The other day I decided to make laksa and while I followed a recipe for laksa, I omitted or substituted quite a lot of the ingredients simply because I either didn’t have access to them or didn’t bother buying them, which is probably very normal when people follow recipes. We read them, deem certain ingredients as integral to the dish and substitute the rest. In my case this was the recipe I used. The most important ingredients I thought were the coconut milk, lemongrass stalks and chilli’s. So here’s my variation on the coconut laksa, whether it is a laksa or not, I’ll leave for you to judge.
Creamy coconut laksa
Serves about 4 people
200 g of crabsticks
2 onions, diced
1 carrot, sliced
4 chilis, chopped (if you like it spicy, keep the seeds)
1 can of coconut milk
1 tbsp of grated ginger
1/2 tsp of cumin powder
1 tsp of dried oregano
1 tbsp of curry powder
2 tpsb sugar
2 lemongrass stalks
Fresh ramen noodles (about 160 g pr person)
- Dice and slice onions, carrots and chilis.
- Drizzle a large pot with oil and heat it. Saute onions until they’re transparent, add chilis, carrots, oregano, cumin powder and curry powder. Fry for about 1-2 minutes, then turn the heat down to low and wait for the pan to cool a bit.
- Add coconut milk and use the can to add 4-5 canfuls of water.
- Bend or break the lemonstalks, add them to the soup and leave to simmer for about 15 minutes.
- Meanwhile boil some water and soak the noodles for about 5 minutes-10 minutes, then drain the water. (Just enough to warm them through. If you are however using noodles that needs to be cooked, cook them according to the instructions.)
- Add sugar to the soup, stir it and taste with salt. Add the crabsticks and leave to simmer gently for a further 10 minutes.
- Separate noodles into four bowls, ladle the soup over them and serve.