Laksa Soup with Beatrix Chenin Blanc

By midnight feast, @larathefoodgoddess, @hellohanneke & @tantra_and_terroir

Laksa is a spicy noodle soup popular in the Peranakan cuisine and Malay cuisine of Southeast Asia. Enjoy this delicious hearty meal with our Jason’s Hill Beatrix Chenin Blanc.

Ingredients:

  • 4 Tbsp peanut oil or coconut oil
  • 1 portion laksa paste (recipe below)
  • 8 kaffir lime leaves
  • 1 Tbsp soy sauce
  • 2 Tbsp palm sugar
  • 1 cup stock (vegetable or chicken)
  • 1 tin coconut cream
  • 2 limes (juice squeezed)
  • 400g rice noodles, softened in hot water
  • 1 block tofu, coated in salt and corn flour, shallow fried till crispy

Optional:
You can replace the tofu with poached prawns or chicken if you do not want to keep it vegan.

Accompaniments:

  • Fresh herbs: Coriander, Vietnamese basil
  • Spring onions, thinly sliced
  • Chilli oil
  • Bean sprouts
  • Mushrooms

Method for Laksa Soup:

  • Prepare the base: Heat oil in a large pot. Stir fry the laksa paste until fragrant.
  • Add seasoning: Stir in the chopped palm sugar and soy sauce.
  • Build the soup: Add the stock, kaffir lime leaves, and coconut cream. Bring to a simmer.

Final touch:

  • Squeeze in lime juice just before serving.
  • Serve with softened noodles, crispy tofu, and your choice of accompaniments.
  • Ingredients for Laksa Paste:
  • 15 cashew nuts, soaked in hot water for 30 minutes
  • 6 dried red chillies, soaked in hot water for 30 minutes
  • 2 Tbsp miso paste (vegan substitute for shrimp paste)
  • 1 white onion, chopped
  • 6 garlic cloves
  • 6 cm piece of ginger, peeled and chopped
  • 4 sticks lemongrass, white part only, chopped
  • 2 cm piece of fresh turmeric (or 1 tsp turmeric powder)
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 4 Tbsp peanut oil

Method for Laksa Paste:

  • Prep ingredients: Drain the soaked cashews and chillies, discarding the water.
  • Blend: Blitz all ingredients in a food processor until a smooth paste forms.
  • Store: Bottle the paste. It’s best left to mature for a few weeks, but it can be used immediately.