Warming, punchy laksa with silky coconut broth, flaky cod and slurpable udon noodles. This one’s fast, fragrant and full of goodness.
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Serves
2
Cod Fillet
Garlic
Fresh Ginger
Water
Curry Laksa Paste
Light Coconut Milk
Water
Makrut Lime Leaf
Soy Sauce
Fish Sauce
Pak Choi
Udon Noodle
Fresh Coriander
Olive Oil Spray
Serves
2
Cod Fillet
Garlic
Fresh Ginger
Water
Curry Laksa Paste
Light Coconut Milk
Water
Makrut Lime Leaf
Soy Sauce
Fish Sauce
Pak Choi
Udon Noodle
Fresh Coriander
Olive Oil Spray
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Step 1.
Cut the cod into bite-sized pieces and set aside.
Step 2.
Peel and finely grate the garlic and ginger. Finely slice the kaffir lime leaves, discarding the tough stems.
Step 3.
Heat a large nonstick frying pan over a medium heat and give it a couple of sprays of olive oil. Add the garlic, ginger and water. Let that cook for 1 min to soften, then stir in the laksa paste and cook for 1 more min until fragrant.
Step 4.
Pour in the coconut milk and water, then bring it all to a gentle simmer. Add the sliced makrut lime leaves and let everything bubble away for 5 mins.
Step 5.
Meanwhile, separate the pak choi leaves, trim the ends, and slice each leaf and stem in half lengthwise.
Step 6.
Add the pak choi and cod to the pan. Simmer gently for 5 mins, stirring a couple of times, until the cod is opaque and flakes easily. Stir in the soy sauce and fish sauce.
Step 7.
Cook the udon noodles following pack instructions, then divide between bowls. Ladle over the laksa and finish with picked coriander leaves.
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