Sunday, March 10, 2013

Laksa Recipe

When we were seniors in college, R and I had the opportunity to travel abroad in Australia! It was such  a great experience for us and out of all the fun memories from Australia (the Great Barrier Reef, Sushi Train, Koalas, the Whitsunday Islands, Touring New Zealand) these are the two things we still talk about the most: 

Sea Turtles and Malaysian food. 

In Australia, they have Malaysian people and restaurants like we have Mexican food here.. and it's soo good! They have all these delicious noodle soups. Like giant bowls of delicious broth, noodles, veggies, etc. Our favorite was called Laksa. 

When we got back home, I missed being able to eat that whenever we wanted and tried out some recipes. Recently, I found a few Laksa recipes on Pinterest - this site has a basic Laksa recipe and this one is a good, authentic recipe (we always leave out the Prawns). 

It may not be the most authentic Laksa, but I had a good result using this basic ingredient list:

-1 can of coconut milk
-A cup of chopped tomatoes or 1 can canned tomatoes 
-1 can of bean spouts 
-1 can of baby corn
-About 2 or 2.5 cups of vegetable broth
-Thin noodles like rice noodles or brown rice pasta - about 1/2 of a box
-1 bushel (or a little less) chopped Cilantro
-1 chopped onion
-1/2 tbsp. Curry powder
-A few shakes of red curry powder
-3/4 cup chopped mushrooms 
-A small dollop of both red and yellow curry paste
-Salt & Pepper to taste

Saute the chopped onion for a few minutes then add the chopped mushrooms. After those are sautéed,  add about a cup and 1/2 of the vegetable stock. Add baby corn, bean sprouts and tomatoes, stir. Let simmer for a minute, add the curry powder and stir well. Add the rest of the vegetable broth and a few shakes of red curry powder. After letting that heat up for a minute, add the coconut milk. 

I also add a little bit of red and yellow curry paste, which I bought on Amazon (here and here) for extra spice and flavor. Before doing this, make sure you taste it first to check the spice level. Add the cilantro last. Cook noodle separately. 

I like to put the noodles in the bowl first and then put the broth on top of it. 

It's really an easy way to get the home-made version of Laksa. Like I said, it's not the most authentic version, but the flavors are there. I like to serve it with some coconut rice on the side - you can use a mixture or water or veggie stock and coconut milk in your rice cooker and it's fantastic. We also like to have a salad or some sautéed vegetables on the side as well. 

Have a great start to your week tomorrow!

PS - If you want to see the most beautiful beaches you've ever seen, google Whitsunday Islands and check out the images..  breathtaking. Definitely one of the highlights of our time in Australia! 


  1. OMG, looks delicious. How amazing that you and R got to be in Australia!

  2. I would LOVE to go to Australia. I was just thinking of that the other day. All of ingredients are so fresh and the final product looks delicious. Thanks for sharing!


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