Enjoy a comforting bowl of laksa with Dapur Mariae Laksa Paste, a vegan and gluten-free paste crafted in the UK. This aromatic blend of lime leaves and lemongrass delivers authentic depth of flavour for a rich broth.
Preparation and Usage
In a large saucepan, combine 1 jar of laksa paste, a 400 ml can of coconut milk, 1.5 litres of water, and 1 stock cube (chicken or vegetable). Bring everything to the boil, then add 650 g of diced chicken breast. Reduce to a simmer and cook until the chicken is tender and fully cooked through. Divide cooked noodles of your choice between four bowls, ladle the fragrant Laksa broth over the top (traditionally, this dish is served with rice vermicelli noodles or egg noodles). Add half a hard-boiled egg and a handful of blanched bean sprouts to each bowl. Finish with sliced red chilli and a sprinkle of fresh coriander or chopped spring onions. Cooks tip: For a more indulgent version, top with cooked prawns and tofu. You can also swap the chicken for a mix of vegetables, tofu, or tempeh for a satisfying vegetarian alternative.
Ingredients
Red onion, Rapeseed oil, Lemongrass, Kashmiri chilli powder, Turmeric powder, Salt, Water, Garlic, Tamarind concentrate, Sugar, Curry powder (coriander, chilli, black pepper, white pepper, lentils, rice), Curry leaves.
Nutritional data
Typical Values: Per 100g / Per 100ml
| Energy Kj | 1919.7 |
| Energy Kcal | 465.9 |
| Fat | 46.8g |
| - of which saturates | 3.3g |
| Carbohydrates | 12.5g |
| - of which sugars | 2.2g |
| Fibre | - |
| Protein | 2.1g |
| Salt | 5.5g |
