Cooked - Green Laksa

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Home Pricing Community My Recipes

Green Laksa

1.0

2 chicken carcasses

2 chicken marylands

1 kg raw, unpeeled large prawns

½ cup dried scallops (or dried shrimp)

4 tbsp vegetable oil

2 tsp salt

2 tsp sugar

1 tsp fish sauce

800 ml coconut cream

250g fried tofu puffs, halved

1kg fresh Hokkien noodles

200g dried rice vermicelli noodles

200g fried fishcake, sliced

300g beansprouts

8 eggs (optional)

1 cup loosely packed Vietnamese mint leaves

Limes, to serve

Coriander and laksa leaf oil:

½ cup loosely packed Vietnamese mint leaves

4 coriander plants, stems and roots only (leaves reserved)

1 small bunch spinach

1 cup canola oil

Green laksa rempah (makes double):

6 large green chillies, deseeded

1 tbsp belacan (shrimp paste)

1 large brown onion, peeled and roughly chopped

10 cloves garlic, peeled

5 cm ginger, peeled and thickly sliced

5 cm galangal, peeled and thickly sliced

5 cm fresh turmeric, peeled and thickly sliced

3 stalks lemongrass, white part, roughly chopped

6 candlenuts, or macadamia nuts (optional)

Start with the stock by simmering chicken carcasses in water, adding chicken marylands, prawn shells, and dried scallops.
Make the green laksa paste by blending all the ingredients together.
Prepare the coriander and laksa leaf oil by blending the ingredients and straining.
Fry half of the laksa paste in oil, add stock, dried scallops, coconut milk, and simmer.
Add tofu puffs, prawns, and season the soup.
Cook noodles, fish cake, eggs, and beansprouts separately.
Assemble the laksa by layering noodles, beansprouts, egg, prawn, and chicken in a bowl and pouring soup over.
Garnish with Vietnamese mint, coriander leaves, coriander and laksa leaf oil, and lime wedges.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍜Noodle Soup

CuisineSoutheast Asian

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 112 weeks ago

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