A fancy soup with a difference! Make this popular spicy noodle soup that is a combo of Chinese and Malay cuisines.
Cuisine

- world cuisine

Cooking Time

-20 Min

Preparation Time

- 15 Min

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INGREDIENTS

  • 5-6 shallots, chopped
  • 1 tbsp garlic cloves, chopped
  • 1 tbsp Thai ginger, chopped, Few kaffir lime leaves, chopped
  • 1- 2 tbsp oil
  • 2 tbsp red chilli paste
  • 1 tbsp sugar
  • 2-3 Thai red bird’s eye chillies
  • 1 tbsp tamarind paste, Water as required
  • 1 lemongrass, Few Thai basil leaves
  • 1 tbsp lemon juice
  • FOR fish balls
  • 1 mackerelboiled
  • 1 tbsp laksa paste
  • 1 egg white
  • 1 tbsp rice flour
  • ½ cup coconut oil
  • ½ cup rice noodles
  • FOR serving
  • Eggsboiled and halved
  • cucumbersliced
  • FOR garnish
  • Salt
  • Thai red bird’s eye chilli
  • coconut milk

PREPARATION

  1. 1

    For the soup, heat oil in a pan.
  2. 2

    Add chopped garlic, shallots, Thai ginger, kaffir lime leaves, red chilli paste, sugar, Thai red bird�s eye chillies, tamarind paste, water, and lemongrass.
  3. 3

    Mix well.
  4. 4

    For fish balls, combine boiled mackerel, laksa paste, egg white, and rice flour in a bowl.
  5. 5

    Make small balls from the mixture and add to the pan containing the soup.
  6. 6

    Add coconut milk and rice noodles to the pan and boil.
  7. 7

    Discard lemongrass from the soup.
  8. 8

    From the pan, transfer the boiled rice noodles to the serving bowl, and then place the fish balls on the noodles.
  9. 9

    Add a few Thai basil leaves and lemon juice to the soup in the pan.
  10. 10

    Stir well.
  11. 11

    Transfer soup on top of the fish balls in the serving bowl.
  12. 12

    Serve laksa with sliced cucumber and halved boiled egg.
  13. 13

    Garnish laksa with salt, Thai red bird�s eye chilli, and coconut milk.
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