Katong Laksa with a Twist

Ingredients

• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 500ml (2 cups) chicken or vegetable broth 500ml (2 cups) chicken or vegetable broth
• 200g (7 oz) shrimp, peeled and deveined 200g (7 oz) shrimp, peeled and deveined
• 150g (5 oz) fish cake, sliced 150g (5 oz) fish cake, sliced
• 100g (3.5 oz) bean sprouts 100g (3.5 oz) bean sprouts
• 100g (3.5 oz) bok choy, chopped 100g (3.5 oz) bok choy, chopped
• 100g (3.5 oz) mushrooms, sliced 100g (3.5 oz) mushrooms, sliced
• 2 tablespoons laksa paste 2 tablespoons laksa paste
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• Laksa leaves, for garnish Laksa leaves, for garnish
• Fresh red chili, sliced (optional) Fresh red chili, sliced (optional)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 20g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 20g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Soak the rice noodles in hot water for about 10 minutes or until softened. Drain and set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the laksa paste and cook for 2-3 minutes until fragrant.
3. 3.
   Add the coconut milk and chicken or vegetable broth to the pot. Stir well and bring to a simmer.
4. 4.
   Add the shrimp, fish cake, bok choy, and mushrooms to the pot. Cook for 5-7 minutes until the shrimp is cooked through and the vegetables are tender.
5. 5.
   Stir in the fish sauce and lime juice. Adjust the seasoning according to taste.
6. 6.
   Divide the soaked rice noodles among serving bowls. Ladle the hot laksa broth over the noodles.
7. 7.
   Garnish with bean sprouts, laksa leaves, fresh red chili (if desired), and a squeeze of lime juice.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Rice noodles — Make sure to soak the rice noodles in hot water until they are softened but still slightly firm to the bite. Over-soaking can result in mushy noodles.
• Laksa paste — Adjust the amount of laksa paste according to your spice preference. Add more for a spicier laksa or less for a milder flavor.
• Shrimp — To ensure the shrimp cooks evenly, make sure they are peeled and deveined before adding them to the laksa broth.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Fish cake — Look for pre-sliced fish cake at your local Asian grocery store for convenience.

Tips & Tricks

• For a vegetarian version, replace the shrimp and fish cake with tofu or tempeh.
• Customize the toppings by adding sliced boiled egg, fried shallots, or chopped cilantro.
• Adjust the spiciness by adding more fresh red chili or chili flakes.
• If you prefer a thicker broth, simmer the laksa for a longer time to reduce the liquid.
• Leftover laksa can be refrigerated and reheated the next day. The flavors will develop even more, making it even tastier.

Serving advice

Serve the Katong Laksa hot in individual bowls, allowing each person to customize their toppings according to their preference. Provide lime wedges on the side for an extra tangy kick.

Presentation advice

To enhance the presentation, arrange the toppings neatly on top of the noodles and garnish with laksa leaves and fresh red chili slices. The vibrant colors and aromatic aroma will entice anyone to dig in.