Easy Asian Cookbook: 100+ Takeout Favorites Made Simple by Kathy Fang

Author:Kathy Fang [Fang, Kathy]
Language: eng
Format: epub, mobi
Publisher: Rockridge Press
Published: 2020-06-15T18:30:00+00:00

MALAYSIAN

Laksa Soup

GLUTEN-FREE NUT-FREE FASTER THAN DELIVERY TAKEOUT FAVORITE

Laksa is traditionally served with wheat noodles or vermicelli noodles and can come with a variety of toppings, such as fish balls, chicken, tofu puffs, bean sprouts, and fresh herbs. Laksa is found in Malaysia, Singapore, and Indonesia but can vary in style. Regardless of what type, laksa is a pungent soup that will awaken your taste buds.

SERVES 4

PREP TIME: 5 minutes

COOK TIME: 12 minutes

2 tablespoons canola oil

1 (7-ounce) jar laksa paste

6 cups store-bought chicken broth

4 makrut lime leaves or zest and juice of 2 limes

½ teaspoon salt

1 tablespoon brown sugar

12 large prawns, shell on

8 clams

1 (13.5-ounce) can full-fat coconut milk

½ tablespoon fish sauce

½ cup fresh cilantro leaves

1.In a stockpot, pour in the oil and heat on high. Add the laksa paste and stir-fry for 1 minute.

2.Stir in the broth, lime leaves, salt, and sugar and boil for 3 minutes. Add the prawns and clams and boil for 5 minutes.

3.Reduce the heat to medium. Add the coconut milk and simmer for 2 minutes. Remove from the heat and stir in the fish sauce.

4.Garnish with the cilantro and serve.

INGREDIENT TIP: Find laksa paste in the international aisle or online. I recommend the Por Kwan brand as the best. Add turmeric powder or tamarind to make different versions of laksa.

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