Recipe For Laksa Lemak

I am going to try and make one dish each week related to the quiz that PinkPolkaDot posts on a Friday. This week, the dish is Laksa which I have taken from my Curry recipe book. The original meaning of the word laksa is fine rice noodels or rice vermicelli, but nowadays, a laksa is a spicy soup made with coconut milk and what ever noodles you fancy, plus chicken prawns, scallops and so on. Lemak literally means ‘fat’ but it should be understood here as rich, lavish and delicious.

Laksa Lemak
Laksa Lemak

Laksa Lemak
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  • 1 block Chinese tofu, about 400g
  • 30 - 45mls apricot kernel oil
  • 16 raw king prawns, heads removed, peeled and deveined
  • 5mls salt
  • 1.2l chicken or vegetable stock
  • 300mls coconut milk
  • 225 - 350g rice vermicelli, soaked in hot water in a covered bowl for 5 minutes then drained
  • 115 - 175g bean sprouts
  • 2 hard boiled eggs quartered
for the paste
  • 1 - 2 large red chillies chopped
  • 2 shallots chopped
  • 1 garlic clove chopped
  • 2 candlenuts chopped or 15mls ground almonds
  • 5mls chopped fresh root ginger
  • 5mls chopped galangal
  • 5mls ground coriander - lightly toast whole coriander and blend it in a coffee grinder (do not use the grinder for coffee!)
  • 5mls sea salt
  • 30mls tamarind water
  • 30mls groundnut oil
to garmish
  • 30mls chopped spring onion
  • handful of flat leaf parsley, coarsely chopped
  • 30mls deep-fried shallots
  1. make the paste by blending the ingredients together until smooth
  2. using a large non stick pan, cook on a moderate heat for 4 minutes, stirring occassionaly
  3. remove and set aside
  4. cut the tofu into quarters, then cut each quarter into quarters again (handle these carefully as they break easily)
  5. heat the oil in the pan and fry the tofu pieces, turning them over several times, until they are slightly coloured
  6. drain on kitchen paper and set aside
  7. rub the prawns with the salt and set aside
  8. bring the stock to the boil
  9. stir in the paste and cook for 2 minutes
  10. add the prawns and cook for 2 minutes, then remove them with a slotted spoon and set aside
  11. pour the coconut milk into the stock and bring to the boil and simmer for 4 - 5 minutes
  12. while you are doing this, place the noodles, prawns and tofu into bowls
  13. then add the beansprouts and eggs
  14. adjust the seasoning of the soup and bring it to a rolling boil, then ladle the soup into the bowls
  15. garnish and serve immediately

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0 thoughts on “Recipe For Laksa Lemak

  1. This sounds really lovely! And a great idea – I look forward to your upcoming recipes. I have found Woolie’s tofu to be very mushy – I think a firmer tofu would work better? But tofu is definitely an acquired taste 🙂 What country does laksa originate from?

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    1. This dish is from Taiwan – I did not mind the texture of the tofu, it just has no taste what so ever 🙂

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  2. How sorry am I that we did not come for dinner!! This looks SUPER yummy!!!

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    1. see what you miss by not visiting 🙂

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  3. I’d give the tofu a miss, but a very rich dish it is indeed.
    *goes off to Google candlenuts*

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    1. frankly, I will not be buying tofu again, and the dish would be perfect without it!

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