LASKA NIGHT FOR 2

NYONYA STYLE LAKSA

Menu details

Important info

Insulated packaging keeps ingredients fresh
Includes frozen tiger prawns that will defrost during transit
Transfer chilled ingredients to the fridge on arrival
Cook within 48 hours of delivery
Cooking guide included for a seamless experience
Ordering for a special occasion? Remember to select premium delivery or have it delivered the day before.

Nutritional information

Listen now

Estimated prep and cook time:

60 mins

Ingredients from your kitchen:

Salt
Cooking oil
Eggs

Heat level:

Medium

Key info

Hero ingredient

This paste forms the base soup or gravy of the laksa so it's important that it's full of flavour. It's made from garlic, shallots, lemongrass, galangal, dried chillies, whole spices and candlenuts. The dried chillies are soaked before being used in the paste and the candlenuts are used in this recipe for their high oil content and rich nutty flavour. The laksa paste in your box has been chosen for its flavour properties and the depth it adds to the dish.

Heritage of the dish

Laksa is a noodle soup originating from descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia. History tells us that Chinese traders began to marry local Malaysian women and the two cultures became intertwined. This also meant a combination of cuisines. The wives brought their own spices and flavours to traditional chinese soups creating Laksa in the process. While these regions all produce authentic versions of the dish each region has their own variation that is slightly different from the others and depends on what ingredients were easily available to the people cooking the dish.

Notes from the chef

Ping Coombes

0:00

Read transcript

Laksa is a spicy noodle soup popular in Southeast Asia. In Malaysia, we have many variations. We have the Nyonya Laksa we have Laksa Sarawak. We have to Pinam Asam Laksa and each one of these starts life with the spicy paste Laksa is very popular in Southeast Asia. We eat during breakfast, lunch or dinner. Like most Malaysian dishes Nyonya Laksa is with the addition of coconut milk. It's a bit creamy and they are also known as Curry Laksa in Malaysia. It's usually also with additional dry prawns to give the pace and the broth a little bit more Oh Mami, we also have Asam Laksa, which is one of Malaysia's favourites as well. It has no coconut milk and heavy on the tamarind and mackerel. Some people love it and some people find it a little bit too fishy. Me, I love it. If you're ever in Penang, you have to try to Penang Asam Laksa the other favourite one is Sarawak Laksa now as the name suggests that it is originated from Sarawak and the Sarawakians are very proud of this dish is slightly different than the curry laksa is less coconut tea but it's got more ground spices in it. It is one of Sarawak's most iconic dish there are many variations of Laksa depending on which part of Malaysia you come from. But the curry Laksa, I have to say, is a general favourite of everyone that I've come across a good laksa starts life with a good spice paste. It can be pre-made. There are many many good quality Laksa paste and lets be honest we do need that bottle sources in our cupboard from time to time, but nothing beats making Laksa paste from scratch. I also love Laksa with lots of different toppings to create different textures. That's why I love my Laksa with Yin-Yang Noodles, Yin-Yang are opposites, so we have rice noodles and also wheat noodles to provide that texture. That difference in texture really makes a difference to how your Laksa tastes and the comfort that it brings you. Why not have a Laksa party? Get your soup base ready, your toppings, your noodles, and let your friends and family assemble their own perfect bowl of Laksa.

Recipe details

Nyonya Chicken & Prawn Laksa

Prawn

Summary

A steaming bowl of fragrant, spicy broth with two types of noodles, prawns and a runny egg is infamous in Malaysia. The warming Laksa paste is mixed with creamy coconut milk creating a delicious broth, the dish is finished with crunchy shallot flakes and sharp refreshing lime.

Key facts

60 mins

1 of 5

905

Malaysia

Heat

Allergens

Crustaceans, Eggs, Gluten, Soya, Tree Nuts

Health Nugget

Prawns are a brilliant choice of lean protein. They are rich in many essential nutrients including vitamin D and selenium, both of which can help boost your immune health.

Kitchen Tips

If you want to get ahead you can prepare all your ingredients up to step 3 the day before, once you are ready to serve just bring everything to room temperature before continuing to make your laksa!

Equipment Required

A knife, chopping board, rolling pin, small saucepan, sieve, tongs or slotted spoon, large saucepan or high sided frying pan, ladle.

Ingredients

Dried rice vermicelli

Dried egg noodles

Cooking oil*

Salt*

Water*

Lemongrass

Chicken

Tiger prawns

Egg(s)*

Laksa paste

Coconut milk

Chicken stock powder

Fried tofu

Beansprouts

Fresh mint

Lime

Fried shallot flakes

*From your kitchen

Macros Per Person

NUTRITION

PER PERSON

Protein (g)

Energy (kcal)

905

Fat (g)

Carbohydrate (g)

Based on 2 person recipe and uncooked raw ingredients provided.

Malaysian

Seafood

Chicken & Tiger Prawn Laksa

Ping’s Nyonya laksa is a creamy and flavourful coconut based noodle soup topped with juicy tiger prawns, poached chicken and fragrant garnishes. The base of this laksa is made using an authentic complex paste that adds real depth of flavour to the dish. This deliciously moreish dish is perfect for comfort food seekers.

Experience includes everything you need to cook: