Malaysian Laksa

  • thumb piece ginger, finely chopped
  • ½  tbsp turmeric powder
  • 2 red chilli and 1 green chilli, finely chopped
  • juice of 1 lime
  • ½  tbsp coriander seeds
  • ½  tbsp cumin seeds
  • 100g Coconut Cream with 400 ml boiling water
  • 1 stock cube
  • ½ tsp ground pepper
  • 1 tbsp vinegar
  • 1 ½ tsp sugar
  • 2 nests brown rice noodles
  • 100g green lentils
  • 1 medium onion, sliced finely
  • 3 cloves garlic, finely chopped
  • 1 Carrot, diced
  • 1 Courgette, diced
  • 150g Chestnut mushrooms, chopped into chunks
  • 30g toasted cashew nuts


  • Add some oil to a large pan/wok and heat.  Once hot, add onion and cook for 2-3 minutes.
  • Add garlic, chilli, ginger, cumin seeds, coriander seeds, pepper, vinegar, sugar and turmeric and cook for a further 3-4 minutes.
  • Boil the kettle and make up the coconut cream mixture and crumble the stock cube into it.
  • Add the lentils along with the Coconut Cream mixture and bring up to a boil.
  • Lower the heat and simmer for 12 minutes, stirring occasionally
  • After 12 minutes add all the vegetables and simmer for a further 8-10 minutes until everything is cooked.
  • Meanwhile, add hot water to your noodles to let them cook based on the packet instructions- ours are 3-4 minutes
  • Drain the noodles and add to the laksa, mixing well to ensure the noodles are fully covered and soak up some of the flavours.
  • Just before serving mix in the toasted cashew nuts

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