Best 8 Quick And Easy Laksa Recipes

LAKSA NOODLE SOUP

Steps:

• Place Chicken Stock ingredients in a medium saucepan over high heat. Bring to simmer, then reduce to medium high.
• Cook for 25 minutes or until chicken flesh is falling off the bone and liquid reduces by about 1/3.
• Discard skin, pull flesh off the bone and place in bowl, discard bone. Set broth aside.
• Mix ingredients together in a small bowl. Set aside for 20 minutes.
• Heat oil in a large saucepan or small pot over medium low heat. Add garlic and ginger, sauté for 20 seconds, then add lemongrass and chillis. Cook for 1 minute.
• Add laksa paste. Turn heat up to medium and cook for 2 minutes, stirring constantly, or until fragrant.
• Add chicken stock, coconut milk, fish sauce and 2 tsp of Laksa Chilli Sauce. Place lid on and simmer on for 10 minutes.
• Adjust to taste using lime juice (for sour) and fish sauce (for saltiness). Add tofu puffs. Leave on turned off stove with lid on for 5 minutes.
• Prepare noodles per packet directions.
• Divide noodles between 2 bowls. Top with shredded chicken.
• Pour broth over chicken. Top with beansprouts. Sprinkle with Garnishes you choose to use. Serve with Laksa Chilli Sauce on the side.

CHICKEN LAKSA

Steps:

• Put the chicken in a large saucepan with the coriander seeds, ginger, lemongrass, lime zest and a little salt. Add enough cold water to cover, slowly bring to the boil, then reduce to a simmer, gently poaching the chicken for 40 mins until it starts to fall away from the bone.
• Carefully lift the chicken onto a plate and cover with foil. Leave the stock to stand for 10 mins, skim off any excess fat and strain into a clean saucepan. Pull the chicken from the bones and tear into chunks.
• Bring the stock back to the boil, then add the fish sauce, soy, coconut milk, garlic, chillies and coriander stalks. Simmer for 2 mins, return the chicken to the pan and cook for a further 5 mins until warm. Add the spring onions and lime juice to taste.
• Divide the noodles between 6 bowls, then use a slotted spoon to lift the chicken and veg into each. Season the stock and pour over. Scatter with coriander and mint leaves, and serve with a drizzle of sesame oil, if you like.

LAKSA (QUICK VERSION) RECIPE

Steps:

• Method: Briefly branch the bean sprouts in boiling water to remove the grassy taste. Don't take too long. Drain well. Set aside. In a deep pot, sauté the garlic and shallot. Mix the laksa paste with the boiling water and pour into the pot. Add coconut milk. Bring it to boil over medium-high heat. Add in the tofu puffs. When it boils again, add the egg plant. Reduce heat to simmer until the egg plant is softened. Add green beans and cook to your preference of doneness. Add the fish balls and bean sprouts. In the meantime, follow the instructions on packaging to cook the rice vermicelli. Drain well. Blanch the Hokkien noodles in boiling water to remove the excess oil. Don't need to boil it too long. It will turn mushy otherwise. Divide the rice vermicelli and Hokkien noodles into 2 to 3 serving bowls. Ladle the laksa soup on top. Serve immediately.

EASY CURRY LAKSA | MARION'S KITCHEN

Steps:

• Step 1.Heat the oil in a wok or saucepan over medium-high heat. Add the curry paste and cook, stirring, for half a minute or until fragrant. Stir through the curry powder. Then add the chicken and stir-fry for a minute or so. Add the coconut milk and chicken stock. Simmer for 5 minutes.
• Step 2.Now add the prawns and fish balls (if using), along with the tofu puffs. Simmer for a another few minutes or until the prawns are cooked.
• Step 3.Stir through the fish sauce and sugar and season to taste with extra if needed. Ladle your laksa over the noodles and top with bean shoots, egg and coriander leaves.

10 MINUTE VEGETABLE LAKSA

Steps:

• In a large saucepan heat the oil and add the laksa paste. Fry gently for 2 minutes to cook the paste.
• Add the coconut milk and stock and bring to the boil. Add in the carrot and courgette strips and simmer for another 3 minutes until the vegetables are softening.
• Finally add the rice noodles and cook for another 2-3 minutes until soft.
• Serve immediately and top with coriander, chopped red chillies and spring onions.

QUICK AND EASY LAKSA

Steps:

• Place the vermicelli in a large bowl, cover with boiling water and soak for 5 minutes.
• Heat the oil in a saucepan, add the laksa paste and cook, stirring, over medium heat for 1 minute, or until fragrant.
• Add the stock, coconut milk, snowpeas and spring onion and simmer for 5 minutes.
• Pour in the lime juice and season to taste with salt and freshly ground black pepper.
• Drain the vermicelli and divide among four bowls.
• Top with the bean sprouts and fried tofu puffs. Ladle the hot soup into bowls and sprinkle with the fresh mint and coriander.
• Serve Immediately.

CHICKEN LAKSA.....QUICK, EASY AND OH SO TASTY

Steps:

• in a small frypan, saute the chicken in 1 tablespoon of the oil, stirring until cooked through but not brown. drain and put aside.
• make the rice noodles according to directions on packet and put aside.
• in a large pot, using the other tablespoon of oil, saute the onion, garlic and chilli until onion is translucent.
• add the laksa paste and stir till fragrant. add the stock and coconut cream and stir until boiling.
• add the chicken, sugar, fish sauce and lime leaves. simmer for 2 minutes. remove from heat.
• TO SERVE:.
• place desired amount of noodles into bowls, ladle laksa over the noodles, distributing chicken evenly. top with some bean shoots, chilli and coriander.

LIGHTER PRAWN LAKSA

Steps:

• Put the ginger, garlic, laksa paste, curry and chilli powders with 1 tbsp of water in a food processor and whizz to a paste.
• Heat 2 tsp of vegetable oil in a pan and fry the paste for 2-3 minutes, stirring all the time, until fragrant.
• Tip in the coconut milk along with 250ml of water, season and simmer for 10 minutes.
• Add the sugar snap peas and prawns, and simmer for 1 minute, then add the noodles and bean sprouts, and simmer for 3 minutes.
• Serve with a sprinkling of coriander, lime for squeezing and red chilli slices.