I love Laksa. Hot, Creamy and Rich… It is perfect for the cold weather as well as the hot sweaty summer. I love the fact that there are so many different varieties across Southeast Asia. It is fun to compare each Laksa in each region/country.
There are a few places that serve Laksa in Perth as well. Some are pretty good, some are not so good. What I have realised is they are quite often too oily for me. I am sure that the richness and creaminess can be achieved without this oil floating on the surface of the beautiful yellow soup…
So! I made my version of Laksa by keeping only what I like.
Difficult? NONONO! My recipes are never difficult!
My easy Laksa is:
- No store-bought Laksa paste required
- No need to make Laksa paste separately
- No stock required
- Not oily at all as no oil is used
Most of the ingredients (except cooking sake or white wine) should be found at the normal supermarket, therefore you can make it at home easily!
Most important tip for this Laksa recipe is how to cook the vegetables. I use a cooking method called “Mushi-yaki” in Japanese (or “Etuver” in French), where you cook the ingredients while they are steaming in their own juice. All you need to do is add salt to the vegetables and keep cooking on a low heat. That is all. This method is a wonderfully easy way to bring out the flavour of each ingredient. It is almost like making vegetable stock instantly in the pot.
This Laksa is one of my regular dinner repertoires, and my husband loves it too. Hope you add my Easy Laksa onto your regular menu and enjoy it as much as we do 🙂
Ingredients (Serving for 4) For Chicken 1 piece of Chicken Breast (300g-330g) - cut into small pieces 1/2 Tablespoon of Cooking Sake or White Wine 1/2 Tablespoon of Fish Sauce A pinch of Sea Salt For Vegetables (There are just some examples. You can use any veggies left in your fridge!) 1 Onion - sliced 1 Carrot - diced 1 Capsicum - diced 3 heads of Bok Choy - roughly chopped 300g of Cabbage Ingredients A 1 Tablespoon of ground Turmeric 1/2 Tablespoon of ground Coriander 1/2 Tablespoon of Galam Masala 1 Teaspoon of ground Cumin 1/2 Teaspoon of Sea Salt 3 cloves of Garlic - finely chopped 20g of Ginger - julienne 1 Red Chili (or your choice of chili) - chopped Ingredients B 900ml of Water 1 Tablespoon of Cooking Sake (or White Wine) 1/2 Teaspoon of Sea Salt 1 Bay Leaf - bend into half Ingredients C 270ml of Coconut Cream 1 Teaspoon of Fish Sauce 1 Teaspoon of Sesame Oil Topping Fresh Coriander - chopped (as much as you like)
Method: 1. For Chicken, combine the chicken and all of the other ingredients in a small bowl. Put it aside. 2. In a large pot, place all of the vegetables and 'Ingredients A', and combine them all together. Make sure that the vegetables are nicely coated with the spiced. 3. Place the pot over a low heat with a lid on. As juice from the vegetables comes out, let them cook in their own juice. If the spices have started burning on the bottom of the pot, add 1 tablespoon of water into the pot. Stir occasionally. Keep cooking for about 10 minutes or until the vegetables become soft and tender. 4. Once the vegetables become soft and tender, add the chicken including liquid (from Method 1) and ' Ingredient B' into the pot. Increase the heat to medium. Once the soup has started evaporating, reduce the heat to low and simmer it for about 20 minutes. 5. Taste the soup and season it with sea salt if necessary. Turn the heat off. Add all of 'Ingredients C' into the pot and stir well. 6. Top with fresh coriander and serve it while hot.