Laksa

Name: Laksa
Total time: 46 min
Yield: 4 servings
Ingredients: 3 piece Dried red chillies; 250 ml Water; 3 piece Red chilli; 6 piece Shallots; 4 clove Garlic clove; 3 piece Lemongrass stalk; 30 g Galangal; 6 piece candlenuts; 2 tsp Dried shrimp paste; 1 tsp Ground turmeric; 1 tsp Ground coriander; 60 ml Water; 200 g Firm tofu; 1 tbsp Vegetable oil; 2 tbsp Vegetable oil; 800 ml Coconut milk; 600 ml Chicken stock; 500 ml Water; 3 tbsp Fish sauce; 1 tbsp Palm sugar; 400 g Dried rice vermicelli noodles; 2,000 ml Water; 150 g mung bean sprouts; 400 g raw prawns; 1 piece Red chilli; 4 piece Spring onions; 20 g fresh coriander; 2 piece Lime

46 min · 32 min active · makes 2 pieces · ~6.05 l · Easy

Laksa with dried red chillies, rice vermicelli, firm tofu, shallots, garlic and galangal. Spiced Southeast Asian noodle soup with coconut broth, serves 4.

See more →

Laksa

Laksa with dried red chillies, rice vermicelli, firm tofu, shallots, garlic and galangal. Spiced Southeast Asian noodle soup with coconut broth, serves 4.

See more →

TOTAL TIME

46 min

ACTIVE TIME

32 min

QUANTITY

2 pieces · ~6.05 l

DIFFICULTY

Easy

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/23

Tools0/18

Ingredients

0/23 gathered · 4 servings

3piece

2,810ml

4piece

6piece

4clove

3piece

30g

6piece

2tsp

1tsp

200g

3tbsp

800ml

600ml

3tbsp

1tbsp

400g

150g

400g

4piece

20g

2piece

#	Quantity	Notes	State
1	3piece	—	—
2	2,810ml	—	—
3	4piece	—	—
4	6piece	—	—
5	4clove	—	—
6	3piece	—	—
7	30g	—	—
8	6piece	—	—
9	2tsp	—	—
10	1tsp	—	—
11	1tsp	—	—
12	200g	—	—
13	3tbsp	—	—
14	800ml	—	—
15	600ml	—	—
16	3tbsp	—	—
17	1tbsp	—	—
18	400g	—	—
19	150g	—	—
20	400g	—	—
21	4piece	—	—
22	20g	—	—
23	2piece	—	—

Tools

19 items

Serveware

1 item

Procedure

69 steps

1 of 69

Snip the stems off the dried chillies, shake out the seeds and put them in the small bowl.

Dried red chillies · 3 piece

⏱ 10s

ResultDried red chillies

2 of 69

Pour 250 ml of just-boiled water over.

Water · 250 ml

⏱ 10s

ResultChillies in water

3 of 69

Soak for 10 minutes, until soft.

⏱ 10 min

ResultSoftened dried chillies

4 of 69

Drain them in the sieve.

⏱ 15s

ResultChilli soaking waterused in step 6

5 of 69

Pour the chilli soaking water away.

⏱ 5s

6 of 69

Put the chillies in the blender.

Chilli soaking water · step 4

⏱ 10s

ResultChilli soaking water

7 of 69

Lay 3 of the fresh chillies on the board.

Red chilli · 3 piece

⏱ 5s

ResultRed chilli

8 of 69

Trim and chop them roughly.

Red chilli · step 7

⏱ 30s

ResultRoughly chopped red chillies

9 of 69

Add them to the blender.

Roughly chopped red chillies · step 8

⏱ 5s

ResultDried and fresh chillies

10 of 69

Lay the shallots on the board.

Shallots · 6 piece

⏱ 5s

ResultShallots

11 of 69

Halve them and peel off the skins.

Shallots · step 10

⏱ 1 min 20s

ResultPeeled Shallots

12 of 69

Add them to the blender.

Peeled Shallots · step 11

⏱ 5s

ResultChillies and shallots

13 of 69

Lay the garlic on the board.

Garlic clove · 4 clove

⏱ 5s

ResultGarlic clove

14 of 69

Crush each clove lightly with the flat of the knife and pull off the skin.

Garlic clove · step 13

⏱ 30s

ResultPeeled garlic cloves

15 of 69

Add them to the blender.

Peeled garlic cloves · step 14

⏱ 5s

ResultLaksa paste vegetables

16 of 69

Lay the lemongrass on the board.

