Laksa is a fragrant, spicy noodle soup that weaves together Chinese and Southeast Asian traditions. In Indonesia, it often begins with rice noodles or vermicelli in a rich broth of coconut milk or tamarind, slowly simmered with spices and herbs. Toppings of egg, crispy shallots, lime and sambal add texture, brightness and heat. Every region offers its own version, yet each carries the same comforting appeal.
Preparation time: 20 minutes, plus 10 minutes marinating time
Cooking time: 35-40 minutes
Serves: 4
Ingredients:
- 250g tempeh, cut into 1cm thick slices
- ½ teaspoon salt, plus extra to taste
- 2 tablespoons coconut oil
- 1 teaspoon cumin seeds
- 1 quantity yellow spice paste
- 1 tablespoon ground coriander
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 3 green cardamom pods, slightly crushed
- 4 makrut lime leaves, torn
- 1 stalk lemongrass, crushed and tied into a knot
- 1 tablespoon miso paste
- 600ml (2 ½ cups) coconut milk
- 1-2 tablespoons coconut sugar (optional)
- Handful of basil leaves
- Salt, to taste
- Juice of 1 lime
To serve:
- 2-4 eggs
- 200g dried rice noodles
- 400g (4 cups) bean sprouts
- 2 tablespoons crispy shallots
- Boiled sambal
Method:
Put ½ tablespoon of ground coriander into a medium bowl. Add 100ml (scant ½ cup) of water and ½ teaspoon salt and mix well. Add the tempeh and stir to coat. Leave to marinate for 10 minutes.
Heat a griddle pan over high heat. Working in batches, add the tempeh and grill for 2-3 minutes on each side. Transfer to a plate. Repeat with the remaining tempeh, then cut into 1cm cubes.
Heat the oil in a large saucepan over medium heat. Add the cumin seeds and cook for 10 seconds, until fragrant. Add the yellow spice paste and sauté for 4-5 minutes. Add the remaining coriander, black pepper, white pepper, cardamom and tempeh, mix well and cook for 1 minute. Add the makrut lime leaves, lemongrass and miso paste. Pour in the coconut milk and 300ml (1 ¼ cups) water. Season with coconut sugar, if using, and salt. Bring to the boil, the reduce the heat to medium-low and simmer for 20 minutes.
Meanwhile, put the eggs into a small saucepan of water. Bring to the boil and boil for 10 minutes. Drain, then transfer to a bowl of cold water to stop the cooking process. When cool enough to handle, peel the eggs and halve them.
Prepare the dried noodles according to the package directions. Drain, then transfer to a bowl of cold water. Drain again, then set aside.
Discard the makrut lime leaves from the broth. Add half of the basil leaves and the lime juice to the broth and cook for 1 minute. Season to taste.
Divide the noodles among 4 bowls. Ladle 2-3 spoonfuls of hot broth into each bowl, the top with the eggs, bean, sprouts, crispy shallots, and the remaining basil. Serve with boiled sambal.
Edited recipe extract from The Indonesian Vegetarian Table by Petty Pandean-Elliott, published by Phaidon.
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