Broccoli and Stilton Laksa
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Medium
A creamy, aromatic Southeast Asian-inspired soup featuring tender broccoli florets and tangy blue cheese, finished with crispy shallots and toasted peanuts for a luxurious twist on a classic.
Ella x
Ingredients
- 3 tbsplaksa paste(red or yellow)
- 400 mlcoconut milk
- 600 mlvegetable stock
- 500 gbroccoli(cut into florets)
- 150 gstilton cheese(crumbled)
- 3shallots(thinly sliced)
- 2 tbspfresh lime juice
- 1 tbspfish sauce
- 2 tbspvegetable oil
- 50 groasted peanuts(roughly chopped)
- 15 gfresh coriander(chopped)
- 1red chilli(sliced, optional)
Detail level
Instructions
- 1
Heat oil in a large pot over medium heat. Add sliced shallots and fry until golden and crispy, about 5 minutes. Remove with a slotted spoon and set aside for garnish.
Tip: Don't let the shallots burn—watch them carefully as they colour quickly near the end.
- 2
In the same pot, stir in the laksa paste and cook for 2 minutes until fragrant, stirring constantly to prevent sticking.
Tip: This blooms the spices and deepens the flavour of the dish.
- 3
Pour in the coconut milk and vegetable stock, stirring well to combine. Bring to a gentle simmer.
Tip: Use full-fat coconut milk for the richest, creamiest texture.
- 4
Add the broccoli florets to the simmering liquid. Cook for 8-10 minutes until the broccoli is tender but still has a slight bite.
Tip: Don't overcook or the broccoli will become mushy and lose its vibrant colour.
- 5
Reduce heat to low and gently fold in the crumbled Stilton cheese, stirring until it's mostly melted and incorporated into the sauce. This should take 2-3 minutes.
Tip: Keep the heat low to prevent the cheese from becoming grainy or separating.
- 6
Season the laksa with fish sauce and fresh lime juice. Taste and adjust seasoning as needed—add more lime for brightness or fish sauce for depth.
Tip: The Stilton already adds saltiness, so taste before adding extra salt.
- 7
Ladle the laksa into bowls and top with crispy shallots, chopped peanuts, fresh coriander, and sliced red chilli if using.
Tip: Serve immediately while the broccoli is still warm and the shallots remain crispy.
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