Lemongrass stalk · 3 piece

⏱ 5s

ResultLemongrass stalk

17 of 69

Cut off the dry tops and root ends and peel away the tough outer layers.

Lemongrass stalk · step 16

⏱ 40s

ResultTrimmed lemongrass

18 of 69

Chop the pale inner part finely.

Trimmed lemongrass · step 17

⏱ 1 min

ResultFinely chopped lemongrass

19 of 69

Add it to the blender.

Finely chopped lemongrass · step 18

⏱ 5s

ResultPaste with lemongrass

20 of 69

Lay the galangal on the board.

Galangal · 30 g

⏱ 5s

ResultGalangal

21 of 69

Pare off the skin with the knife.

Galangal · step 20

⏱ 30s

ResultPeeled galangal

22 of 69

Chop it finely.

Peeled galangal · step 21

⏱ 40s

ResultChopped galangal

23 of 69

Add it to the blender.

Chopped galangal · step 22

⏱ 5s

ResultPaste with galangal

24 of 69

Add the candlenuts.

Candlenuts · 6 piece

⏱ 5s

ResultPaste with candlenuts

25 of 69

Add the shrimp paste.

Dried shrimp paste · 2 tsp

⏱ 5s

ResultPaste with shrimp

26 of 69

Add the turmeric.

Ground turmeric · 1 tsp

⏱ 5s

ResultPaste with turmeric

27 of 69

Add the ground coriander.

Ground coriander · 1 tsp

⏱ 5s

ResultLaksa paste ingredients

28 of 69

Add 60 ml of water.

Water · 60 ml

⏱ 5s

ResultPaste ingredients and water

29 of 69

Blend to a smooth paste, scraping down the sides once.

⏱ 1 min 30s

ResultLaksa pasteused in step 39

30 of 69

Lay the tofu on the board.

Firm tofu · 200 g

⏱ 5s

ResultFirm tofu

31 of 69

Pat it dry and cut it into 2 cm cubes.

Firm tofu · step 30

⏱ 40s

ResultTofu cubesused in step 34

32 of 69

Pour 1 tablespoon of the oil into the large frying pan.

Vegetable oil · 1 tbsp

⏱ 5s

ResultVegetable oil

33 of 69

Heat over a medium-high heat.

⏱ 1 min

ResultHeated Oil

34 of 69

Add the tofu.

Tofu cubes · step 31

⏱ 10s

ResultTofu frying

35 of 69

Fry for about 6 minutes, turning, until golden on all sides.

⏱ 6 min

ResultGolden tofu

36 of 69

Lift onto the plate.

Golden tofu · step 35

⏱ 15s

ResultGolden tofuused in step 54

37 of 69

Pour the rest of the oil into the large saucepan.

Vegetable oil · 2 tbsp

⏱ 5s

ResultVegetable oil

38 of 69

Heat over a medium heat.

⏱ 1 min

ResultHot oil

39 of 69

Scrape in the paste.

Laksa paste · step 29

⏱ 20s

ResultPaste in oil

40 of 69

Fry for about 7 minutes, stirring often, until it darkens and the oil separates.

⏱ 7 min

ResultFried laksa paste

41 of 69

Pour in the coconut milk.

Coconut milk · 800 ml

⏱ 15s

ResultPaste and coconut

42 of 69

Add the stock.

Chicken stock · 600 ml

⏱ 10s

ResultCoconut and stock

43 of 69

Add 500 ml of water.

Water · 500 ml

⏱ 10s

ResultLaksa broth base

44 of 69

Simmer for 10 minutes.

⏱ 10 min

ResultLaksa broth

45 of 69

Add the fish sauce.

Fish sauce · 3 tbsp

⏱ 5s

ResultSalted broth

46 of 69

Add the palm sugar and stir until dissolved.

Palm sugar · 1 tbsp

⏱ 10s

ResultSeasoned broth

47 of 69

Meanwhile, put the vermicelli in the large heatproof bowl.

Dried rice vermicelli noodles · 400 g

⏱ 10s

ResultDried rice vermicelli noodles

48 of 69

Cover with 2 litres of just-boiled water.

Water · 2,000 ml

⏱ 20s

ResultNoodles in hot water

49 of 69

Soak for 5 minutes, until soft.

⏱ 5 min

ResultSoftened vermicelli

50 of 69

Drain in the colander.

Softened vermicelli · step 49

⏱ 15s

ResultVermicelli soaking waterused in step 52

51 of 69

Pour the vermicelli water away.

