The 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