Complex in flavour but simple to make with this UCOOK recipe, you are in for a treat with this laksa. This Southeast Asia dish serves up bags of flavour, created by oven-roasted sweet potato & rice noodles, which soak up the wonderful combination of coconut milk infused with Spice & All Things Nice Thai Red Curry Paste, ginger, spinach & spring onion. Served with toasted cashews for a crunchy garnish.
Thai Coconut Laksa
Thai Coconut Laksa
with rice noodles & spinach
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Cashew Nuts
- Coconut Milk
- Flat Rice Noodles
- Fresh Ginger
- Lime Juice
- Onion
- Onions
- Spice & All Things Nice Thai Red Curry Paste
- Spinach
- Spring Onion
- Spring Onions
- Sweet Potato Chunks
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
SWEET POTATO
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
INTO THE PAN
Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SMELL THOSE AROMAS
Place a pot over medium heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the ginger, the curry paste and fry until fragrant, 1-2 minutes (shifting constantly). Add in the coconut milk, and mix until smooth. Add the noodles and 150ml [300ml]|#7DA0D7 of water. Cover and simmer, stirring occasionally to submerge the noodles in the sauce as they start to soften, 6-8 minutes.
EARTHY Spinach
Stir through the Spinach and cook until wilted, 2-3 minutes. Remove from the heat and mix in the lime juice (to taste) and season.
LEKKER LAKSA
Bowl up the laksa and top with the sweet potato. Garnish with spring Onion and cashews. Now, it’s time to munch!
SWEET POTATO
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
INTO THE PAN
Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SMELL THOSE AROMAS
Place a pot over medium heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the ginger, the curry paste and fry until fragrant, 1-2 minutes (shifting constantly). Add in the coconut milk, and mix until smooth. Add the noodles and 150ml [300ml]|#7DA0D7 of water. Cover and simmer, stirring occasionally to submerge the noodles in the sauce as they start to soften, 6-8 minutes.
EARTHY Spinach
Stir through the Spinach and cook until wilted, 2-3 minutes. Remove from the heat and mix in the lime juice (to taste) and season.
LEKKER LAKSA
Bowl up the laksa and top with the sweet potato. Garnish with spring Onion and cashews. Now, it’s time to munch!
SWEET POTATO
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
INTO THE PAN
Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SMELL THOSE AROMAS
Place a pot over medium heat with a drizzle of oil. When hot, fry the Onion until golden, 6-7 minutes (shifting occasionally). Add the ginger, the curry paste, and fry until fragrant, 1-2 minutes (shifting constantly). Add in the coconut milk and mix until smooth. Add the noodles and 450ml [600ml]|#7DA0D7 of water. Cover and simmer, stirring occasionally to submerge the noodles in the sauce as they start to soften, 8-10 minutes.
EARTHY Spinach
Stir through the Spinach and cook until wilted, 3-4 minutes. Remove from the heat and mix in the lime juice (to taste) and season.
LEKKER LAKSA
Bowl up the laksa and top with the sweet potato. Garnish with spring Onion and cashews. Now, it’s time to munch!
SWEET POTATO
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
INTO THE PAN
Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SMELL THOSE AROMAS
Place a pot over medium heat with a drizzle of oil. When hot, fry the Onion until golden, 6-7 minutes (shifting occasionally). Add the ginger, the curry paste, and fry until fragrant, 1-2 minutes (shifting constantly). Add in the coconut milk and mix until smooth. Add the noodles and 450ml [600ml]|#7DA0D7 of water. Cover and simmer, stirring occasionally to submerge the noodles in the sauce as they start to soften, 8-10 minutes.
EARTHY Spinach
Stir through the Spinach and cook until wilted, 3-4 minutes. Remove from the heat and mix in the lime juice (to taste) and season.
LEKKER LAKSA
Bowl up the laksa and top with the sweet potato. Garnish with spring Onion and cashews. Now, it’s time to munch!
Frequently Asked Questions
What is the preparation time for Thai Coconut Laksa?
The preparation time for Thai Coconut Laksa with rice noodles & spinach is between 30 and 50 minutes.
What is the total time required to make Thai Coconut Laksa with rice noodles & spinach?
The total time required to make Thai Coconut Laksa with rice noodles & spinach is between 40 and 60 minutes.
How many servings does Thai Coconut Laksa provide?
4 servings
What are the main ingredients in Thai Coconut Laksa?
Cashew Nuts, Coconut Milk, Flat Rice Noodles, Fresh Ginger, Lime Juice, Onion, Onions, Spice & All Things Nice Thai Red Curry Paste, Spinach, Spring Onion, Spring Onions, Sweet Potato Chunks
What is the nutritional information of Thai Coconut Laksa?
Calories: 726, Carbs: 106.1 grams, Fat: grams, Protein: 13.7 grams, Sugar: 17 grams, Salt: 1537 grams
How do I prepare Thai Coconut Laksa?
SWEET POTATO: Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway). INTO THE PAN: Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. EARTHY SPINACH: Stir through the spinach and cook until wilted, 2-3 minutes. Remove from the heat and mix in the lime juice (to taste) and season. SMELL THOSE AROMAS: Place a pot over medium heat with a drizzle of oil. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). Add the ginger, the curry paste and fry until fragrant, 1-2 minutes (shifting constantly). Add in the coconut milk, and mix until smooth. Add the noodles and 150ml [300ml]|#7DA0D7 of water. Cover and simmer, stirring occasionally to submerge the noodles in the sauce as they start to soften, 6-8 minutes. LEKKER LAKSA: Bowl up the laksa and top with the sweet potato. Garnish with spring onion and cashews. Now, it’s time to munch!
What should be prepared from my kitchen to make Thai Coconut Laksa?
Cashew Nuts, Coconut Milk, Flat Rice Noodles, Fresh Ginger, Lime Juice, Onion, Onions, Spice & All Things Nice Thai Red Curry Paste, Spinach, Spring Onion, Spring Onions, Sweet Potato Chunks
How many calories does Thai Coconut Laksa have?
726 calories
How much fat content does Thai Coconut Laksa have?
grams
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