Food Blogs
Penang Laksa Soup Recipe
Prep Time | 10 minutes |
Cook Time | 15 minutes |
Servings |
MetricUS Imperial
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Ingredients
For the paste
- 2 tbsp roughly chopped onions
- 2 tbsp lemon grass stems finely chopped
- 1/4 tsp Turmeric powder haldi
- 2 whole dry kashmiri red chillies broken
- 2 cloves garlic lehsun
- 1 tsp Tamarind imli
- 1 tsp sugar
- salt to taste
Other ingredients
- 1 tsp Cornflour
- 2 cups coconut milk
- 1 tbsp Oil
- 2 1/2 cups vegetable stock
- Salt to taste
- 1/4 cup paneer cottage cheese thinly sliced
- 1/2 cup bean sprouts
- 1/2 cup boiled noodles
For the garnish
Ingredients
For the paste
Other ingredients
For the garnish
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Instructions
For the paste
- Blend all the ingredients in a mixer to a smooth paste using 2 tablespoons of water. Keep aside.
How to proceed
- Dissolve the cornflour in the coconut milk and keep aside.
- Heat the oil in a wok on a high flame, add the prepared paste and stir-fry for 1-2 minutes.
- Add the vegetable stock and salt and bring to boil.
- Lower the flame, add the coconut milk-cornflour mixture and simmer for 5 minutes.
- Add the paneer and bean sprouts and simmer for 2 more minutes. Do not overcook.
- To serve, put the boiled noodles into 4 individual bowls, pour hot soup on it and garnish with basil leaves.