This soup dish uses the fresh garden flavors of ginger, turmeric, and lemongrass combined with the creamy taste of Knorr Ginataang Mix, tossed in rice noodles.
When cooking with coconut milk (gata), make sure that you don't let the soup to boil for a long time after adding the coconut milk, or else it might curdle and breakup during cooking.
- Laksa Paste:
- 100 grams small shallots, peeled
- 30 g fresh ginger, peeled and roughly chopped
- 8 green bird’s eye chilis, stalks removed
- ½ teaspoon grated fresh turmeric
- 8 cloves garlic, peeled
- 30 grams coriander stalks, leaves reserved for garnish
- 4 stalks lemongrass, white part only, sliced
- ½ tablespoon coriander powder
- ½ tablespoon cumin powder
- For the soup:
- 50 ml vegetable oil
- 6 cups boiling water
- 2 (40g) pack Knorr Ginataang Gulay Mix
- 300 grams rice vermicelli
- 150 grams bean sprouts
- 12- 15 pcs medium-sized shrimps
- 1 pack fish balls (about 20 pcs)
- 200 grams fresh firm tofu, chopped into 2-centimeter squares
- 2 limes, cut into wedges
- In order to make this delicious dish, we first begin by making a paste made with chilli, shallots, garlic, ginger, coriander stalk, lemongrass and fresh turmeric. Chop them first into pieces and pound them altogether with a mortar and pestle. Make sure it becomes paste-like in consistency before adding the coriander and cumin.
- Next, get large saucepan and get it nice and hot over medium low heat. Add the vegetable oil and cook the spice paste for 10 minutes.
- Pour the Knorr Ginataang Gulay to the boiling water and whisk with a fork to combine. Carefully pour mixture into the saucepan with the spice paste and add the kesum leaf branches. Over high heat, bring the laksa to a boil and then turn down the heat to low and simmer for 20 minutes.
- Meanwhile, soften the vermicelli noodles by boiling some water, turn it off, then soak the noodles in for 3 minutes uncovered. Drain and divide the noodles between 4 serving bowls. Top each bowl with a handful of bean sprouts.
- Add the prawns, fish balls and tofu to the laksa and cook for five more minutes. Ladle the soup into the serving bowls and sprinkle some fresh coriander leaves on top. With a light drizzle of lime on top, your Laksa is done! Give yourself a reward for this dish is fit for a king!
You may use a store-bought Laksa paste or mix instead of making from scratch for convenience. Use about 60 grams of store-bought paste/mix and add 1-1/2 tbsp of store-bought curry paste. Saute as instructed and follow the rest of the procedure.