Beef Laksa
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
A rich and aromatic Malaysian-inspired noodle soup featuring tender beef in a creamy coconut and spice broth, topped with fresh herbs and crispy accompaniments.
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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