Michael Weldon shares his mum’s delicious laksa (recipe below). It will warm up the whole family from the inside out.
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Michael Weldon’s Mum’s Laksa
Serves 4 Prep 15 mins Cooking 20 mins
2 tsp vegetable oil
4 cups (1L) salt-reduced chicken stock
4 x 400ml coconut cream
2 tbs brown sugar
2 tbs fish sauce
300g Coles RSPCA Approved Australian Chicken Breast Fillet, thinly sliced
8 prawns, peeled leaving tails intact, deveined
250g silken tofu, coarsely chopped
2 limes, halved
300g thin rice noodles, soaked
150g bean sprouts
1/2 cup coriander leaves
Fried shallots, to serve
Chilli sauce or paste, to serve
Laksa paste
1 small brown onion, chopped
4 birdseye chillies, seeded if desired, chopped
4cm-piece ginger or galangal, peeled, chopped
4 garlic cloves, peeled
2 lemongrass stems, chopped
2 tbs shrimp paste (optional)
3 coriander stems
2 tbs ground coriander
2 tbs ground cumin
1 tbs smoked paprika
1 tbs ground turmeric
1. To make the laksa paste, combine the onion, chillies, ginger or galangal, garlic, lemongrass, shrimp paste, if using, coriander stems, ground coriander, cumin, paprika, turmeric and ¼ cup (60ml) water in a blender. Blend until smooth and well combined.
2. Heat a large saucepan over medium-high heat. Add the oil and laksa paste. Cook, stirring, for 2 mins or until aromatic. Add the stock and coconut cream and bring to the boil. Reduce heat to medium. Simmer for 5 mins or until the mixture thickens slightly. Add the sugar and fish sauce and cook for 5 mins.
3. Add the chicken, prawns and tofu to the coconut cream mixture and stir to combine. Cook for 5 mins or until chicken is cooked through and the prawns curl and change colour. Remove from heat. Squeeze over 2 lime halves. (You can add extra lime juice, fish sauce or sugar, if needed.)
4. Divide the noodles among serving bowls. Top with bean sprouts. Ladle over the soup and top with chicken, prawns and tofu. Serve with coriander leaves, fried shallots, chilli sauce or paste and remaining lime.
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17 июл 2024
