Laksa Seafood Soup | Adam the Chef
This is a short video with a step by step guide on how to make a Tasty and Easy Laksa Seafood Soup, with Prawns and Scallops, please see below recipe and method :)
For the Laksa Soup:
• 300g of king prawns and other seafood/ Or just chicken
• 3 tbsp of vegetable oil
• 5 tbsp of sesame oil
• 2 stick of lemongrass, bashed, tough outer layer removed and finely chopped
• 8 spring onions, sliced
• 4 garlic cloves, finely chopped
• fresh ginger, thumb-sized piece, peeled and finely grated
• 1 red chilli, deseeded and finely chopped
• 1 tbsp caster sugar
• 1 tbsp ground turmeric, or a few strands of saffron
• 1 tsbp tomato purée
• 600ml of chicken stock
• 400ml of coconut milk
• 5 tbsp of fish sauce
• Juice of half a lime, reserve the other half for a taste test
• 75g Sea sapphire
• 200g of rice noodles
• Handful of coriander to garnish and place through the Laksa soup
Method
1. Heat both the oils in a large pan and add the chopped garlic, ginger, chilli, lemongrass and half of the spring onion. Sweat down over a low-medium heat for 5 minutes with the turmeric
2. Then add the seafood with the tomato puree and sugar and allow to cook for 2-3 minutes
3. Pour in the stock, coconut milk and lime juice and bring to a good simmer.
4. Add the fish sauce and continue to simmer the soup gently for about 10 minutes
5. Meanwhile, place the rice noodles in a bowl and cover with boiling water; leave for 5 minutes, then drain and add to the soup along with the other half of spring onions and sea samphire. Mix well and taste, adding more fish sauce or a squeeze of lime if you think it needs it
6. Serve ladled into deep bowls and garnish with coriander and enjoy
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Coconut Curry Seafood Laksa Recipe | Malaysian Food
Here's how to make a ridiculously tasty seafood coconut curry Laksa. This Malaysian soup is one of my favourites and combines a premade Laksa paste with fresh ingredients.
Recipe:
2 tsbp of vegetable oil
1 Litre of Water and/or Chicken Stock
200 Grams of Laksa Paste or Malaysian Instant Curry Paste
2 Eggs
10 Fish Balls (Any Variety)
1 Cup of Chinese Eggplant (1/2 eggplant chopped)
100 grams of Tofu Puffs
1 Can (400 ml of Coconut Milk)
1 Cup of Spinach (Thick chinese type preffered)
250 grams of Prawns
1 tsp of Sugar (To Taste)
Fish sauce (to taste)
400 g of Laksa/ Rice Noodles or 1/2 Eggs Noodles.
Bean sprouts for garnish
Cilantro/Green Onions for garnish.
Instructions:
1. Put a large pot of water on heat to bring to a boil. Boil washed eggs for 6 1/2 Minutes, then remove and run them under cold water to stop cooking.
2. Add oil to a large wok or pot on medium high heat, and fry curry paste for 1-2 minutes, making sure the paste doesn't burn.
3. Add noodles to hot water, and remove when soft. Run under cool water to stop cooking. Set aside.
4. Carefully add Chicken stock and/or water. I went with about half and half. Add fish balls, eggplant, and tofu puffs. Cover and bring to a boil. Add coconut milk, mix and let cook till eggplant is soft. 5. 5. Add prawns and spinach, and cook till prawns turn red. Don't over cook. Add sugar and fish sauce to taste.
6. Place 1 serving of noodles in bowl and pour soup over top. Garnish with peeled and sliced egg and fresh herbs.
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Vegan Laksa | विगन लक्सा | Vegan Recipes | Malaysian Noodle Soup | Sanjeev Kapoor Khazana
A vegan version of the popular noodle soup from Southeast Asia! Full of flavours and spices that would lure you into having it again and again!
VEGAN LAKSA
Ingredients
6-8 dried red chillies, soaked for 1 hour and drained
8-10 cashew nuts, soaked for 1 hour and drained
6-8 garlic cloves
1 inch ginger, roughly chopped
1 inch lemongrass stalk, chopped
2 tbsps coriander seeds
2 fresh red chillies
1 medium onion, roughly chopped
½ tsp turmeric powder
Salt to taste
3 cups vegetable stock
3 tbsps oil
1 cup coconut milk
100 grams firm tofu, cut into 1 inch cubes
200 grams boiled noodles
25-30 small broccoli florets, blanched and drained
1 medium carrot, peeled, cut into thin roundels, blanched and drained
10-12 snow peas, diagonally halved, blanched and drained
½ cup sautéed mushrooms
Diagonally sliced red chillies for garnish
Method
1. Put the soaked red chillies, cashew nuts, garlic, ginger, lemongrass stalk, coriander seeds, fresh red chillies, onion, turmeric powder and salt into a blender jar and blend to a coarse paste. Add ½ cup water and blend to a fine paste.
2. Heat 2 tbsps oil in a deep pan. Add the blended paste and sauté for 3-4 minutes.
3. Add 1 cup water and mix well. Cover and cook for 3-4 minutes or till the oil separates.
4. Add vegetable stock, mix and cook till it comes to a boil.
5. Add coconut milk, mix and cook for 5 minutes. This is the laksa soup.
6. Heat remaining oil in a non-stick shallow pan. Place the tofu cubes and cook on high heat for 1 minute. Flip each tofu cube and cook the other side for 1 minute as well.
7. To serve, place a portion of the noodles in a serving bowl. Add 4-5 blanched broccoli florets, a few carrot roundels, a few snow peas halves and a portion of the sautéed mushrooms. Arrange a few tofu pieces, pour a portion of the soup and garnish with red chillies. Serve hot.
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Seafood Laksa - 海鲜粗米粉叻沙
Semii-dry version Seafood Laksa using ready made paste. This is super easy to prepare in less than 30 minutes and you can add in whatever ingredients you like
.
Ingredients
1 pack Dancing Chef laksa paste
300g thick vermicelli noodle, blanched
8 medium prawn
3 beancurd puff, sliced
2 fish cake, sliced
1 cup beansprout
2 hard-boiled egg, halved
350ml water
150ml coconut milk
some laksa leaves, shredded
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Easy laksa at home... in just 15 minutes! ???????????????? Marion's Kitchen
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Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.