Thai beef laksa

Preparation time:
50 mins
Cooking time:
120 mins
Serves:
4
Warm, tasty, exotic - the perfect winter soup substitute.

Ingredients

500g beef chuck steak, cut into 5cm pieces
5 cups water
200ml coconut cream
2 tblsps palm sugar
2 tsps dark soy sauce (not sweet)
2-3 tblsps light soy sauce
Sunflower oil, for deep frying

500g flat dried egg noodles


Curry Paste

1 tblsp coriander seeds, roasted
1 tblsp cumin seeds, roasted
1 tsp ground nutmeg
1 tsp mace
1 tblsp curry powder
1 tsp cardamom pod seeds, roasted
1 tsp salt
15 dried long chillies (10g), deseeded, soaked and drained
6 red eschalots (250g), peeled, diced
4 cloves garlic, peeled
1 tblsp peeled and grated fresh turmeric
2 tblsps peeled and grated fresh ginger
5 coriander roots
100ml vegetable oil, for frying

Method

1 Place steak and water in a saucepan. Bring to boil. Simmer, covered, for about 1½ hours until tender. Remove pan from heat. Set aside.

2 To make curry paste, place all spices in a food processor. Process until ground. Add salt and chillies. Process until almost smooth. Add remaining ingredients, except oil. Process until smooth.

3 Place paste and oil into a cold frying pan. Slowly increase heat to low. Cook, stirring, for 5 minutes, or until paste is fragrant.

4 Slowly stir in a third of the coconut cream. Simmer over a medium heat until mixture begins to thicken and separate. Add another third of the cream and repeat method. Add remaining cream, sugar, sauces, beef and cooking liquid. Simmer, covered, for 20 minutes.

5 Heat enough sunflower oil in a saucepan over a medium heat for deep-frying. Add 150g of the noodles. Fry for about 10 seconds. Remove with a slotted spoon.

6 Cook remaining noodles in a saucepan of boiling water for about 4 minutes, or until tender. Drain.

7 To serve, divide boiled noodles among serving bowls. Top with hot curry and deep-fried noodles.

Author:
Stylist:
Cass Stokes
Photographer:
Stuart Scott

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