Easy Laksa Paste and Snapper Laksa
User Reviews
5.0
102 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
50 mins
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Servings
4
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Calories
846 kcal
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Course
Main Course, Soup, Dinner
Easy Laksa Paste and Snapper Laksa
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Made from scratch, this laksa paste and soup is quick and delicious and can be made ahead up to 3 days (or even longer if frozen).
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Ingredients
Laksa Paste
- ½ c cashews Or other soft nut like macadamias
- 1 small shallot About 2-3 tbsp
- 2 cloves garlic
- 1 talk Lemongrass, white part only sliced into small rounds
- 1-3 Thai red chilis Depending on heat level desired
- 1 Bunch Cilantro Stems (Save The Leafy Tops For Garnish)
- 1 " piece Ginger, peeled and grated
- 1 " piece Turmeric, Peeled And Grated You can substitute 1 teaspoon dry ground turmeric if desired
- ½ teaspoon paprika
- 2 tablespoon coconut sugar Or regular granulated sugar
- ½ teaspoon salt
- 2 tablespoon vegetable oil
Soup
- 1 tablespoon vegetable oil
- 1 can coconut milk Regular, 400 ml
- 2 c chicken stock
- 1 c water
- 1 tablespoon fish sauce
- 1 lb Fresh Snapper, Cut Into 2" Pieces, Any Bones Removed Or other firm fleshed Oceanwise cod
- 2 baby bok choy, cut in half lengthwise Or other asian green
Garnishes to serve
- 300 grams Rice Noodles, Prepared According To Package
- 1 c bean sprouts
- Leftover Cilantro Leaves
- 1 Lime, Cut Into 4 Wedges
Instructions
Laksa Paste
- For the paste, first process the cashews very finely in a food processor (or high powered blender). The smaller they are the better as this will help add "thickness" or body to the soup. Once chopped, add garlic, lemongrass, shallot, chilis, and cilantro stalks and process until they are a coarse paste then add remaining ingredients and process again until smoothly combined. (It should be a rough paste)
Soup
- Heat a soup pot on medium-low heat, add oil and then saute laksa paste (reserve 1 tablespoon to stir in at end) until it turns slightly darker and cooks through. Stir frequently to prevent burning.
- Add coconut milk and stir until well combined, add stock, water, fish sauce and remaining tablespoon of Laksa paste and bring to a simmer. Taste and season with salt or fish sauce as desired. Meanwhile fill 4 large soup bowls about ½ full with prepared rice noodles and set aside.
- Add fish and simmer until just cooked, approximately 3-5 minutes. 1 minute before it is finished, add in the bok choy and let cook just until wilted.
- Spoon fish, broth and bok choy over noodles in bowls and garnish with bean sprouts, cilantro and lime wedges. Bring a jar of sambal oelek to the table so everyone can season to taste and enjoy :-)
Notes
- Get creative with the garnishes! Almost any vegetables sliced thin are great-julienned cucumber or carrot, mint or basil leaves, crushed peanuts or cashews, broccoli, purple cabbage or precooked squash.
- Get creative with the garnishes! Almost any vegetables sliced thin are great-julienned cucumber or carrot, mint or basil leaves, crushed peanuts or cashews, broccoli, purple cabbage or precooked squash.
Nutrition Information
Show Details
Calories
846kcal
(42%)
Carbohydrates
85g
(28%)
Protein
36g
(72%)
Fat
41g
(63%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
8g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
46mg
(15%)
Sodium
1095mg
(46%)
Potassium
1059mg
(30%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
2808IU
(56%)
Vitamin C
36mg
(40%)
Calcium
155mg
(16%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 846 kcal
% Daily Value*
| Calories | 846kcal | 42% |
| Carbohydrates | 85g | 28% |
| Protein | 36g | 72% |
| Fat | 41g | 63% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 46mg | 15% |
| Sodium | 1095mg | 46% |
| Potassium | 1059mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 2808IU | 56% |
| Vitamin C | 36mg | 40% |
| Calcium | 155mg | 16% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
102 reviews
Excellent
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