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Why not make your own laksa paste instead of buying it, it’s easy and super tasty


Why not make your own laksa paste instead of buying it, it’s easy and super tasty


1 tbsp Peanut oil

750mlChicken stock

500ml Coconut milk

300gDried rice noodles

3Chicken breasts, steamed, & sliced

250gBean sprouts, straggly ends trimmed

4Spring onions, diagonally sliced

1/2 cup Vietnamese mint leaves

1/2 cup Coriander leaves

Fried eschallots, to serve


5Large dried chilies, soaked in hot water

3Eschallots, preferably Asian (red), peeled, chopped

2Garlic cloves

3cmFresh ginger

2Small red chilies, seeded, chopped

4Stems lemongrass (white part only), sliced

8Macadamia/cashew nuts

1 ½ tspShrimp paste

2 tsp Ground turmeric

2 tsp Ground coriander

½ tspSweet paprika

½ tsp Ground cumin

1 tspPalm or brown sugar

3cmGalangal, peeled, chopped

3 tbspPeanut oil


To make the laksa paste, drain the chili and place in a food processor with the eschallots, garlic, ginger, red chilies, lemongrass, nuts, shrimp paste, turmeric, coriander, sugar and peanut oil.

Whiz in the processor until everything is finely chopped and forms a paste. This paste can be kept in a glass jar in the fridge until needed.

Heat the peanut oil in a wok over medium heat. Add the spice paste and stir-fry for about 5-6 minutes until fragrant.

Add the chicken stock and coconut milk, and stir to combine. Bring to the boil, then decrease heat to medium-low and simmer for 5 minutes, stirring occasionally.

Meanwhile, soak the dried rice noodles in a large bowl of boiling water for about 5 minutes until soft. Drain. Divide the noodles among serving bowls and place chicken on top. Ladle over the hot soup.

Garnish with the bean sprouts, spring onions, Vietnamese mint leaves, coriander and fried eschallots

Course Main

Cuisine Malaysian, Pan Asian

Skill LevelSimple

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