Vermicelli soaking water · step 50

⏱ 5s

52 of 69

Divide the noodles between 4 deep bowls.

Into 4 equal portions

Vermicelli soaking water · step 50

⏱ 40s

ResultNoodles in bowls

53 of 69

Top with the beansprouts.

Mung bean sprouts · 150 g

⏱ 20s

ResultNoodles with beansprouts

54 of 69

Add the tofu to the broth.

Golden tofu · step 36

⏱ 10s

ResultBroth with tofu

55 of 69

Add the peeled raw prawns.

Raw prawns · 400 g

⏱ 15s

ResultPrawns in broth

56 of 69

Simmer for about 3 minutes, until the prawns are pink and opaque all through.

⏱ 3 min

ResultLaksa with prawns

57 of 69

Ladle the broth, prawns and tofu over the noodles.

Into 4 equal portions

Laksa with prawns · step 56

⏱ 1 min

ResultLaksa bowls

58 of 69

Lay the last chilli on the board.

Red chilli · 1 piece

⏱ 5s

ResultRed chilli

59 of 69

Slice it thinly.

Red chilli · step 58

⏱ 20s

ResultThinly sliced red chilli

60 of 69

Put it in a second small bowl.

Thinly sliced red chilli · step 59

⏱ 5s

ResultThinly sliced red chilli

61 of 69

Lay the spring onions on the board.

Spring onions · 4 piece

⏱ 5s

ResultSpring onions

62 of 69

Trim and slice them thinly.

Spring onions · step 61

⏱ 30s

ResultSliced spring onions

63 of 69

Add them to the chilli.

Sliced spring onions · step 62

⏱ 5s

ResultChilli and spring onion

64 of 69

Lay the coriander on the board.

Fresh coriander · 20 g

⏱ 5s

ResultFresh coriander

65 of 69

Chop the leaves roughly.

Fresh coriander · step 64

⏱ 40s

ResultRoughly chopped coriander

66 of 69

Add it to the bowl.

Roughly chopped coriander · step 65

⏱ 5s

ResultLaksa garnish

67 of 69

Scatter the garnish over each bowl.

Laksa garnish · step 66

⏱ 20s

ResultGarnished laksa

68 of 69

Lay the limes on the board.

Lime · 2 piece

⏱ 5s

ResultLime

69 of 69

Cut them into wedges.

