Laksa is one of the greatest things on Earth. I get disproportionately excited when it’s mentioned, and I have spent many hours in the kitchen trying to hone my craft. I have conceded it will never be as good as a proper authentic one, but it suits my needs perfectly.
The thing that makes me sob with abandon and fling myself to the depths of despair is when the veggies in it are overcooked, and not vibrant, fresh and crisp. Which usually happens when I have made a batch and there are leftovers for lunch. While the veggies were great the night before, the next day, not so much.
Until I (seriously, cannot believe how long this took me to realise) thought about storing them separately, and cooking the vegetables in the soup as it reheats, rather than reheating the lot. It was a revelation. Now, I use a microwave, but my all means you can heat it on the stovetop – and if you’re keen to school me on the dangers of evil microwaves, it’s cool, I’ve already had an email to that effect. I’ve heard it all!
So, onto the deliciousness: you really need to get yourself a good laksa paste, or go here for a little combo I like to whip up. (Feel free to laugh at my gorgeous but earnest iPhone photography! Ahh the early days). A good stock also makes all the difference. You really need to pack a flavour punch in this, otherwise it can be rather bland. Feel free to experiment, as always.
I keep the noodles in one container, the soup in another, the veggies in a third, and the bean sprouts/coriander in a little one. (I used hokkien noodles in this picture, and they soaked up all my soup. I added some more coconut milk at reheating time, after I finished crying. I also sauteed some tofu cubes in with the laksa paste and onion).
Veggie Laksa
Print recipe Ingredients
- 3-4 heaped tablespoons laksa paste
- 1 cup stock
- 1 can coconut milk (around 400g)
- 1 heaped tablespoon palm sugar
- 1 tablespoon soy sauce
- 1 cup green beans, sliced
- 1 cup onion, sliced
- 1/2 Small capsicum, sliced
- 1 Small carrot, sliced
- 1/2 cup quartered button or swiss brown mushrooms
- 10 snow peas
- 1/2 Small broccoli, cut into little florets
- 1 handful each bean sprouts and coriander (for each serving)
- 1 lime (juice)
- noodles of choice
Directions
| Step 1 | |
| Saute the onion and laksa paste in a little oil in a large pot for a minute or two, then add stock and coconut milk. | |
| Step 2 | |
| Bring to the boil, then simmer. Add soy sauce and palm sugar. Leave for flavours to mingle until you're ready to serve (at least 20 minutes). Meanwhile, cook noodles as required and drain. | |
| Step 3 | |
| A few minutes before serving, check for seasoning. Add whatever it needs to get the salty/sweet/sour balance. I like to put the lime juice in now to add freshness. Then add all your vegetables (except bean sprouts and coriander) and let them soften slightly in the hot soup for 2-3 minutes. | |
| Step 4 | |
| Put a serving of noodles in each bowl, top with the hot soup and a small handful each of bean sprouts and coriander. Even a drizzle more of lime. | |
| Step 5 | |
| If you are keeping leftovers for lunch, store all components separately - the noodles, the soup, the vegetables, and the toppings. Add all but toppings to a container and microwave, or into a pot on the stove. Reheat (the veggies should be crisp-tender), then top with bean sprouts and coriander. | |
You know something? I have NEVER had laksa. This now seems like a shameful thing. I guess I always associated it with seafood, which I am allergic to. But I am thinking it’s the ticket to keep me from feeling spewy these days too! x
Oh my goodness, it was like a religious experience the first time I had it. And I’ve never had a seafood version!
I adore Laksa – I used to work with Malaysian chefs when I lived in Perth. I have never tasted anything so good since!
Yes I always think the original has to be the best! What I wouldn’t give for their talent.
Oh you’re a clever cookie! When we got laksa or pho from our local Viet restaurant in marrickville they used to package it up like this so you could make your own creation at home. So much fun!
Gosh I wish there was a Vietnamese restaurant near me!
Um, me too. I said “when”, as in way back last year before July when we moved up north!! Sadness alert!!
WAH!
Oh I love laksa, and love your storage solutions. Naughty hokkien noodles for soaking up all your soup!
And I don’t even like hokkien! I made them because my husband loves them. Double boo!
Love this! Looks so yummy and fresh! I may have to save this one for the cold winter days and not the 37 degree days we are currently having x
We have been so fortunate lately. Such a cool change!
Oh I hate it when you get Hokkien noodles in a Laksa, simply not my idea of a good time. Laska is my favourite comfort food, but I’ve never been brave enough to make it from scratch. Time to man up!
hokkien noodles suck, period. My husband loves them though. Ruins everything for me!
I’ve never made laksa before even though I love eating it – will have to give this a try when the weather cools down in Melbourne!
I freaking love laksa.
I make a salmon and bok choy “laksa” that I love. It isn’t a traditional laksa but it is pretty dang delicious.
And Daddy R and I always quibble about noodles…I like the thin rice noodles and he likes Hokkien…my noodles are obviously superior.
I am not familiar with laksa it sounds delicious always looking for new tastes.
My mum is from penang, the home of laksa, I’ve tasted the real deal- and I think this looks AMAZING! Never been brave enough to make it at home….Thanks! Ella
Sounds mm-mm-good. I’m not sure what Laksa tastes like though – how would you describe it? 🙂
I found your cool Bloghop and shared Spicy Broccoli Coleslaw!
Have you ever blanched the veggies first? I know they do at my local Malaysian but I’ve yet to try… must and shall.
I would love to master Laksa. I have not tried to make it before. I’ll try your recipe – doesn’t look too hard.
oooh I love laska – will defn be trying this out soon!
One question… what are these “leftovers” you speak of? Whenever I’ve made Laska I’ve somehow managed to scoff the whole lot! 🙂