Corn Laksa
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This corn laksa is my go to weeknight dinner because it comes together in just an hour and doesn't break the bank. Sweet corn kernels replace the traditional noodles, making it lighter yet incredibly satisfying. The coconut milk creates that signature creamy laksa base, and the turmeric brings wonderful anti inflammatory benefits to every spoonful. Fresh lime juice and tamarind paste add brightness and tang that make you feel like you're eating something restaurant quality, but honestly it's so simple to make at home. If you love bold Southeast Asian flavors but want something quick and wholesome, this is absolutely your recipe.
Ella x
Ingredients
- 400coconut milk
- 800chicken broth
- 150 gpalm sugar
- 50 gtamarind paste
- 20 mlfish sauce
- 50 mllime juice
- 500 gcorn kernels
- 2 piecered chilies(diced)
- 20 gcilantro
- 20 gginger(grated)
- 2lemongrass(thick slices)
- 5 gturmeric
- 2 gsalt
Detail level
Instructions
- 1
In a large pot, sauté the lemongrass, ginger, and red chilies in a little water until fragrant, about 5 minutes.
Tip: Use a spoon to help the spices infuse evenly.
- 2
Add the coconut milk, chicken broth, palm sugar, tamarind paste, fish sauce, and lime juice. Bring to a boil, then reduce heat to a simmer.
Tip: Use a ladle to scrape the bottom of the pot and incorporate all the flavors.
- 3
Add the corn kernels and cook until they start to break down, about 10 minutes.
Tip: Stir occasionally to prevent burning.
- 4
Season with turmeric and salt to taste.
Tip: Adjust the spice level to your liking.
- 5
Ladle the laksa into bowls and garnish with cilantro, if desired.
Tip: Serve with a side of steamed rice or noodles for a filling meal.
- 6
Serve immediately and enjoy!
Tip: This laksa is best served hot and fresh.
- 7
Feel free to customize with your favorite toppings, such as diced chicken, shrimp, or boiled egg.
Tip: Get creative and make it your own!
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