Quick Aussie Laksa Podcast By cover art

Quick Aussie Laksa

Quick Aussie Laksa

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 Dive into Darwin's favorite dish as Chef Tony shares his shortcut version of the iconic laksa. From night market revelations to chili-induced tears, this episode brings the heat and humor while teaching you how to create a bowl of comfort that would make any Malaysian grandmother proud (well, almost). His market tales and spice adventures perfectly complement this quick but authentic-tasting recipe.

Ingredients: Base:
  • 200g laksa paste
  • 2 tbsp oil
  • 4 garlic cloves, minced
  • 2 inches ginger, grated
  • 2 lemongrass stalks, bruised
  • 2 cans coconut milk
  • 4 cups chicken stock
  • 2 tbsp fish sauce
Proteins:
  • 500g chicken thigh, sliced
  • 16 large prawns, peeled
  • 200g hokkien noodles
  • 200g rice noodles
Garnish:
  • 2 cups bean sprouts
  • 1 bunch each: Vietnamese mint, regular mint, coriander
  • 4 lime wedges
  • Fried shallots
  • Sambal oelek to taste
Instructions:
  1. Fry laksa paste, garlic, ginger, lemongrass in oil
  2. Add coconut milk and stock, simmer 10 minutes
  3. Add chicken, cook 5 minutes
  4. Add prawns, cook 3 minutes
  5. Cook both noodles separately, divide into bowls
  6. Pour over soup and proteins
  7. Top with garnishes, serve with sambal


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