20 Minute Laksa

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Today, we will be making a delicious bowl of laksa that comes together in 20 minutes and costs $4 per serve.

The secret to packing in so much flavour in such a short amount of time is to use a paste and elevate the flavour by frying it for a couple of minutes. This recipe has very minimal prep and is highly customisable. For example, if you really love tau pok, aka tofu puffs, just add more!

And before you comment that what we are making doesn’t look like laksa, I just want to remind you that there are at least 20 different Malaysian varieties of laksa, not to mention that there are also countless more from our Singaporean, Indonesian and Thai neighbours. In Australia, we don’t have a super wide variety of Laksa pastes available so we made do with what we had and ended up combining elements from a couple of different varieties.

Serves: 2

Laksa ingredients

  • 200ml coconut milk
  • 1 tbsp chicken stock powder
  • 450ml water
  • Laksa paste (as directed by the packaging)
  • 1 tbsp fish sauce

Toppings

  • 6-8 prawns
  • 4 tofu puffs
  • 2 fish cakes
  • Fresh yellow alkaline noodles
  • Vermicelli noodles
  • Bean sprouts
  • Fresh lime (to serve)
  • Fried shallots (to serve)

Method

  1. Slice fish cakes and cut tofu puffs into bite-sized pieces
  2. Soak vermicelli noodles in hot water, or prepare as directed on the packaging. Strain once the noodles are softened to your liking
  3. Fry the laksa paste in some vegetable oil in a pot
  4. Once fragrant, add coconut milk, chicken stock powder, water and fish sauce. Let the soup cook for a few minutes
  5. Once the soup is gently boiling, add the prawns, fish cakes and tofu puffs and cook for a few more minutes
  6. Assemble by putting bean sprouts and noodles in the bowl. Then, pour the laksa soup over it and serve with some fresh lime and/or fried shallots