Laksa is a wonderful coconut milk based noodle soup that hails from
Malaysia. These days you can get commercial laska or other Thai curry
pastes that take all the hard work out of it.
I’ve used Singapore noodles in this recipe which are a fine version of
fresh hokkien noodles but I have eaten laksa with rice noodles and even a
combination of the two so feel free to substitute.
I’ve cheated a little on the 5 ingredient rule by including ‘mixed chopped
vegetables’ as a single ingredient. I actually used a carrot, a zucchini and
a red pepper, all cut into little batons. Chicken laksa is also really popular.
Prawn or shrimps are lovely cooked in the spicy fragrant coconut broth.
350g (3/4lb) fresh Singapore noodles
60g (2oz) Laksa paste or other Thai curry paste
1 large can coconut cream (1 1/2 cups)
2 cups mixed chopped vegetables (see note above)
handful fresh basil leaves
Place noodles in a heatproof bowl and cover with boiling water. Allow to
stand for 1 minute then massage to loosen into individual strands. Drain.
Meanwhile heat 2 tablespoons of peanut or other vegetable oil in a large
saucepan over high heat. Add curry paste and stir fry for 30 seconds.
Quickly add coconut cream and 2 cups boiling water. Bring to the boil
and add vegetables. Simmer for 2 minutes or until the vegetables are
cooked to your liking.
To serve, divide noodles between 3 bowls. Pour over soup and
vegetables and top with basil leaves.
