Goat Laksa

Ingredients (Serves 4)

  • 1 tablespoon olive oil
  • 600g diced
  • 750ml stock
  • 6 dried red chillies, de-seeded
  • 2 medium onions, chopped
  •  6 candle nuts
  • 2 tablespoons blachan (dried shrimp paste)
  • 2 small knobs galangal, peeled and chopped
  • 2 stems lemongrass (white part only), sliced
  • 2 tablespoons peanut oil
  • 1 teaspoon ground turmeric
  • 1 teaspoon dried coriander
  • 250g fresh bean sprouts
  • 375g fresh rice noodles (wide)
  • 1 Lebanese cucumber, peeled and cut into strips
  • Small bunch Vietnamese mint (aka “laksa leaf”). Shredded
  • 2-6 cups coconut milk (to taste – use less if a commercial product)
  • Sambals and fresh quartered limes (to serve)


  • Heat olive oil in large heavy-bottomed pan and brown meat well (in batches if required).
  • Add stock, bring to boil and simmer 45 minutes, or until almost tender.
  • Soak dried chillies in hot water for 10 mins.
  • Puree chillies, blachan, onions, galangal, candle nuts and lemongrass in food processor with as much of the soaking fresh water from the chillies as needed to blend.
  • Heat peanut oil, fry pureed mix gently until brown and fragrant, stirring frequently, add turmeric and coriander fry for 1 minute longer.
  • Add stock and meat, bring to the boil and simmer 20 minutes.
  • Prepare rice noodles according to packet instructions and add to the laksa.
  • Add coconut milk, taste and adjust seasonings if required.
  • Serve soup topped with bean sprouts, cucumber and shredded mint.  Serve the sambal(s) and limes separately.