Love a Laksa?
While in Singapore, we were staying with our sister and brother-in-law. We were lucky enough to spend some time with friends of theirs who were holidaying from New Zealand, Dennis (the laksa fiend), Tania and their son Finn.
Dennis was super enthusiastic about Laksa, and this rubbed off on Joe in a big way. We were going on Laksa specific adventures, trying to find the best Laksa is Singapore… and we did find a couple that were really great. We got so into Laksa that we started to experiment with different Laksa recipes that we found on the net. There are a lot out there and the ones we tried were pretty good, but they weren’t quite like what we’d been sampling around Singapore.
So… we tried our hand at our own recipe. This recipe is delicious and mimics the flavour profiles that we found in Singapore.
We shared our findings, along with this recipe in Episode 125 of the podcast.
Laksa is a really interesting dish. It’s origins are from ancient China or Sanskrit. It’s a traditional Peranaken dish. The Peranaken are a mix of Malay and Chinese and hence forth this dish is a fusion of Chinese noodles and South East Asian curries.
They’re a full, hearty meal and different parts of Asia have different recipes and styles. They’re always only a few dollars at the street markets and are well worth a shot if you’re travelling.
We hope you give this recipe a go in your mixer at home. It’s a real favourite.
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Chicken & Prawn Thermomix Laksa
- Prep Time: 60 minutes
- Total Time: 1 hour
- Yield: 2
Description
While in Singapore, we were staying with our sister and brother-in-law. We were lucky enough to spend some time with friends of theirs who were holidaying from New Zealand, Dennis (the laksa fiend), Tania and their son Finn.
Dennis was super enthusiastic about Laksa, and this rubbed off on Joe in a big way. We were going on Laksa specific adventures, trying to find the best Laksa in Singapore… and we did find a couple that were really great. We got so into Laksa that we started to experiment with different Laksa recipes that we found on the net. There are a lot out there and the ones we tried were pretty good, but they weren’t quite like what we’d been sampling around Singapore.
So… we tried our hand at our own recipe. This recipe is delicious and mimics the flavour profiles that we found in Singapore.
We shared our findings, along with this recipe in Episode 125 of the podcast.
Laksa is a really interesting dish. It’s origins are from ancient China or Sanskrit. It’s a traditional Peranaken dish. The Peranaken are a mix of Malay and Chinese and hence forth this dish is a fusion of Chinese noodles and South East Asian curries.
They’re a full, hearty meal and different parts of Asia have different recipes and styles. They’re always only a few dollars at the street markets and are well worth a shot if you’re travelling.
We hope you give this recipe a go in your mixer at home. It’s a real favourite.
No: Gluten / Dairy / Egg
Contains: Nuts
Ingredients
Broth:
- water – 400g, boiling
- prawns – 4, green, deveined and shell on
- chicken thigh – 1, diced
- vegetable stock – 25g, paste
- salt – 1/2 tsp
- sugar – 1 tsp, can use xylitol
- rice noodles – 200g, dried
- coconut cream – 200g
- tofu puffs – 8-10, fried
Paste:
- chilli – 6, dried
- dried shrimp – 4 Tbsp
- water – warm
- eschallots – 4, small brown variety, peeled and halved
- candlenuts – 2, or macadamia nuts
- lemongrass – 1 stalk, white part only
- galangal – 1cm piece, peeled
- shrimp paste – 1 tsp
- dried coriander – 1/2 tsp, seeds
- turmeric – 1/2 tsp
- oil – 40g, we used coconut oil
Toppings:
- egg – 1, whole
- bean sprouts – 50g
Toppings (Optional):
- laksa leaves
- cucumber – shredded
Instructions
Broth:
- Boil some water (400g).
Paste:
- Add dried chillies (6) and dried shrimp (4 Tbsp) to a small bowl, cover with warm water and let sit for 5 minutes.
- Add the peeled and halved eschallots (4), candlenuts (2), lemongrass (1), peeled galangal (1 cm piece), shrimp paste (1 tsp), coriander seeds (1/2 tsp), turmeric (1/2 tsp) and the soaked and drained chillies and shrimp to the bowl. Blitz Speed 10 / 10 seconds. Scrape down sides.
- Process again Speed 7 / 3 seconds. Scrape down sides and repeat 2 or 3 more times.
- Add coconut oil (40g) to the bowl. Program 3 minutes / 100C / Stirring Speed.
Broth:
- Add the deveined and unpeeled green prawns (4), diced chicken thigh (1) and stock paste (25g) to an insulated server. Pour boiling water (400g) over them and let sit for at least 5-10 minutes.
- Scoop out the cooked prawns, put them into the internal steaming basket and set aside.
- Add the broth with the chicken pieces and salt (1/2 tsp) and sugar (1 tsp) to the bowl with the paste. Place a whole egg (1) into the internal steaming basket with the prawns. Set the basket in place. Program 15 minutes / 100C / Speed 1.5.
- Remove the egg and internal steaming basket. Program again 15 minutes / 100C / Speed 1.5.
- Prepare the dried rice noodles (200g) as per packet instructions.
Toppings:
- Peel the prawns, leaving the tails on for presentation.
Broth:
- Allow soup to come off the boil. Add the coconut cream (200g) to the bowl. Program 1 minute / 90C / Speed 2.
- Place the cooked noodles and the fried tofu puffs (8-10) into two large bowls, then pour the broth over the top.
TOPPINGS
- Top with prawns, bean sprouts, shredded cucumber, laksa leaves and half a boiled egg.
Keywords: Free Thermomix Recipes, LCHF, Lower Carb, Lunch & Dinner Thermomix Recipes, Savoury Thermomix Snacks, Seafood, Thermomix Side Dishes
Looking forward to making this Laksa!
Could I substitute the chicken for another meat?
Also, how many does this recipe serve?
Sorry Georgia – should have included that! This recipe serves 2. I don’t know about subbing the chicken for another meat… what did you have in mind?
Can you please tell me what are laksa leaves?
Hi Jill, laksa leaves are also known as vietnamese mint. They pretty tasty but I don’t think they are absolutely necessary. I didn’t use them in all of my tests (including the one pictured) and the Laksa was still super tasty!
Hi, I just wanted to mention that I have been trying your podcast for a few months and this episode was the one where I really thought Joe came into his own. I felt he showed some real talent in the way he put the recipie together and it is obviously quite a complex task to get this right.
I made this on Saturday and it was fantastic.
Hey Andy!!
Thank you so much for those very kind words! There sure was a lot of love poured into that recipe (and podcast). I really appreciate you taking the time to reach out. It definitely keeps us going!
Laksa s one of my fave dish when living in South east Asia…?
I want to make the paste but don’t have shrimp paste or dried shrimp, can I sub this or omit? Thanks guys!
Hi Alex
You could try the fish sauce? I haven’t tried it myself but I think it would go ok. Maybe even soy sauce. Shrimp paste is super salty so you just need to cover the saltiness factor.
Cheers!
Hi, we are going to Singapore on Saturday. Where were some of your favourite places to eat? We are staying at the Swissotel Stamford. Thanks.
Hi Mel!! How exciting!
You’ve got to check out the Hawker centres, there’s a bunch and they’re cheap and good (just look for the stalls with a line up). Also you have GOT to check out Haji Lane, stacks of great places there (not a restaurant but there’s a super cool bar called bar stories which is well worth checking out). I’d also recommend these walking tours as well to get your bearings http://www.indiesingapore.com/our-tours.html
Hi when do the the fried tofu puffs get added
Oh GREAT point!
Add it with the noodles and pour the soup over the top.
Cheers!