Ingredients Jump to Instructions ↓

  1. 1 medium (150g) brown onion, chopped

  2. 2 cloves garlic, peeled

  3. 2 small red chillies

  4. 3 kaffir lime leaves

  5. 2 tsps shrimp paste

  6. 2cm piece of fresh turmeric, peeled, or 1 tsp ground turmeric

  7. 300g ling fillets

  8. 300g warehou fillets

  9. 250ml (1 cup) light coconut milk

  10. 750ml (3 cups) fish stock

  11. 500g thin Hokkien noodles, soaked in boiling water for 3 minutes, then drained

  12. 160g (2 cups) bean sprouts

  13. 3 green onions, sliced

  14. 1/3 cup Thai basil leaves

  15. Lime wedges to garnish

Instructions Jump to Ingredients ↑

  1. Blend or process onion, garlic, chilli, lime leaves, shrimp paste and turmeric into a paste.

  2. Slice the fish fillets into 1cm slices.

  3. Cook paste in heated, oiled pan for 3 minutes or until aromatic, stir in coconut milk and stock and bring slowly to the boil.

  4. Add fish slices and simmer for 5-6 minutes or until fish is just tender.

  5. Place drained noodles into 4 bowls, ladle the laksa into the bowls, top with bean sprouts, onions and basil.

  6. Serve with lime wedges.

  7. Per serve: 6.7g fat; 2.5g fibre; 1474kJ Preparation time: 25 minutes.

  8. Cooking time: 20 minutes.


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