Parsnip Laksa
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This parsnip laksa is my go to when I want something comforting but don't have much time. The beauty of this dish is that it comes together in under an hour, making it perfect for a weeknight dinner. Parsnips are wonderfully creamy when cooked and packed with fiber, so they're great for digestion while keeping you satisfied. The coconut broth gets its signature depth from galangal and lemon leaves, balanced with just the right amount of tamarind and palm sugar. It's simple enough for beginners yet impressive enough to serve to guests, and honestly, it's become such a staple in my kitchen because it's economical and so rewarding to make.
Ella x
Ingredients
- 473 mlparsnips(diced)
- 400 mlcoconut milk(full-fat)
- 600 mlvegetable broth
- 2 tablespoonstamarind paste(freshly squeezed)
- 1 tablespoonspalm sugar(dark brown)
- 200 grice noodles(dried)
- 2 tablespoonspumpkin seeds(toasted)
- 1 tablespoonpeanuts(chopped)
- 2½ cmgalangal(peeled and grated)
- 4 leaveslemon leaves(fresh)
- 1 teaspoonchili flakes(optional)
- 1 tablespoonfish sauce(optional)
- 1 tablespoonsoy sauce(optional)
- 1 teaspoonsalt(to taste)
- 1 teaspoonblack pepper(to taste)
Detail level
Instructions
- 1
In a blender or food processor, combine parsnips, coconut milk, tamarind paste, palm sugar, and 2 cups of water. Blend until smooth.
Tip: Be careful when blending hot liquids.
- 2
In a large pot, combine vegetable broth, galangal, and chili flakes (if using). Bring to a boil over high heat, then reduce to a simmer.
Tip: Use a gentle heat to prevent burning.
- 3
Add the rice noodles to the pot and cook according to package instructions. Drain and set aside.
Tip: Adjust cooking time based on desired noodle texture.
- 4
In a separate pan, heat a tablespoon of oil over medium heat. Add peanuts and cook until fragrant, about 2 minutes.
Tip: Be careful not to burn the peanuts.
- 5
Stir the cooked noodles into the coconut milk mixture, followed by the vegetable broth mixture. Bring to a simmer.
Tip: Adjust seasoning with fish sauce, soy sauce, and salt as desired.
- 6
Taste and adjust seasoning as needed. Ladle the laksa into bowls and top with toasted pumpkin seeds, lemon leaves, and a sprinkle of peanuts.
Tip: Garnish with additional lemon leaves and peanuts for a pop of color.
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