Lime · step 68

⏱ 20s

ResultLime wedges

Total Time46 min

#	Product	Action
1	3 piece	Snip the stems off the dried chillies, shake out the seeds and put them in the small bowl.⏱ 10sResultDried red chillies
2	250 ml	Pour 250 ml of just-boiled water over.⏱ 10sResultChillies in water
3	—	Soak for 10 minutes, until soft.⏱ 10 minResultSoftened dried chillies
4	—	Drain them in the sieve.⏱ 15sResultChilli soaking waterused in step 6
5	—	Pour the chilli soaking water away.⏱ 5s
6	Chilli soaking waterstep 4	Put the chillies in the blender.⏱ 10sResultChilli soaking water
7	3 piece	Lay 3 of the fresh chillies on the board.⏱ 5sResultRed chilli
8	Red chillistep 7	Trim and chop them roughly.⏱ 30sResultRoughly chopped red chillies
9	Roughly chopped red chilliesstep 8	Add them to the blender.⏱ 5sResultDried and fresh chillies
10	6 piece	Lay the shallots on the board.⏱ 5sResultShallots
11	Shallotsstep 10	Halve them and peel off the skins.⏱ 1 min 20sResultPeeled Shallots
12	Peeled Shallotsstep 11	Add them to the blender.⏱ 5sResultChillies and shallots
13	4 clove	Lay the garlic on the board.⏱ 5sResultGarlic clove
14	Garlic clovestep 13	Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves
15	Peeled garlic clovesstep 14	Add them to the blender.⏱ 5sResultLaksa paste vegetables
16	3 piece	Lay the lemongrass on the board.⏱ 5sResultLemongrass stalk
17	Lemongrass stalkstep 16	Cut off the dry tops and root ends and peel away the tough outer layers.⏱ 40sResultTrimmed lemongrass
18	Trimmed lemongrassstep 17	Chop the pale inner part finely.⏱ 1 minResultFinely chopped lemongrass
19	Finely chopped lemongrassstep 18	Add it to the blender.⏱ 5sResultPaste with lemongrass
20	30 g	Lay the galangal on the board.⏱ 5sResultGalangal
21	Galangalstep 20	Pare off the skin with the knife.⏱ 30sResultPeeled galangal
22	Peeled galangalstep 21	Chop it finely.⏱ 40sResultChopped galangal
23	Chopped galangalstep 22	Add it to the blender.⏱ 5sResultPaste with galangal
24	6 piece	Add the candlenuts.⏱ 5sResultPaste with candlenuts
25	2 tsp	Add the shrimp paste.⏱ 5sResultPaste with shrimp
26	1 tsp	Add the turmeric.⏱ 5sResultPaste with turmeric
27	1 tsp	Add the ground coriander.⏱ 5sResultLaksa paste ingredients
28	60 ml	Add 60 ml of water.⏱ 5sResultPaste ingredients and water
29	—	Blend to a smooth paste, scraping down the sides once.⏱ 1 min 30sResultLaksa pasteused in step 39
30	200 g	Lay the tofu on the board.⏱ 5sResultFirm tofu
31	Firm tofustep 30	Pat it dry and cut it into 2 cm cubes.⏱ 40sResultTofu cubesused in step 34
32	1 tbsp	Pour 1 tablespoon of the oil into the large frying pan.⏱ 5sResultVegetable oil
33	—	Heat over a medium-high heat.⏱ 1 minResultHeated Oil
34	Tofu cubesstep 31	Add the tofu.⏱ 10sResultTofu frying
35	—	Fry for about 6 minutes, turning, until golden on all sides.⏱ 6 minResultGolden tofu
36	Golden tofustep 35	Lift onto the plate.⏱ 15sResultGolden tofuused in step 54
37	2 tbsp	Pour the rest of the oil into the large saucepan.⏱ 5sResultVegetable oil
38	—	Heat over a medium heat.⏱ 1 minResultHot oil
39	Laksa pastestep 29	Scrape in the paste.⏱ 20sResultPaste in oil
40	—	Fry for about 7 minutes, stirring often, until it darkens and the oil separates.⏱ 7 minResultFried laksa paste
41	800 ml	Pour in the coconut milk.⏱ 15sResultPaste and coconut
42	600 ml	Add the stock.⏱ 10sResultCoconut and stock
43	500 ml	Add 500 ml of water.⏱ 10sResultLaksa broth base
44	—	Simmer for 10 minutes.⏱ 10 minResultLaksa broth
45	3 tbsp	Add the fish sauce.⏱ 5sResultSalted broth
46	1 tbsp	Add the palm sugar and stir until dissolved.⏱ 10sResultSeasoned broth
47	400 g	Meanwhile, put the vermicelli in the large heatproof bowl.⏱ 10sResultDried rice vermicelli noodles
48	2,000 ml	Cover with 2 litres of just-boiled water.⏱ 20sResultNoodles in hot water
49	—	Soak for 5 minutes, until soft.⏱ 5 minResultSoftened vermicelli
50	Softened vermicellistep 49	Drain in the colander.⏱ 15sResultVermicelli soaking waterused in step 52
51	Vermicelli soaking waterstep 50	Pour the vermicelli water away.⏱ 5s
52	Vermicelli soaking waterstep 50	Divide the noodles between 4 deep bowls. → Into 4 equal portions⏱ 40sResultNoodles in bowls
53	150 g	Top with the beansprouts.⏱ 20sResultNoodles with beansprouts
54	Golden tofustep 36	Add the tofu to the broth.⏱ 10sResultBroth with tofu
55	400 g	Add the peeled raw prawns.⏱ 15sResultPrawns in broth
56	—	Simmer for about 3 minutes, until the prawns are pink and opaque all through.⏱ 3 minResultLaksa with prawns
57	Laksa with prawnsstep 56	Ladle the broth, prawns and tofu over the noodles. → Into 4 equal portions⏱ 1 minResultLaksa bowls
58	1 piece	Lay the last chilli on the board.⏱ 5sResultRed chilli
59	Red chillistep 58	Slice it thinly.⏱ 20sResultThinly sliced red chilli
60	Thinly sliced red chillistep 59	Put it in a second small bowl.⏱ 5sResultThinly sliced red chilli
61	4 piece	Lay the spring onions on the board.⏱ 5sResultSpring onions
62	Spring onionsstep 61	Trim and slice them thinly.⏱ 30sResultSliced spring onions
63	Sliced spring onionsstep 62	Add them to the chilli.⏱ 5sResultChilli and spring onion
64	20 g	Lay the coriander on the board.⏱ 5sResultFresh coriander
65	Fresh corianderstep 64	Chop the leaves roughly.⏱ 40sResultRoughly chopped coriander
66	Roughly chopped corianderstep 65	Add it to the bowl.⏱ 5sResultLaksa garnish
67	Laksa garnishstep 66	Scatter the garnish over each bowl.⏱ 20sResultGarnished laksa
68	2 piece	Lay the limes on the board.⏱ 5sResultLime
69	Limestep 68	Cut them into wedges.⏱ 20sResultLime wedges
Total Time		46 min

Serving

Add lime wedges to each bowl and serve straight away.

