- Fresh Bean Sprouts (in place of noodles)
- Finely Sliced Dill Cucumber
- Bok Choy
- Choy Sum
- Fresh Basil
- Your favourite sort of mushrooms
- TCC Coconut Milk
For the Paste: Ground coriander, paprika, tumeric, cumin, fresh chillies, lemongrass, shrimp paste and oil.
MethodThis is a delicious and light laksa dish perfect for any summer day.
If you're feeling energetic and want to make the laksa paste from scratch then first fry the coriander, paprika, cumin and turmeric over medium heat for a few minutes. After it's cooled, add the chillies, onion, lemongrass, garlic and shrimp paste then whizz in a food processor.
In a wok, fry an onion with some garlic and then add your laksa paste. Fry the carrots in the paste before adding half of the mushrooms (we to have two different types of texture in the mushrooms so we'll add the others at the end). Just before the mushrooms are ready add the greens to give them a tiny bit of frying time before the coconut milk goes in to lock away all that goodness. Once it's starting to simmer add the rest of the mushrooms.
Whilst the Laksa cooks for a few minutes, prepare your serving bowls with bean sprouts and finely slice the dill cucumbers. Take the Laksa off the heat and pour over the sprouts then serve with fresh cucumber and a few sprigs of basil. Finally, prepare to be blown away. Guilt free.