 ml Coconut Milk
  • 2 Limes juiced
  • 4 tbsps Fish Sauce
  • 200 g Vermicelli Noodles
  • 2 Eggs
  • Small handful fresh chopped coriander
  • Small handful fresh chopped mint
  • 2 Shallots sliced thin (optional for crispy topping)
  • Vegetables of choice - I used Sugar Snaps, Bok Choy, Beansprouts
  • Tofu of choice - I use dried Tofu knots and Smoked Tofu cut into strips
  • GARNISH: Lime wedges, sliced spring onions, fried shallots, chilli oil
Spicy Laksa Spicy Laksa
Spicy Laksa
With Vermicelli Noodles & Tofu

Homemade spicy laksa paste sautéed, then mixed with stock, coconut milk, a dash of fish sauce and lime juice, topped with bok choy, sugar snaps, two types of tofu because I lovvvvve it... both tofu knots and smoked tofu, beansprouts, crispy shallots, a gooey egg and lashings of chilli oil.... sooo good!!  


You really can’t beat making your own laksa paste, the flavours are so fresh and zingy which takes the dish to the next level.  It is perfect to make a double batch as it freezes beautifully or will last in the fridge for a week.


There are so many varied versions of laksa paste, I can’t promise mine is the most authentic but it tastes incredible... it was made by blitzing rehydrated red chillis, coriander powder, sweet paprika, cumin, turmeric, cardamom, palm sugar, ginger, garlic, shallots, lime zest or kaffir lime leaves, lemongrass, galangal, cashew nuts and shrimp paste... total flavour BOMB! 


METHOD

  1. Place dried chillis in a bowl with boiling water for 10 minutes until soft, drain, set aside
  2. In a small frying pan gently fry the spices of coriander, paprika, cumin, turmeric and cardamom for a minute until the aromas develop, cool
  3. Place chillis and all other paste ingredients in a food processor with the toasted spices and blitz until a smooth paste forms
  4. In a large saucepan on medium heat fry the laksa paste with a little oil until fragrant
  5. Add the stock and coconut milk and bring to a boil
  6. Turn the heat down to a simmer, add lime juice and fish sauce and continue to cook for 20 minutes, if using dried tofu add this now
  7. Taste the soup and adjust the sugar, lime, fish sauce according to your preferred taste
  8. Cook vermicelli noodles according to packet instructions, set aside
  9. Cook egg until soft and gooey (I steam for 2 minutes)
  10. If making crispy shallot topping - In a saucepan with about 1/2” oil, deep fry the sliced shallots until golden and  crispy, drain on kitchen paper and set aside
  11. Add vegetables (not beansprouts) to soup and cook for 2 minutes until done or longer depending on the veggies you are using
  12. Add freshly chopped coriander and mint to the soup
  13. To serve up place vermicelli noodles in individual bowls, fill with laksa soup, vegetables and tofu, top with the gooey egg, crispy shallots, beansprouts, spring onions and chilli oil
  14. Serve hot and enjoy!
Spicy Laksa Spicy Laksa
Spicy Laksa
With Vermicelli Noodles & Tofu

Homemade spicy laksa paste sautéed, then mixed with stock, coconut milk, a dash of fish sauce and lime juice, topped with bok choy, sugar snaps, two types of tofu because I lovvvvve it... both tofu knots and smoked tofu, beansprouts, crispy shallots, a gooey egg and lashings of chilli oil.... sooo good!!  


You really can’t beat making your own laksa paste, the flavours are so fresh and zingy which takes the dish to the next level.  It is perfect to make a double batch as it freezes beautifully or will last in the fridge for a week.


There are so many varied versions of laksa paste, I can’t promise mine is the most authentic but it tastes incredible... it was made by blitzing rehydrated red chillis, coriander powder, sweet paprika, cumin, turmeric, cardamom, palm sugar, ginger, garlic, shallots, lime zest or kaffir lime leaves, lemongrass, galangal, cashew nuts and shrimp paste... total flavour BOMB! 

favorite
print
like
Prep 50 minutes
Total 1 hour 15 minutes
Serves
US | Metric
Ingredients
LAKSA PASTE
  • 6 Long Dried Chillis
  • 1 tsp Coriander ground
  • ½ tsp Sweet Paprika
  • ½ tsp Cumin ground
  • ½ tsp Turmeric ground or a small knob of fresh turmeric
  • ½ tsp Cardamom Ground
  • 1 tsp Palm Sugar
  • 2 ” Knob of Ginger
  • 6 Garlic cloves
  • 2 Echalion Shallots
  • 4 Lemongrass Stalks, white part only chopped
  • 1 tbsp Galangal paste
  • 1 tsp Lime zest or 2 Kaffir Lime Leaves (stems removed)
  • 6 Cashew Nuts
  • 2 tsps Shrimp Paste
  • 1 tbsp Neutral flavoured oil
INGREDIENTS SOUP
  • 750 g Vegetable or Chicken Stock
  • 500 ml Coconut Milk
  • 2 Limes juiced
  • 4 tbsps Fish Sauce
  • 200 g Vermicelli Noodles
  • 2 Eggs
  • Small handful fresh chopped coriander
  • Small handful fresh chopped mint
  • 2 Shallots sliced thin (optional for crispy topping)
  • Vegetables of choice - I used Sugar Snaps, Bok Choy, Beansprouts
  • Tofu of choice - I use dried Tofu knots and Smoked Tofu cut into strips
  • GARNISH: Lime wedges, sliced spring onions, fried shallots, chilli oil

METHOD

  1. Place dried chillis in a bowl with boiling water for 10 minutes until soft, drain, set aside
  2. In a small frying pan gently fry the spices of coriander, paprika, cumin, turmeric and cardamom for a minute until the aromas develop, cool
  3. Place chillis and all other paste ingredients in a food processor with the toasted spices and blitz until a smooth paste forms
  4. In a large saucepan on medium heat fry the laksa paste with a little oil until fragrant
  5. Add the stock and coconut milk and bring to a boil
  6. Turn the heat down to a simmer, add lime juice and fish sauce and continue to cook for 20 minutes, if using dried tofu add this now
  7. Taste the soup and adjust the sugar, lime, fish sauce according to your preferred taste
  8. Cook vermicelli noodles according to packet instructions, set aside
  9. Cook egg until soft and gooey (I steam for 2 minutes)
  10. If making crispy shallot topping - In a saucepan with about 1/2” oil, deep fry the sliced shallots until golden and  crispy, drain on kitchen paper and set aside
  11. Add vegetables (not beansprouts) to soup and cook for 2 minutes until done or longer depending on the veggies you are using
  12. Add freshly chopped coriander and mint to the soup
  13. To serve up place vermicelli noodles in individual bowls, fill with laksa soup, vegetables and tofu, top with the gooey egg, crispy shallots, beansprouts, spring onions and chilli oil
  14. Serve hot and enjoy!