Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
- 2 Cups (475 ml) Beef Stock, low salt
- 2 Tablespoons (30 ml) Vegetable Oil , divided
- 1 Cup (237 ml) Water
- 12 Oz (340 g) Sirloin or Flank Steak
- 1/2 Cup (250 g) Laksa Curry Paste
- 2 Kaffir Lime Leaves (or juice 1/2 lime), stems and center rib removed
- 2 Cups (450 g) Coconut Milk
- 1 Tablespoon (15 ml) Thai fish sauce, (nam pla)
- 8 Oz (75 g) Fresh Laksa Noodles, or other thick rice noodles, cooked according to packet instructions
- Garnish with bean sprouts, ground cashews or peanuts, fresh cilantro, fresh mint, slices of fresh red chile, hot sauce such as Sambal Oelek
Additional Ingredients if Using a Prepared Rather Than Homemade Laksa Paste
- 2 Cloves Garlic
- 1 Tablespoon (5 g) Fresh Grated Ginger
- 1 Stalk of Lemongrass, outer layers removed, white part only
- If using Homemade Curry Paste, omit the step 2 below. Using the additional fresh ginger, lemongrass and garlic will add extra flavor to a prepared curry paste and are not needed if using the fresh homemade version.
- Lightly coat a soup pot with vegetable oil over medium heat. Add the garlic, lemongrass and ginger, stirring frequently to prevent sticking or burning the ingredients. Continue cooking for 3 minutes.
- Add 1/2 cup of Laksa Paste and cook for about 5 minutes.
- Add water and low salt beef stock and simmer for 10 minutes.
- Add the coconut milk and fish sauce to the soup. Bruise the lime leaves by folding them a few times and add to the soup. Reduce the heat to a low simmer.
- Heat a skillet and coat lightly with vegetable oil. Lightly salt and pepper the beef on both sides, then brown on each side (approximately 2-3 minutes depending on the thickness you have selected). Prepare to your desired level of doneness. Set aside.
- Taste and adjust the seasoning. Additional laksa paste can be added for extra spice, more fish sauce or lime juice will add some tartness, or a little brown sugar or tamarind sauce will create sweet and sour notes. Keep in mind that the soup can be slightly salty which should balance out once the soup is added to the noodles.
- Divide the prepared warm noodles into bowls.
- Cut the steak on the bias.
- Ladle soup over the noodles and top with trimmed bean sprouts, fresh cilantro and mint (optional). Top each bowl with a few slices of beef.