Laksa is a flavourful noodle soup famous in Southeast Asia. Chef Smit Sagar shares the recipe in detail.
Preparation Time
10-12 Min
Cooking Time
8-10 Min
Meal Type
appetiser
Difficulty
MEDIUM
For Laksa
1 tbsp oil
1/2 cup chopped onions
1/2 tbsp chopped garlic
9-10 diced boneless Basa fish pieces
1 tbsp red chilli paste
1/2 tbsp tamarind chutney
salt to taste
1 cup coconut milk
1/4 cup cabbage juliennes
1/4 cup boiled noodles
3-4 curry leaves
1/2 tsp veg stock powder
1 tsp ginger juliennes
1 cup coconut milk
For Garnish
chopped spring onions
slit red chillies
chopped coriander leaves
white pepper powder
lemon juice
Heat oil in a pan and add chopped onions and garlic and saute well. Now add diced Basa fish pieces and cook well.
Next add red chilli paste, tamarind chutney, salt, and coconut milk and mix well. Then add cabbage, boiled noodles, curry leaves, veg stock powder, and ginger juliennes and mix well.
Add some more coconut milk and let the soup boil for a few minutes.
Transfer the soup in a bowl, garnish with spring onion, red chillies, coriander leaves, white pepper powder and a dash of lemon and serve.
Laksa is a flavourful noodle soup that is popular in southeast Asia. This soup has its origins in Malaysia where it is made coconut milk, spices, rice noodles and chicken or tofu or veggies. Laksa is very popular in the Indian state of Assam and the recipe has evolved to suit the local cuisine and palate.
Here, the chef makes this broth with coconut milk and adds Basa fish pieces to it. The aromatic spicy, zesty, tangy soup with tender pieces of fish is a bowl of goodness.
