Easy Laksa Recipe by Gok Wan

thehappyfoodie.co.uk

The culinary adventures of a (partially) reformed fatty. Many recipes inspired by the book Why We Eat (Too Much) by Dr Andrew Jenkinson.

1 tsp rice bran oil or vegetable oil

3cm fresh galangal, peeled and finely chopped, or 2 tsp from a jar

2cm piece of fresh ginger, peeled and finely chopped

2 cloves of garlic, peeled and finely chopped

1 stalk of lemon grass, trimmed and finely chopped

2 fresh red chillies, split lengthways

1 tsp curry powder

1 tsp turmeric

2 Kaffir lime leaves

2 small tomatoes, roughly chopped into 2cm chunks

200ml hot vegetable stock

1 x 400ml tin of light coconut milk

150g skinless salmon fillet, chopped into rough 2cm chunks

8 raw king prawns, shelled

2 tsp fish sauce

200g vermicelli noodles, soaked according to the packet instructions

Optional: fresh coriander leaves, to serve

Directions at thehappyfoodie.co.uk

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer