On the list of foods I turn to for comfort eating, laksa comes pretty high. This South-East Asian, fishy noodle soup always reminds me of Singapore, bringing back happy memories of meals with my family there. While laksa is simply a one-pot meal, it’s the contrasting flavours and textures contained in that one bowl which make it special. The rich, spicy soup contrasts deliciously with the plain noodles, the cool pieces of cucumber and slightly crunchy bean sprouts. There is something very pleasurable about slurping up the slippery noodles and hunting for a juicy prawn or bouncy fish ball.
As is characteristic of South East Asian dishes, there are many, many recipes for laksa. One broad distinction is between ‘laksa lemak’, made with rich, creamy-textured coconut milk, and the tangy Penang laksa, made from a tamarind-flavoured fish stock, which I ate at Gurney Drive esplanade in Penang. A truly memorable laksa I enjoyed was chef Peter Gordon’s smoked chicken laksa, served in small bowls as a sensationally flavourful canapé at a smart drinks reception.
The recipe below comes from my Singaporean uncle, Kim Bong, who cooks a vast pot of laksa for family get-togethers, nipping out to pick the laksa leaf from his garden as a garnish just before serving it. Ingredients such as galangal, blachan, dried shrimps and Chinese fish balls can all be bought in Chinese supermarkets. The addition of dried shrimps – finely ground in a food processor – both thickens the broth and gives a fishy sweetness. I sometimes make this using home-made prawn stock as the base for an extra punch of seafood flavour. You can add in fried tofu, chunks of salmon, chopped up squid or different types of noodles as you wish. It’s one of those dishes that lends itself to experimenting with.
Uncle Kim’s Laksa
3 stalks of lemon grass
2 small onions, peeled and chopped
4 cloves garlic, peeled and chopped
a 5 cm piece of galangal, peeled and chopped
1 tsp blachan (dried shrimp paste)
1 tsp ground turmeric
1 tsp ground chilli
4 tsp ground coriander
225g of bean sprouts, blanched
450g fresh thick round Chinese noodles
2-3 tbsp oil
2 x 400ml tins of coconut milk
75g dried shrimps, finely ground
200g Chinese white fish balls
8 raw peeled tiger prawns
1/2 cucumber, peeled and cut into short fine strips
a handful of laksa leaf (Vietnamese coriander) or coriander sprigs
Peel the tough outer casing from lemon grass and finely chop the white bulbous part of the stalks. Blend together the lemon grass, onion, garlic, galangal, blachan, turmeric, chilli and ground coriander into a paste.
Divide the noodles and bean sprouts among four deep serving bowls.
Heat the oil in a large,, heavy-based saucepan. Fry the onion paste, stirring often, for 10 minutes till fragrant. Mix in the coconut milk and, stirring, bring to the boil. Mix in the ground dried shrimps and simmer for 5 minutes. Add in the fish balls and tiger prawns. Simmer gently until the fish balls are heated through and the prawns cooked; a matter of minutes. Taste and season with salt, if required.
Pour the coconut soup over the noodles and bean sprouts. Top with cucumber shreds and coriander and serve at once.