Laksa with boab root recipe

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  • Cuisine: Modern Australian
  • Serves 4

Ingredients

1tbsp olive oil
2-3 tbsp laksa paste
400ml coconut milk
400ml fish/chicken/vegetable stock
1 cup rice noodles
500g white fish pieces (not cooked) or shredded cooked chicken
1 cup asian vegies (bok choy or pak choy) - shredded
3 boab roots (peeled and finely sliced/julienned)
1 red chilli - finely sliced
1/2 cup fresh coriander
1 tbsp fresh mint
Squeeze of lime

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Preparation

Heat a little oil in a pot and fry off laksa paste. Add the coconut milk and stock once the spices are fragrant and separate from the oil. Allow to simmer for 10 minutes.

Meanwhile soak the rice noodles separately and drain.

Heap the noodles into individual bowls and pile the fresh greens, boab roots, cooked chicken and chilli on top.

Pour over the hot soup to cover the noodles and vegies (which will steam in the hot soup).

Garnish with lots of fresh mint/coriander and a big squeeze of lime.

If you are using fish, add the fish pieces to the broth while simmering (for about 5mins) to steam the fish, then pour over noodles and vegies.

 

If you enjoyed this Laksa with boab root recipe then browse more Modern Australian recipes, soup recipes and our most popular hainanese chicken rice recipe.

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