Low Fodmap Singapore Laksa

One of my husbands and my MOST favourite Asian dishes is Laksa. We lived in Singapore for almost 7 years and since we moved back to Australia our cravings for Laksa have only led to disappointment from the horrible westernised versions served even in Chinatown… (although I know there is a hidden find somewhere in Adelaide!). The other hurdle has been the onion, eschalots, or some versions also have garlic that is used in the paste. After a few bad experiences, sore tummies and our fussiness for REAL Laksa, I started to experiment at home making my own paste. The first version was ok… So when the 4 Blades magazine posted a recipe after their trip to Singapore approved by their Laksa experts, well of course I was going to give it a go – with a few tummy friendly adjustments of course! The result, well, “Best ever” from my husband and 2 full happy bellies 😋

This slideshow requires JavaScript.

LOW FODMAP SINGAPORE LAKSA

Servings 2 | Prep Time 15 mins | Total Time 30 mins

Ingredients

Broth

  • 4 green prawns shell on (or squid slices)
  • 1 chicken thigh (diced)
  • 1 tablespoon stock paste (I use my FODMAP friendly Odds and Ends Veggie stock paste)
  • 400g boiling water
  • 1/2 teaspoon salt
  • 1 teaspoon palm sugar
  • 200g dried rice noodles
  • 200g coconut cream
  • 8-10 fried tofu puffs

Paste

  • 6 dried chillies (or 6 small fresh chillies)
  • 4 tablespoons dried shrimp
  • 1/8 teaspoon Hing (Asafoetida) powder*
  • 2 stalks leek sliced (green part only)
  • 2 candlenuts (or macadamia nuts)
  • 1 stalk lemongrass (white part only)
  • 1 Cm galangal (peeled)
  • 1 teaspoon shrimp paste
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon turmeric
  • 40g sesame oil or coconut oil

Toppings

  • 50g bean sprouts
  • 2 stalks spring onion sliced (green tops only)
  • Bok Choy (Optional)
  • Basil (Optional)

Method

Paste

  1. Add dried chillies and dried shrimp to a small bowl. Cover with warm water and let sit for 5 minutes and the drain the water.
  2. Add sliced leek, candlenuts, lemongrass, galangal, shrimp paste, coriander seeds, turmeric, Hing and the soaked and drained chillies and shrimp to a small frying pan over medium heat. Cook for 1 to 2 minutes or until fragrant. Allow to cool completely.
  3. Place the cooled spices spice mixture in a food processor. Process until finely chopped. Add the oil and then process until a smooth paste forms.

Broth

  1. Boil Water
  2. Heat oil in a large saucepan over medium heat. Add Laksa paste and cook, stirring, for 2 minutes or until fragrant
  3. Add the stock paste and palm sugar and stir to combine, then bring to a simmer.
  4. Peel the prawns leaving the tails on (for presentation)
  5. Add chicken, return to a simmer and cook for 4 minutes. Add prawns and cook for 1 minute or until chicken is cooked through and prawns are almost cooked
  6. Add coconut cream, and tofu puffs. Stir gently to combine, then bring almost to a simmer. Reduce heat to low and cook for 2 minutes or until prawns are just cooked, and the tofu puffs are heated through.
  7. Make up noodles as per packet instructions
  8. Place the cooked noodles into two large bowls, pour the broth over the top

Toppings

  • Peel the prawns leaving the tails on (for presentation)
  • Top with Prawns, Bean sprouts, Bok Choy, Basil and chopped Spring Onions

Thermomix Method

Paste

  1. Add dried chillies and dried shrimp to a small bowl. Cover with warm water and let sit for 5 minutes and then drain the water.
  2. Add sliced leek, candlenuts, lemongrass, galangal, shrimp paste, coriander seeds, turmeric, Hing and the soaked and drained chillies and shrimp to the bowl. Process on Speed 10 / 10 seconds then scrape down sides.
  3. Process again Speed 7 / 3 seconds. Scrape down sides and repeat 2 or 3 more times.
  4. Add the oil and cook 3 minutes / 100C / Stirring Speed.

Broth

  1. Boil the water.
  2. Add the green prawns, the diced chicken thigh and stock paste to a heatproof bowl. Pour boiling water over them and let sit for at least 5-10 minutes.
  3. Scoop out the cooked prawns and set aside.
  4. Add the broth with the chicken pieces and salt and sugar to the bowl with the Laksa paste. Cook for 15 minutes / 100C / Speed 1.5
  5. Check the broth, and add the tofu puffs and then cook for a further 15 minutes / 100C / Speed 1.5.
  6. Make up noodles as per packet instructions
  7. Allow soup to come off the boil. Add the coconut cream and cook 1 minute / 90C / Speed 2
  8. Place the cooked noodles into two large bowls, pour the broth over the top.

Toppings

  1. Peel the prawns leaving the tails on (for presentation)
  2. Top with Prawns, Bean sprouts, Bok Choy, Basil and chopped Spring Onions

Notes:

*Hing/Asafoetida Powder can be found at your local Indian grocery store or www.herbies.com.au

**If you are not eating the Laksa straight away, the paste can be kept in an airtight container in the freezer for up to a week or frozen for 1-2 months.

Like a printer friendly version? Click here!

P.S. Like our recipes and posts? Feel free to share our Facebook and website with your friends and family!

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s