Laksa Soup
Soups • Singaporean
Description
In Singapore, they add fried tofu to this soup. But that's not necessary, it turned out very delicious! By the way, I didn't mention salt; my broth is salty, so I didn't add any. Otherwise, add to taste. Try it, you won't regret it!!!!
Ingredients
- Ground coriander 1 bunch
- Tiger shrimp in brine 5 oz
- Dried Squid 0 oz
- Onion 1 piece
- Fresh Mushrooms 5 oz
- Garlic 5 cloves
- Grated Ginger Root 0 oz
- Mild Chili Spice 1 piece
- Black Bean Paste 5 oz
- Chicken Broth 0 qt
- Coconut Milk 1 can
- Oyster Mushrooms 0 fl oz
- Lemon 1 piece
- Rice Noodles 5 oz
- Sesame Oil 0 fl oz
- Lemongrass 1 piece
Step-by-Step Guide
Step 1
Chop the ginger root, garlic, and chili into a paste, either in a mortar or by hand.
Step 2
Turn on the exhaust fan to full power!!! In heated sesame oil (3–4 tablespoons), add the paste and quickly sauté. Then add the finely chopped onion, mushrooms, and shrimp (both dried and shell-on).
Step 3
After a couple of minutes, add 3 tablespoons of soybean paste and 2 tablespoons of oyster sauce. Sauté for a bit.
Step 4
Pour in the broth and add the lemongrass. Bring to a boil, then add the can of coconut milk (400 ml). Bring to a boil again and reduce the heat.
Step 5
Add the cilantro whole, reserving a sprig for garnish, and squeeze in the juice of 1 lemon. Simmer for 20 minutes.
Step 6
Serve with rice noodles that have been pre-soaked in boiling water.
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