Penang Laksa Soup
This aromatic soup rich in coconut milk will transport you straight to central Vietnam where it’s a hot favourite!
Servings Prep Time
4 10minutes
Cook Time
15minutes
Servings Prep Time
4 10minutes
Cook Time
15minutes
Ingredients
For the paste
Other ingredients
For the garnish
Instructions
For the paste
  1. Blend all the ingredients in a mixer to a smooth paste using 2 tablespoons of water. Keep aside.
How to proceed
  1. Dissolve the cornflour in the coconut milk and keep aside.
  2. Heat the oil in a wok on a high flame, add the prepared paste and stir-fry for 1-2 minutes.
  3. Add the vegetable stock and salt and bring to boil.
  4. Lower the flame, add the coconut milk-cornflour mixture and simmer for 5 minutes.
  5. Add the paneer and bean sprouts and simmer for 2 more minutes. Do not overcook.
  6. To serve, put the boiled noodles into 4 individual bowls, pour hot soup on it and garnish with basil leaves.