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Weekend Bites: Melting pot laksa to keep warm on rainy days
The fall in northeastern Italy, where I live, is usually quite rainy and cold
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T
he fall in northeastern Italy, where I live, is usually quite rainy and cold.
There is nothing I want more than a hot bowl of fragrant and spicy laksa to keep me warm on a rainy day. After tasting its various versions, including from Indonesia and ones of neighboring countries, I came up with my own coconut milk-based soup with the bits that I like the most combined into one pot.
The use of kaffir lime leaves may remind you of Jakarta’s laksa, with the tofu puffs and fish balls similar to the Singaporean version.
My mother’s family is from Bangka, so I prefer thick noodles. In this case, I substitute them with Japanese udon, which are more easily available here.
The ingredient list may seem like a lot to handle, but believe me you’ll be enjoying your soup within half an hour.
Makes 4 to 5 servings
400 ml thick coconut milk
600 ml water
400 g udon or other fresh noodles of your choice
12 to 15 fresh shrimps, peeled and deveined
12 to 15 tofu puffs
8 to 10 fish balls
Spice paste
2 cloves of garlic
4 shallots
3 candlenuts
2 cm (20 g) ginger
1 cm (10 g) galangal
1 teaspoon powdered turmeric
1 teaspoon powdered coriander
Small bunch of fresh coriander
1 to 2 bird’s eye chili
1 teaspoon dried shrimp
1 stalk of lemongrass
2 kaffir lime leaves
White pepper and Salt
Vegetable oil
Garnish
A stalk of spring onion, cut into rounds
1 fresh red chili, cut into rounds
1 to 2 limes, cut into quarters
Fresh coriander leaves
Bean sprouts
Fried shallots
• Put all the spices in a food processor or in a blender, except for the lemongrass and the kaffir lime leaves. Add 4 tablespoons of vegetable oil and reduce into a fine paste.
• Bruise the lemongrass root and tie into a knot to prevent it from breaking during cooking.
• Heat about 2 tablespoons of oil in a deep pan. Keep the heat low and fry the spice paste, along with the lemongrass and the kaffir lime leaves, until it is fragrant and the color has darkened.
• Add coconut milk and water, and simmer over a medium heat until it comes to a boil.
• Add the fish balls, the tofu puffs and, finally, the shrimp. Cook for a further 2 minutes, just until the soup comes to boil again. The shrimp are done once they turn orange. They will become chewy if you overcook them.
• Meanwhile, boil the udon for two minutes or soak them in hot water for five minutes until you’re able to untangle them.
• Drain and divide them into the serving bowls, about 80 to 100 grams for each portion.
• Add the bean sprouts and pour the laksa soup on top. The heat will be enough to only cook them lightly so they still retain their crunch.
• Garnish with fried shallots, chili, spring onions and few fresh coriander leaves. Squeeze some lime, to your taste, into the soup and serve immediately.
— All Photos by Theodora Hurustiati
