Alive and Cooking

Calamari Laksa

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6 squid tubes, scored

1 red onion, finely sliced

1 carrot, julienne

80 g bean sprouts

1 pak choy, quartered

1 packet cooked rice noodles

1 L chicken stock

500 ml coconut milk

Extra virgin olive oil


1 lemongrass stick, roughly chopped

3 knobs ginger

1 bunch coriander roots

4 red chilli

4 shallots

1 tbsp. chicken stock

2 tbsp. extra virgin olive oil


In a food processor, thoroughly blitz the lemongrass and ginger. Add the coriander roots, chilli, shallot, oil, stock and blitz until smooth.

In a pan with a good splash of oil, fry off 4 tbsp. laksa paste (store the rest in the fridge in an air-tight container). Add the red onion and carrots. Cook until just soft. Add the squid, stock, coconut milk and bring to the boil. Simmer for 5 – 8 mins. Tumble in the pak choy and noodles, stir to combine and serve with a garnish of bean sprouts.

Serves 4 - 5

Calamari Laksa