Spicy Coconut Laksa Soup

Name: Spicy Coconut Laksa Soup
Prep time: 20 min
Cook time: 3 h 20 min
Total time: 200 min
Cuisine: Asian
Ingredients: {'group': 'Main', 'item': '3-4 tbsp laksa paste'}; {'group': 'Main', 'item': '2 lemongrass sticks, bruised'}; {'group': 'Main', 'item': 'handful of fresh curry leaves'}; {'group': 'Main', 'item': '400ml full-fat coconut milk'}; {'group': 'Main', 'item': '1L chicken or vegetable stock'}; {'group': 'Main', 'item': '1 tsp light brown soft or palm sugar'}; {'group': 'Main', 'item': '1 tsp salt or dark soy sauce'}; {'group': 'Main', 'item': '200g green beans, trimmed'}; {'group': 'Main', 'item': '100g bean sprouts'}; {'group': 'Main', 'item': '300g medium straight-to-wok rice noodles'}; {'group': 'Garnish', 'item': '3-4 limes, halved'}; {'group': 'Garnish', 'item': 'small handful of coriander, roughly chopped'}; {'group': 'Garnish', 'item': '2-3 red chillies, deseeded and thinly sliced'}

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Indulge in the rich flavors of Spicy Coconut Laksa Soup, a delightful blend of aromatic spices and creamy coconut. Perfect for warming up on chilly days, this soup is a culinary adventure!

3 hrs 20 mins Serves 4 Medium Asian

Ingredients

Metric Imperial

{'group': 'Main', 'item': '3-4 tbsp laksa paste'}
{'group': 'Main', 'item': '2 lemongrass sticks, bruised'}
{'group': 'Main', 'item': 'handful of fresh curry leaves'}
{'group': 'Main', 'item': '400ml full-fat coconut milk'}
{'group': 'Main', 'item': '1L chicken or vegetable stock'}
{'group': 'Main', 'item': '1 tsp light brown soft or palm sugar'}
{'group': 'Main', 'item': '1 tsp salt or dark soy sauce'}
{'group': 'Main', 'item': '200g green beans, trimmed'}
{'group': 'Main', 'item': '100g bean sprouts'}
{'group': 'Main', 'item': '300g medium straight-to-wok rice noodles'}
{'group': 'Garnish', 'item': '3-4 limes, halved'}
{'group': 'Garnish', 'item': 'small handful of coriander, roughly chopped'}
{'group': 'Garnish', 'item': '2-3 red chillies, deseeded and thinly sliced'}

Preparation

If making homemade laksa paste, blend 4 chopped shallots, a thumb-sized piece of peeled ginger, 4 peeled garlic cloves, 2 red chillies, a handful of coriander, 2 tsp mild curry powder, and 2 chopped lemongrass sticks into a coarse paste.

Cooking

In a slow cooker, combine the laksa paste, bruised lemongrass, curry leaves, coconut milk, stock, sugar, and salt or soy sauce.
Cover and cook on high for 3 hours until fragrant.
Stir in the green beans, bean sprouts, noodles, and juice from half the lime halves.
Cover and cook for another 15-20 mins until the vegetables are tender.

Plating & Serving

Remove the lemongrass sticks and divide the laksa into bowls.
Garnish with coriander and sliced chillies.
Serve with lime wedges on the side for squeezing.

Notes

For added protein, marinate prawns in laksa paste and fry them to serve on top. Alternatively, add chicken breasts at the start or serve with crispy pork belly or tofu.