Boab tubers are crisp and crunchy like water chestnut making them an excellent addition to this laksa recipe. Boab is high in iron and potassium and a great source of iron. This easy and delicious noodle soup makes a great mid-week meal.
- 1 tbsp olive oil
- 2-3 tbsp laksa paste
- 400 ml coconut milk
- 400 ml fish/chicken/vegetable stock
- 1 cup dried rice noodles
- 1 cup asian vegies (bok choy or pak choy), shredded
- 3 boab roots, peeled and finely sliced (julienned)
- 500 g shredded cooked chicken or white fish pieces (not cooked) (see Note)
- 1 red chilli, finely sliced
- ½ cup fresh coriander
- 1 tbsp fresh mint
- 1 lime, halved
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat a little oil in a saucepan and fry off laksa paste until spices are fragrant and the paste is separating from the oil. Add the coconut milk and stock and 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 vegetables (which will steam in the hot soup).
Garnish with lots of fresh coriander and mint and finish with a big squeeze of lime.
If you are using fish, add the fish pieces to the broth while simmering (for about 5 minutes) to steam the fish, then pour over noodles and vegetables.