Nutrition

per serving

Estimated · pre-cooking · 96% ingredients covered

Nutrient	Per serving
	1,284kcal
	48g
	70g
	48g
	126g
	19g
	12g
	1,646mg

Ingredients0/23

Tools0/18

Recipe

Laksa

Laksa with dried red chillies, rice vermicelli, firm tofu, shallots, garlic and galangal. Spiced Southeast Asian noodle soup with coconut broth, serves 4.

What you’ll doYou will soak dried chillies and noodles while you prepare and fry tofu, then build a laksa paste from aromatics, spices and candlenuts. Fry the paste to deepen its colour, then add coconut milk, stock and water to make the broth. Simmer briefly, add prawns and tofu, then divide noodles and broth between bowls and finish with sprouts, spring onions, coriander and lime.

Serves4

Total46 min

LevelMedium

Ingredients

Dried red chillies3 piece
Water2,810 ml
Red chilli4 piece
Shallots6 piece
Garlic clove4 clove
Lemongrass stalk3 piece
Galangal30 g
Candlenuts6 piece
Dried shrimp paste2 tsp
Ground turmeric1 tsp
Ground coriander1 tsp
Firm tofu200 g
Vegetable oil3 tbsp
Coconut milk800 ml
Chicken stock600 ml
Fish sauce3 tbsp
Palm sugar1 tbsp
Dried rice vermicelli noodles400 g
Mung bean sprouts150 g
Raw prawns400 g
Spring onions4 piece
Fresh coriander20 g
Lime2 piece

Tools

Large saucepanTongsSieveDried chillies bowl (small bowl)Laksa garnish bowl (small bowl)Flexible spatulaLarge frying panChef's knifeLarge bowlSpatulaWooden spoonColanderParing knifeBlenderDeep bowlPeelerLadlePlateChopping board

Method

Snip the stems off the dried chillies, shake out the seeds and put them in the small bowl.

10sDried chillies bowl (small bowl)Dried red chillies · 3 piece

Pour 250 ml of just-boiled water over.

10sDried chillies bowl (small bowl)Water · 250 ml

Soak for 10 minutes, until soft.

10 minDried chillies bowl (small bowl)

Drain them in the sieve.

Result · Chilli soaking water · used in step 6

15sSieve

Pour the chilli soaking water away.

5sDried chillies bowl (small bowl)

Put the chillies in the blender.

10sBlenderChilli soaking water · step 4

Lay 3 of the fresh chillies on the board.

5sChopping boardRed chilli · 3 piece

Trim and chop them roughly.

30sChopping board, Chefs knifeRed chilli · step 7

Add them to the blender.

5sBlenderRoughly chopped red chillies · step 8

Lay the shallots on the board.

5sChopping boardShallots · 6 piece

Halve them and peel off the skins.

1 min 20sChopping board, Chefs knifeShallots · step 10

Add them to the blender.

5sBlenderPeeled Shallots · step 11

Lay the garlic on the board.

5sChopping boardGarlic clove · 4 clove

Crush each clove lightly with the flat of the knife and pull off the skin.

30sChopping board, Chefs knifeGarlic clove · step 13

Add them to the blender.

5sBlenderPeeled garlic cloves · step 14

Lay the lemongrass on the board.

5sChopping boardLemongrass stalk · 3 piece

Cut off the dry tops and root ends and peel away the tough outer layers.

40sChopping board, Chefs knifeLemongrass stalk · step 16

Chop the pale inner part finely.

1 minChopping board, Chefs knifeTrimmed lemongrass · step 17

Add it to the blender.

5sBlenderFinely chopped lemongrass · step 18

Lay the galangal on the board.

5sChopping boardGalangal · 30 g

Pare off the skin with the knife.

30sChopping board, PeelerGalangal · step 20

Chop it finely.

40sChefs knifePeeled galangal · step 21

Add it to the blender.

