Malaysian & Singaporean Malay
Green Pea and Coconut Laksa
Gently simmered coconut milk, green tea noodles and red chilies, warmed with lemongrass, a Malaysian soup.
35 min · Serves 4 · Medium
4
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 15 min · 35 min total
- medium
- 1
Cook the noodles, drain and set aside. Place one chilli, lemon grass, garlic, ginger and all the coriander in a processor and process to a thick paste.
- 2
Fry the paste in the sesame oil for 1 minute. Add lemon rind and juice, stock and coconut milk. Bring to the boil and simmer for 5 minutes.
- 3
Thinly slice the remaining chilli and add to the soup along with the peas and noodles. Cook for a further 2 minutes and serve.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
