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A fancy soup with a difference! Make this popular spicy noodle soup that is a combo of Chinese and Malay cuisines.
Chef Ranveer Brar`s Laksha Recipe
Serves

- 4

Cooking Time

-15-20 Min

Difficulty

- Medium

Preparation Time

- 15 Min

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INGREDIENTS

  • 5 to 6 shallots chopped
  • 1 tbsp chopped garlic cloves
  • 1 tbsp Thai chopped ginger
  • Few kaffir lime leaves chopped
  • 1 to 2 tbsp oil
  • 2 tbsp red chilli paste
  • 1 tbsp sugar
  • 2 to 3 Thai red bird’s eye chillies
  • 1 tbsp tamarind paste
  • water
  • 1 lemon grass
  • Few Thai basil leaves
  • 1 tbsp lemon juice
  • 1 mackerel boiled
  • 1 tbsp laksa paste
  • 1 egg white
  • 1 tbsp rice flour
  • ½ cup coconut oil
  • ½ cup rice noodles
  • Boiled Eggs
  • cucumber sliced
  • salt
  • Thai red bird’s eye chilli
  • coconut milk

HOW TO PREPARE LAKSA

  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 birds 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 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 birds eye chilli, and coconut milk.
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