Coconut Laksa
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This coconut laksa has become my go to comfort food whenever I'm craving something deeply satisfying. The best part? It comes together in just an hour, making it perfect for a weeknight dinner without the fuss. Coconut milk is the star here, packed with healthy fats that keep you full and energized, while the aromatic blend of ginger, garlic, and chili paste creates layers of warm, complex flavor. The tamarind and lime juice add a lovely brightness that balances the richness beautifully. I love how affordable all these ingredients are, and you probably have most of them already in your pantry.
Ella x
Ingredients
- 250rice noodles
- 400coconut milk
- 60coconut oil
- 2onion(diced)
- 3ginger(grated)
- 4garlic(minced)
- 30chili paste(adjust to taste)
- 20tamarind paste(adjust to taste)
- 10fish sauce(adjust to taste)
- 20soy sauce(adjust to taste)
- 30lime juice
- 5salt
- 2black pepper
- 2scallions(chopped)
Detail level
Instructions
- 1
Heat the coconut oil in a large pan over medium heat.
Tip: Use a non-stick pan to prevent the laksa from sticking.
- 2
Add the onion, ginger, and garlic and sauté until softened.
Tip: Stir frequently to prevent burning.
- 3
Add the chili paste and tamarind paste and stir to combine.
Tip: Adjust the spice level to your taste.
- 4
Pour in the coconut milk and stir to combine.
Tip: Bring the mixture to a simmer.
- 5
Add the fish sauce, soy sauce, lime juice, salt, and black pepper and stir to combine.
Tip: Adjust the seasoning to your taste.
- 6
Cook for 10 minutes or until the sauce has thickened.
Tip: Stir frequently to prevent burning.
- 7
Add the rice noodles and cook for 2-3 minutes or until they are soft.
Tip: Stir frequently to prevent the noodles from sticking to the pan.
- 8
Serve the laksa hot, garnished with scallions.
Tip: You can serve with additional garnishes such as bean sprouts or sliced peanuts.
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