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
10
minutes
Cook Time
15
minutes
Servings
Prep Time
4
10
minutes
Cook Time
15
minutes
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
basil leaves
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.