Coconut Laksa (Thai coconut soup) (V) (serves 4, preparation time 10 minutes, cooking time 20 minute
2 tablespoons of oil
4 spring onion scallions
large knob of ginger (about 3.5 cm round)
2 cloves of garlic
2 small red chillies (dried or fresh with the seeds)
1/4 spoon of turmeric
4 Kaffir lime leaves
Carton of coconut milk
500 ml of vegetable stock
1/2 red pepper
1/2 yellow pepper
1 handful of peas
2 servings of Ramen noodles
Handful of fresh coriander leaves
Extra information: I think that this soup is gorgeous, but best served as a starter rather than as a main meal. It is quite rick and so needs to be in smaller quantities.
This recipe is for 4 small portions.
Here’s what you do:
Step 1 - Heat the oil in a medium sized metal pot.
Step 2 - Thinly slice the spring onions and set them aside.
Step 3 - Chop the ginger, garlic, chillies and lime leaves together, very finely.
Step 4 - Put the onions and other chopped ingredients into the hot oil and stir for 1 minute.
Step 5 - Add the hot vegetable stock and coconut milk and simmer for 5 minutes.
Step 6 - Thinly slice the peppers into ribbons and add to the pot with the peas.
Step 7 - Boil some water in the small pot and add the noodles for three minutes.
Step 8 - Chop the coriander and add to the laksa pot. Add seasoning to taste.
Step 9 - Drain the noodles and place the equally in the bottom of four soup bowls.
Step 10 - ladle the laksa over the top of the noodles and serve.
That gives you the basic recipe, but here are some extra tips should you need them:
Option 1 - If you like a more coconut taste, add more coconut milk, or some chopped up coconut block. This will make the soup thicker though.
Option 2 - If you like a thinner laksa, you should add in some hot water or more liquid stock.
Kitchen implements required:
Medium sized metal pot
Small sized metal pot