Asparagus Laksa
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This asparagus laksa is my go to when I want something that feels impressive but comes together in less than an hour. Fresh asparagus brings wonderful nutrients like folate and vitamin K to a silky coconut broth that's packed with flavor. The beauty of this dish is how straightforward it is to make, even if laksa sounds fancy and complicated. I simply sauté some aromatics, stir in laksa paste and coconut milk, then let the broth simmer while the noodles cook. You end up with a vibrant, satisfying bowl that tastes like you spent all afternoon cooking but actually takes just half an hour from start to finish.
Ella x
Ingredients
- 400 gasparagus
- 500 mllaksa broth
- 20 gvegetable oil
- 3 ggarlic
- 2 gginger
- 50 glaksa paste
- 200 mlcoconut milk
- 20 gfish sauce(optional)
- 10 gsesame oil
- 400 grice noodles(cooker required)
- 200 gbean sprouts
- 20 gcilantro
- 40 glime juice
- 20 gsoy sauce
- 10 gchili flakes(optional)
Detail level
Instructions
- 1
Bring the laksa broth to a boil in a large saucepan over medium heat.
Tip: Stir occasionally
- 2
Add the vegetable oil, garlic, and ginger; sauté until fragrant.
Tip: Avoid burning the garlic
- 3
Add the laksa paste and cook for 1-2 minutes, stirring constantly.
Tip: Don't let it stick to the pan
- 4
Pour in the coconut milk and fish sauce (if using); stir well.
Tip: Season to taste
- 5
Add the cooked rice noodles to the saucepan and stir-fry for 2-3 minutes.
Tip: Ensure noodles are well coated
- 6
Add the asparagus, bean sprouts, and chili flakes (if using); stir-fry until the asparagus is tender.
Tip: Adjust spice level to taste
- 7
Taste and adjust the seasoning with soy sauce and lime juice.
Tip: Serve immediately
- 8
Garnish with cilantro and serve with a dollop of coconut cream (optional).
Tip: Enjoy!
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