EnglishThai

      Laksa

      PAIRING

      Try it with a glass of Wolf Blass
      Gold Label Chardonnay

      The acidity and fruitiness of this wine balances out the spiciness of the laksa to create a harmonious overall flavour.

      INGREDIENTS

      For the sauce: 

      • 150g Dried shrimp, soaked and pounded
      • 1 stalk Lemongrass, white part, grated
      • ½ cup Laksa paste
      • 2 Chicken stock cubes
      • 400g Coconut milk

      Protein suggestion:

      • Prawn
      • Chicken
      • Tofu

      INSTRUCTIONS

      1. Fry aromatics. Heat 1½ tbsp of oil in a pot over medium heat. Add dried shrimp and lemongrass to oil. Fry until fragrant.
      2. Cook paste. Add laksa paste to pot. Sauté for 2 mins.
      3. Combine wet ingredients. Dissolve chicken stock cubes in 2 cups of water. Pour chicken stock and coconut milk into pot. Bring to a boil and stir constantly.
      4. Simmer. Reduce heat to low. Leave for 10 mins.
      5. Season. Add lime juice or salt to taste. Leave on stove for 5 mins. Then, take off heat.

      SERVING & PLATING

      1. Start with the staple. In a deep noodle bowl, place mound of thick rice noodles in the middle.
      2. Add protein of choice. Fan out cooked protein neatly on mound.
      3. Plate broth. Ladle a generous portion of the broth, filling up ¾ of the bowl.
      4. Garnish.Place bean sprouts in middle of bowl. Finish with sprinkling of finely chopped laksa leaves.
      5. Serve with wine. Choose a wine that balances the spicy and fragrant nature of the laksa. Serve and enjoy.