5sBlenderChopped galangal · step 22

Add the candlenuts.

5sBlenderCandlenuts · 6 piece

Add the shrimp paste.

5sBlenderDried shrimp paste · 2 tsp

Add the turmeric.

5sBlenderGround turmeric · 1 tsp

Add the ground coriander.

5sBlenderGround coriander · 1 tsp

Add 60 ml of water.

5sBlenderWater · 60 ml

Blend to a smooth paste, scraping down the sides once.

Result · Laksa paste · used in step 39

1 min 30sBlender

Lay the tofu on the board.

5sChopping boardFirm tofu · 200 g

Pat it dry and cut it into 2 cm cubes.

Result · Tofu cubes · used in step 34

40sChopping board, Chefs knifeFirm tofu · step 30

Pour 1 tablespoon of the oil into the large frying pan.

5sLarge frying panVegetable oil · 1 tbsp

Heat over a medium-high heat.

1 minLarge frying pan

Add the tofu.

10sLarge frying panTofu cubes · step 31

Fry for about 6 minutes, turning, until golden on all sides.

6 minLarge frying pan, Spatula

Lift onto the plate.

Result · Golden tofu · used in step 54

15sPlate, SpatulaGolden tofu · step 35

Pour the rest of the oil into the large saucepan.

5sLarge saucepanVegetable oil · 2 tbsp

Heat over a medium heat.

1 minLarge saucepan

Scrape in the paste.

20sLarge saucepan, Flexible spatulaLaksa paste · step 29

Fry for about 7 minutes, stirring often, until it darkens and the oil separates.

7 minLarge saucepan, Wooden spoon

Pour in the coconut milk.

15sLarge saucepanCoconut milk · 800 ml

Add the stock.

10sLarge saucepanChicken stock · 600 ml

Add 500 ml of water.

10sLarge saucepanWater · 500 ml

Simmer for 10 minutes.

10 minLarge saucepan

Add the fish sauce.

5sLarge saucepanFish sauce · 3 tbsp

Add the palm sugar and stir until dissolved.

10sLarge saucepanPalm sugar · 1 tbsp

Meanwhile, put the vermicelli in the large heatproof bowl.

10sLarge bowlDried rice vermicelli noodles · 400 g

Cover with 2 litres of just-boiled water.

20sLarge bowlWater · 2,000 ml

Soak for 5 minutes, until soft.

5 minLarge bowl

Drain in the colander.

Result · Vermicelli soaking water · used in step 52

15sColanderSoftened vermicelli · step 49

Pour the vermicelli water away.

5sLarge bowlVermicelli soaking water · step 50

Divide the noodles between 4 deep bowls. → Into 4 equal portions

40sDeep bowl, TongsVermicelli soaking water · step 50

Top with the beansprouts.

20sDeep bowlMung bean sprouts · 150 g

Add the tofu to the broth.

10sLarge saucepanGolden tofu · step 36

Add the peeled raw prawns.

15sLarge saucepanRaw prawns · 400 g

Simmer for about 3 minutes, until the prawns are pink and opaque all through.

3 minLarge saucepan

Ladle the broth, prawns and tofu over the noodles. → Into 4 equal portions

1 minDeep bowl, LadleLaksa with prawns · step 56

Lay the last chilli on the board.

5sChopping boardRed chilli · 1 piece

Slice it thinly.

20sChopping board, Chefs knifeRed chilli · step 58

Put it in a second small bowl.

5sLaksa garnish bowl (small bowl)Thinly sliced red chilli · step 59

Lay the spring onions on the board.

5sChopping boardSpring onions · 4 piece

Trim and slice them thinly.

30sChopping board, Chefs knifeSpring onions · step 61

Add them to the chilli.

5sLaksa garnish bowl (small bowl)Sliced spring onions · step 62

Lay the coriander on the board.

5sChopping boardFresh coriander · 20 g

Chop the leaves roughly.

40sChopping board, Chefs knifeFresh coriander · step 64

Add it to the bowl.

5sLaksa garnish bowl (small bowl)Roughly chopped coriander · step 65

Scatter the garnish over each bowl.

20sDeep bowlLaksa garnish · step 66

Lay the limes on the board.

5sChopping boardLime · 2 piece

Cut them into wedges.

20sChopping board, Chefs knifeLime · step 68

Add lime wedges to each bowl and serve straight away.

Result · Laksa

15sDeep bowlLime wedges · step 69

Printed 6 October 2026