If you follow me on social media you will know that I love a bowl of laksa. It is my go-to dish (as well as a stir fry) when I want something quick, delicious and nourishing. The recipe below uses bok choi and mushrooms, however, most vegetables work well, you just need to change your timings to suit what vegetables you use.
Laksa is traditionally served with rice noodles which is how I served the laksa pictured and how I normally serve it. I have also had it on its own as more of a soup or I’ve also served with brown rice.
The recipe below was inspired by a Laksa dish by Gok Wan which I then adapted and used different elements from other laksa recipes to create my own recipe.
Bok choi is a member of the cabbage family. It is a good source of vitamins A and C and is high in antioxidants. Bak choi is also high in vitamin K which supports bone health but studies have shown it can also help our bodies with inflammation.
-2 tsp. coconut oil
-1 thumb-sized piece of ginger, peeled & finely grated
-1 garlic clove, peeled & finely grated
-1/2 or 1 red chilli (depending on hot you prefer), seeds removed and finely chopped
-1 stick of lemongrass, trimmed, outer leaves removed and bashed with the back of a knife or wooden spoon
-2 kaffir lime leaves (optional)
-1 tsp. ground turmeric
-1 heaped tsp. curry powder
-1 x 400ml can of coconut milk
-3/4 cup water
-2 bok choi, cleaned and stems thinly sliced and leaves sliced
-2 large handfuls mushrooms (I use chestnut mushrooms), cleaned and sliced
-large handful of sugar snap peas, cleaned and halved (optional)
-juice of 1/2 lime
-fresh coriander leaves
-extra red chilli, thinly sliced for decorating (optional)
How To Make
Place a wok or a large frying pan over a medium-high heat and heat the oil.
Once the oil is hot, but not smoking, add the ginger, garlic and chilli and cook for about 4 minutes, stirring often so it doesn’t burn.
Add the kaffir lime leaves if using, lemongrass stick, the ground turmeric and curry powder. Cook for 2 minutes, stirring constantly.
Pour in the coconut milk and water and stir well. Bring to a boil then reduce to a simmer and allow to simmer for 10 minutes.
If serving your laksa with fine rice noodles, cook now as per packet instructions
After 10 minutes, add the bok choi stems and mushrooms and cook for 5-7 minutes until starting to soften then add the bok choi leaves and sugar snap peas, if using, and cook for 2 minutes.
Remove laksa from heat, take out the lemongrass stick and stir through the lime juice.
Serve laksa on top of fine rice noodles and top with fresh coriander and sliced chilli, if using.
The laksa sauce without the vegetables can be stored in the refrigerator in an airtight container for up to 4 days.