Laksa Soup
6 servings
60 minutes
Laksa is a fragrant dish of Singaporean cuisine that embodies the rich flavors of Southeast Asia. Its history begins in the heritage of Peranakan culture, blending Chinese and Malay culinary traditions. Laksa is known for its spicy, creamy, and slightly tangy taste created by coconut milk, spice paste, lemongrass, and shrimp. This soup has a rich texture and incredible depth of aroma. It is served with rice noodles that absorb the sauce well, creating a harmonious blend of flavors. Laksa is enjoyed as a comforting dish or on special occasions, relishing its warmth and richness. Each spoonful of this soup transports the gourmet to the vibrant streets of Singapore where traditional recipes come alive in modern interpretations.
1
Grind ginger, garlic, and chili into a paste, either in a mortar or by hand.
- Ginger root: 50 g
- Garlic: 5 clove
- Red chili pepper: 1 piece
2
Turn on the extractor to full power!!! In heated sesame oil (3-4 tablespoons), add the paste and quickly fry. Also add finely chopped onion, mushrooms, and shrimp (dry and in shell).
- Sesame oil: 50 ml
- Onion: 1 piece
- Fresh button mushrooms: 200 g
- Dried shrimp: 50 g
- Tiger prawns: 200 g
3
After a couple of minutes, add 3 tablespoons of soy paste and 2 tablespoons of oyster sauce. Sauté a little.
- Soybean paste (doenjang/miso-style): 100 g
- Oyster sauce: 50 ml
4
Pour in the broth, add lemongrass. Bring to a boil, add a can of coconut milk (400 ml). Bring to a boil and reduce the heat.
- Chicken broth: 1.5 l
- Lemongrass: 1 piece
- Coconut milk: 1 jar
5
Add the cilantro whole, leave a sprig for garnish, and pour in the juice of 1 lemon. Simmer for 20 minutes.
- Fresh cilantro (coriander): 1 bunch
- Lemon: 1 piece
6
Serve with rice noodles, previously soaked in boiling water.
- Rice noodles: 200 g
