Laksa

Name: Laksa
Yield: Serves 4
Cuisine: Indonesian
Ingredients: garlic clove 1; baby corn 100 g (3½ oz), sliced 1cm (½ in) thick on the diagonal; coconut milk 800 ml (28 fl oz); fresh galangal small 1 cm (½ in) chunk; caster sugar 1 tbsp; turmeric 1 tsp; fresh root ginger 2 cm (¾ in) chunk; limes juice of 2; lemon grass stalks 3, outer layers removed, thinly sliced; ground coriander 2 tsp; red chilli 1; mange-tout 100 g (3½ oz)

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Gate Easy Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2007

About

Although laksa traditionally comes from Indonesia, this recipe is strongly influenced by Thai ingredients, with its refreshing citrous herbs and aromas. Don’t be put off by the long list of ingredients; this dish is quick to prepare and, once made, the paste will keep well in the fridge or freezer.

Ingredients

lemon grass stalks 3, outer layers removed, thinly sliced
fresh galangal small 1 cm (

Asia
Indonesia
Spicy
Gluten-free
South East Asia
Vegan
Soup

Method

Put the lemon grass, galangal, ginger, garlic, chilli, turmeric, ground coriander, and sugar in a blender. Blend to make a thick paste, adding a little water if required.
Put the paste, coconut milk, and 400 ml (14 <