5-Minute Lazy Laksa (Curry Beehoon)
by Shu Han Lee
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Easy
This incredibly quick laksa recipe uses Rempapa's Peranakan turmeric and lemongrass base. It's rich, fragrant and punchy.
Recipe from our friends at Rempapa.
Ingredients for quick laksa curry
Serves: 2
- 2 nests of dried ‘instant’ rice vermicelli noodles (beehoon)
- 2 heaped tbsp of Rempapa Peranakan Turmeric & Lemongrass
- 2 tablespoons of neutral oil
- 200ml coconut milk
- 200ml water
- 2tsp fish sauce, or to taste
- 1 handful frozen peas
- 1 handful sugar snaps, sliced diagonally
- 1 block silken tofu, cut into cubes
- Handful of fresh herbs
- Rempapa Red Hot Sambal Tumis
Method
- Pour boiling water over the rice noodles, cover and soak till pliable.
- In the meantime, over medium heat, fry the spice paste in oil till very fragrant.
- Stir in the coconut milk and water and bring to a gentle boil. Season with the fish sauce, to taste.
- Throw in the frozen peas and simmer till just cooked.
- Drain the noodles and arrange in bowls with the sugar snaps, tofu cubes and herbs.
- Pour the hot curry laksa broth over, and finish with extra sambal.
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About the author
Shu Han Lee is a Singaporean cook, illustrator and designer. The Sunday Times named her as one of Britain's best food bloggers (www.mummyicancook.com), and she frequently hosts supper clubs, pop-ups and workshops. Born and raised in Singapore, Shu Han Lee now lives in London. She is a cookery writer and author of Chicken and Rice, Southeast Asian recipes from a London Kitchen. And she also runs her own business; rempapa.
