Celery Laksa
Prep
20 mins
Cook
30 mins
Servings
4
Difficulty
Easy
My take on laksa features celery as the star ingredient, which brings a fresh, lighter twist to this beloved Southeast Asian soup. The beauty of this recipe is how quickly it comes together in just fifty minutes, making it perfect for busy weeknight dinners without sacrificing authentic flavor. Celery is wonderful for your digestive health and adds wonderful natural fiber while keeping the dish budget friendly. The combination of lemongrass, chilies, and curry powder creates that signature aromatic depth you crave, while the liverfish adds umami richness to the coconut broth. Served over silky rice noodles with crisp bean sprouts and a squeeze of fresh lime juice, this is comfort food that actually feels good to eat.
Ella x
Ingredients
- 400 gcelery stalks
- 150 glemon grass
- 100 gchili peppers
- 200 gliverfish(fresh, cut into small pieces)
- 400 mlcoconut milk
- 30 mlvegetable oil
- 3 ggarlic
- 2 gginger
- 10 gcurry powder
- 20 mlfish sauce
- 200 grice noodles
- 150 gbean sprouts
- 2 gscallions
- 60 mllime juice
Detail level
Instructions
- 1
Heat the oil in a large pot over medium heat. Add the garlic and ginger and sauté until fragrant.
- 2
Add the curry powder and stir well. Cook for 1 minute.
- 3
Add the chili peppers and cook until they start to soften.
- 4
Add the fish sauce and stir well. Cook for 1 minute.
- 5
Add the coconut milk and bring to a simmer.
- 6
Add the liverfish and cook until cooked through.
- 7
Add the celery stalks, lemongrass, and bean sprouts. Simmer for 10 minutes.
- 8
Add the rice noodles and cook until they are tender.
- 9
Taste and adjust seasoning as needed.
- 10
Ladle the soup into bowls and garnish with scallions and a squeeze of lime juice.
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