- TM 31
Ingredients
- Paste Ingredients
- 25 g lemon, Grass
- 1 tsp Turmeric
- 1 large onion, quartered
- 1 tsp cumin seeds
- 4 cloves garlic
- 2 tsp Coriander, leaves & stalks
- 8 Macadamia Nuts
- 2 tsp shrimp paste
- 1 small red chilli, to taste
- 50 g coconut milk
- 1 tsp curry powder
- 25 g fresh ginger, peeled and halved
- 20 g Butter, or Ghee
- Sauce Ingredients
- 400 gcan Coconut Milk 1
- 50–200 g Prawns, shelled
- 150 g chicken stock, or water with cube
- 80–100 g chicken, small cubes
- 2 tsp brown sugar
- 8 Kaffir lime leaves, split or
- 1 tsp of minced leaves from jar/tin
- 2 tsp Fish Sauce
- 2 tsp lime juice
- Bok Choy, 2 small whole pieces, roughly chopped
- Salt to taste
- Noodles
- 300 g fresh, Egg Noodles
- 100 gdried Rice Noodles
- Decoration
- 100–120 gfresh Bean Sprouts
- A few Coriander leaves, roughly chopped
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place all paste ingredients except butter into TM bowl and grind for 10 seconds on speed 7.
Scrape down sides of bowl with spatula and mix for 10 seconds on speed 7.
Scrape down sides again and also remove any paste from inside of the lid. Add the butter and cook for 8minutes at 100°C on speed 1.
Add the sauce ingredients except the bok choy, prawns and chicken. Cook for 15minutes at 100°C on speed 1.
Add cubed chicken and roughly chopped bok choy and cook for 7 minutes at 100°C on
"Counter-clockwise operation" Reverse + speed 1.Place noodles in separate large bowls and cover with boiling water, then cover the bowl. You can increase/reduce the quantity of noodles depending on how many you prefer.
Check to see if the chicken is almost cooked. Add prawns into TM bowl and cook for 4–5minutes at 100°C on
"Counter-clockwise operation" Reverse + speed 1.Transfer laksa to a large covered serving bowl or warming dish. Stir noodles with fork and place noodles into 4 medium or 6 small serving dishes.
Add the cooked laksa and sprinkle bean sprouts and coriander on top.
Thermomix Model
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Recipe is created forTM 31
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Comments
Delicious 😋
Thanks for sharing this recipe, I've had my thermi less than a week and made this recipe last night for dinner, it was beautiful, the flavours were well balanced, cooking times perfect and very easy to make.
I loved this recipe and the delicate balance of flavours. It was just the right amount of heat. I added snow peas sliced thin as I didnt have bean sprouts. I used 2 cups of chicken stock to make sure there was enough liquid. Thanks for this great recipe.
Very tasty, but I agree that it was very thick. I added extra coconut milk for volume, but would add more stock as well next time.
Really yummy base recipe thanks. The tweaks that I did. In the paste I put in 2 small hot red chillis & 1 big red chilli, nice & spicy. Then as suggested by previous comment I pureed the paste after the 3rd step of cooking for 8 mins with 1 min speed 9. I added an extra 165mls of coconut milk (maybe could add a bit more) & I added a LOT more lime juice & a bit more brown sugar to balance the flavours. 300 gms of chicken thigh cubes & I cooked for recommended time however I think 5 mins at 100 degrees would have been fine & then I added 1 small red capsicum, a handful of quatered snow peas plus 16 prawns & I cooked for 2 mins at 90 degrees but the prawns were still over cooked as the liquid itself would have cooked the prawns in a couple of mins without additional cooking. So I think 1 min at 90 degrees would be heaps. I garnished also with crushed macadamias but I didn't have any bean shoots so omitted them. We loved this dish!!!
Arrived at a beautiful Laksa soup, didnt have shrimp paste or macadamias so used extra fish sauce and cashews. Used 1 can of the low fat coconut milk took some out for the paste then added an extra sachet of coconut cream to the main recipe plush extra 150 mils chicken stock ... I needed more sauce to cover ...... Didn't use noodles at all, added chopped Kale, carrot shavings, red pepper strips and small broccoli florets instead all whilst cooking the chicken, 250 grams of chicken too (a bit extra) put in extra lime juice and fish sauce to balance the flavours of the veg back. Mine probably looked a big greener in colour. Added a few more cashews to serve and no bean sprouts because I didnt have any! ...... All gone, very yummy and many thanks for the brilliant background recipe.
Janet
This was divine! Got to love a one pot recipe with so much flavour. Thank you
Winner winner! We loved it!
We had guests for dinner and my fussy teenagers and they all had 2 or 3 serves, thanks for sharing this awesome dish. My boys said it's just like the one they have in Sydney at China Town!
We used kelp noodles as we are paleo.
My hubby and I agree with others' comments that, though the flavour is good, it's more of a curry than a soup - there wasn't enough liquid for it to be a soup! Perhaps if we'd used 300g fresh egg noodles in place of using 200g dried which we had in the pantry, it would have been better.
We also added extra coconut milk (another 270ml) and it improved both the taste and the amount of liquid.
The texture also needs to be smoother. I think I might puree the mixture after the first 15 mins of cooking.
Delicious! Amazing fragrances and superb taste! I love Laksa and this recipe truly is worth it!