Beef Laksa
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Let me share one of my favorite weeknight dinners with you: beef laksa. This aromatic Southeast Asian noodle soup comes together in under an hour, making it perfect when you want something impressive but don't have all day to cook. The beauty of this dish is that it's surprisingly simple to pull off at home. Fresh ginger, one of the star ingredients, is packed with anti inflammatory compounds that are great for digestion, so you're getting something delicious and nourishing in every slurp. The combination of tender beef chuck, creamy coconut milk, and bright citrus creates a bowl that feels like a warm hug, and honestly, it tastes like you've been cooking all day when really you've just spent about an hour in the kitchen.
Ella x
Ingredients
- 500 gbeef chuck steak(cut into bite-sized pieces)
- 400 gfresh rice noodles
- 400 mlcoconut milk
- 800 mlbeef stock
- 3red chilies(deseeded)
- 4garlic cloves(peeled)
- 30 gfresh ginger(peeled)
- 2lemongrass stalks(white part only, chopped)
- 2 tbspfish sauce
- 1 tbsptamarind paste
- 2shallots(sliced)
- 2 tbspvegetable oil
- 20 gfresh coriander(roughly chopped)
- 1lime(cut into wedges)
Detail level
Instructions
- 1
Blend the chilies, garlic, ginger, and lemongrass into a smooth paste using a food processor or mortar and pestle, adding a splash of water if needed.
Tip: A smooth paste ensures even flavour distribution throughout the laksa.
- 2
Heat oil in a large pot over medium-high heat and fry the shallots until golden, about 3 minutes, then add the paste and stir continuously for 2 minutes until fragrant.
Tip: Frying the paste helps develop deeper, more complex flavours.
- 3
Add the beef pieces and cook for 5 minutes, stirring occasionally, until the meat is browned on the outside.
Tip: Don't worry about cooking the beef completely at this stage.
- 4
Pour in the beef stock and bring to a boil, then reduce heat and simmer for 15 minutes until the beef is tender.
Tip: Simmering gently keeps the beef tender and allows flavours to meld.
- 5
Stir in the coconut milk, fish sauce, and tamarind paste, then simmer for another 5 minutes without boiling.
Tip: Avoid boiling after adding coconut milk to prevent it from separating.
- 6
Meanwhile, cook the rice noodles according to package directions, drain well, and divide among serving bowls.
Tip: Cooking noodles separately prevents them from becoming overcooked or mushy.
- 7
Ladle the hot beef laksa broth over the noodles and garnish with fresh coriander and crispy fried shallots if desired.
Tip: Fresh coriander adds brightness that balances the rich, creamy broth.
- 8
Serve immediately with lime wedges on the side for squeezing over the top to taste.
Tip: Lime juice brightens and enhances the complex flavours of the laksa.
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