Skip to main content

LAKSA Serves 4-6

Laksa can be made with fish, chicken, meat, tofu or tempeh. It’s a delicious healthy, easy and versatile meal. This version is keto but you can add noodles if preferred.

Laksa Paste

1 onion peeled and finely chopped
4 medium red chillis
1 x 2 cm piece fresh ginger, chopped
4 cloves garlic peeled and chopped
1 lemongrass stalk, chopped
1 heaped tbsp coriander stalks, chopped
2 tsp turmeric
1 tsp tamarind paste (or lemon/lime juice)
1 tsp cumin
0.5 tsp paprika
3 tbsp coconut oil

Soup

Your choice of protein in chunks ( if using tofu pan fry it first)
Mixture of vegetables such as broccoli,beans,zucchini,mushrooms,bok choy,cabbage,carrots,pumpkin etc
1 tin of anchovies drained (optional)
400 ml coconut cream
200ml of water with 2 tsp of stock paste (ideally home made!)

Garnish

1 tsp lime juice
1 red chilli finely chopped
1 small cucumber chopped
1 red onion chopped
handful chopped coriander leaves

First make the Laksa paste :
Heat the coconut oil, add the onions and cook for 4 mins until caramelised. Add the rest of the paste ingredients. Cook for 7 mins then blend well.
Make the garnish by combining all the ingredients together.

Heat 3 tsp per person of the paste on medium heat until its fragrant. ( Freeze the remaining paste for another meal).
Add the coconut cream and stock and heat through. Add your protein and any vegetables that need more cooking and cook for 4-7 mins. Add the remainder of vegetables and cook gently for another 3 mins until your protein is cooked and vegetables are tender.

Serve your laksa topped with 1 tbsp of the garnish per person.

Option: Add organic wholegrain or zucchini noodles with the vegetables