Crab & Courgetti Coconut Laksa
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Prep: 15 mins
Cook: 10 mins
Laksa is a spicy coconut milk soup eaten in Malaysia and Indonesia. We've snuck some Cornish white crab and asparagus into ours. Trust us. You'll like it a lot-sa.
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410 kcal
(per portion)
Ingredients you'll need
  • 1 tsp coriander seeds
  • 2 red chillies
  • 2 garlic cloves
  • A thumb of ginger
  • A handful of coriander
  • 2 courgettes
  • 250g asparagus
  • 200ml coconut milk
  • 100g white crabmeat
From your kitchen
  • 2 tbsp cold water
  • 2 tsp olive oil
  • 500 ml boiling water
  • Sea salt
  • Freshly ground pepper
You'll need
  • Deep frying pan or wok
  • Bowl
  • Rolling pin or jar
  • Small food processor (optional)
  • Spiraliser or vegetable peeler
Step by step this way
  • 1.

    Warm a dry deep frying pan or wok over a low heat. Measure out 1 tsp of the coriander seeds. Add them to the pan. Toast for 1-2 mins till they smell nutty. Tip them into a bowl.

  • 2.

    Roughly crush the coriander seeds with the end of a rolling pin or the bottom of a jar. Pop them into a small food processor (see our tip if you don't have one). Roughly chop 1 of the chillies, scraping out the seeds and white bits for less heat. Add the chilli to the processor.

  • 3.

    Peel and roughly chop the garlic and ginger. Add them to the processor. Pick the leaves off the coriander and pop to one side to use as a garnish later. Roughly chop the stalks. Add them to the processor with 2 tbsp cold water. Blitz the chilli mix in the processor to make a rough paste.

  • 4.

    Trim the courgettes and use a spiraliser to turn them into courgette spaghetti. If you don't have a spiraliser, use a veg peeler to peel thick ribbons off them. Snap the woody ends off the asparagus. Chop into chunks around 3 cm long.

  • 5.

    Warm 2 tsp olive oil in the deep frying pan or wok. Add the chilli paste. Stir and fry over a medium heat for 2 mins till the pan smells spicy. Pour in 500ml boiling water. Add the coconut milk. Bring to the boil. Lower the heat.

  • 6.

    Add the asparagus to the pan. Simmer for 2-3 mins till just tender. Stir in the courgette ribbons and the crab. Simmer for 3-5 mins till the veg are just tender. Taste and add salt and pepper if it needs it.

  • 7.

    Finely slice the remaining chilli. Ladle the laksa into warm bowls. Top with chopped coriander leaves and sliced chilli to serve.