I recently discovered this great food called Laksa and I think it is one of the greatest rice noodles recipes I have tried so far. I do have a fascination for rice noodles in general, but when you also boil them in coconut cream, the combination becomes so rich you won’t resist not finishing your bowl.
The traditional Malaysian variation is with coconut, curry and chicken. However, I used cumin instead and made a vegan variation, since it makes it way quicker to cook.
So here’s how to make this exotic food!
Laksa
Servings: 2
Cooking time: 30 min
Difficulty: easy
Ingredients
- 2 portions of rice noodles
- 1 can of coconut cream
- 1 red pepper (I used greed, though)
- 2 cloves of garlic
- 1 onion
- fresh ginger (I used about 2 full tbsp)
- 2 big carrots
- half a zucchini
- 1 tsp of paprika
- 1 tsp of cumin
- 2 tbsp of olive oil
- chili flakes (optional)
- peas (optional)
- salt
Directions
- In a medium hot pan, smoke a bit the paprika and cumin, for about 3 min.
- Blend together the onion, garlic, ginger, the smoked paprika and cumin, olive oil, some chili flakes if you like it spicy and the carrots ends (if you can’t cut it in fine pieces and there are the end leftovers, but this is optional).
- They should be a smooth paste at the end.
- Put the mixture in the same pot where you smoked the spices and have it simmer for 10 min.
- In the meantime cut into long and fine slices the carrots and zucchini, add them in the wok and mix them in.
- Immediately add the can of coconut cream, mix everything together and let them simmer on medium fire for another 10 min.
- Add a bit of salt, not too much though, since the coconut meals are better a bit sweater.
- Add the noodles and mix them in.
- Let them cook until they get tender, make sure you don’t overcook them. Usually they need as much as the instructions on the package say.
- Serve it hot immediately and eat it all!
