Categories: Entree
Ingredients
- LAKSA PASTE
- 2 lemongrass stalks, mince only their tender hearts
- 2 red chile peppers, seeded
- 3 tablespoons minced fresh ginger
- 2 garlic cloves, minced
- 1 shallot, minced
- 1/2 cup fresh cilantro leaves and stems, roughly chopped
- 1 teaspoon honey
- 1 tablespoon canola oil
- 1 teaspoon sesame oil
- 1 teaspoon ground turmeric
- Juice of 1 lime
- SOUP
- 3 ounces thin rice noodles
- 1 tablespoon canola oil
- 4 tablespoons laksa paste (extra paste can be stored in the fridge for 1 week and freezer up to 6 months)
- 2 cups vegetable or chicken broth
- 1/2 cup light coconut milk
- 1/2 cup broccoli florets
- 1/2 cup snow peas, cut in half
- 1/2 cup carrots, cut on the bias 1/2-inch thick
- 1 tablespoon Asian fish sauce
- 1/2 cup cilantro leaves
- 2 limes, cut into wedges
Directions
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To make the laksa paste: Place the lemongrass, chile peppers, ginger, garlic, shallot, cilantro, honey, canola oil, sesame oil, turmeric, and lime juice in a food processor and pulse until a thick paste forms.
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Cook the noodles per the package directions, drain, and set aside.
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Pour the canola oil into a medium saucepan, add the 4 tablespoons of laksa paste, and cook over high heat for about 2 minutes, until cooked. Add the broth and coconut milk, turn down the heat, and simmer 20 minutes.
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Add broccoli, snow peas, and carrots; cook for 5 minutes. Add noodles and cook for 2 minutes. Stir in the fish sauce and remove from heat.
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To serve, pour laksa into bowls and garnish with cilantro leaves and lime wedges.