*note* Perth people – count yourself privileged that you have access to an amazing product like this Laksa Paste. Yes, this is one of those irritating posts that are only really relevant to those in a particular area with access to particular products.
To me, Asian soups are scary. All the fancy spices, pastes, herbs, aromatics, I don’t have them in my kitchen and they can be a little troublesome to find when you don’t know where to look. It’s just so foreign to me.
When we stopped by Red Hot Spatula‘s stall at the Subiaco Farmer’s Market last weekend Yvonne surprised Mr ColPanna and I by giving us a pot of Authentic Laksa Paste from her Spice Emporium. There was a recipe guide and when we opened the jar to smell, we were overwhelmed with the strength of flavour.
We made it for dinner last night, I was surprised at how easy it was! Seriously, there almost wasn’t time to take photos. But I did.
Here, I’ll show you!
Start by cooking out the paste in hot oil. When it starts to fill your kitchen with the smell of laksa and the oil splits, add your stock. Bring it to the boil.
Add your prawns, and when they start to turn pink, add the coconut milk. Tip – Buy prawns shelled and deveined & save yourself the trouble of having to peel and devein.
While they’re cooking away, pour boiling water over hokkien (egg) noodles and let them ‘cook’ for 2-3 minutes. In the last 30 seconds or so add in bean shoots and firm tofu, just to blanch it. Drain them and split it between the serving bowls.
Once you’ve added the coconut milk and brought it to the boil, serve it up into each bowl, making sure to give yourself a few extra prawns.
This gorgeous meal is ready in about 20 minutes, perfect for a weeknight (or any night) where you’re short on time or just can’t be bothered cooking. The good thing is, being locally made, it isn’t full of artificial flavours, preservatives or any other nasty things you might find in store bought versions. It is packed full of flavour, creamy, spicy, balanced and a wonderful meal to come home to.
Recipe from the lovely Yvonne
- 2 T oil
- 250mL jar Spice Emporium’s Laksa Paste
- 250 g prawns, shelled & deveined
- 400g Hokkien noodles
- 4 pieces brown tofu
- 100 g bean sprouts
- 1 L chicken or seafood stock
- 150-180mL coconut milk
- Heat oil in a large frying pan.
- Once the oil is hot, add the paste and fry until your kitchen smells like laksa and the paste begins to split.
- Add in your stock and bring to the boil.
- Bring a kettle to the boil and pour over Hokkien noodles.
- Let them sit for 2-3 minutes then add the tofu and bean sprouts for 30 seconds.
- Drain them all and separate them into four serving bowls.
- Add your prawns to the laksa base and once they start to turn pink, add your coconut milk.
- Bring the laksa to the boil and once it’s there, it’s ready to serve.
- Ladle the soup into the serving bowls.
- Serve and enjoy.