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Make Ahead "Canned" Laksa

Make Ahead "Canned" Laksa

For rushed weeknight meals or camping trips, make ahead dishes are a great way to put dinner on the table with minimal effort and time. Just add water and cook to reheat these bright South East Asian flavours!
This recipe is easy to scale and freezes well!
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Prep Time 1 hour
Cook Time 10 minutes
Servings: 4 servings
Course: Main Course, Soup
Ingredients Equipment Method

Ingredients
  

Inspired Laksa Paste
  • 1 ½ teaspoon fresh ginger grated
  • 1 ½ teaspoon coriander powder
  • 1 ½ tablespoon fresh cilantro optional
  • 1 ½ teaspoon paprika powder
  • 1 ½ teaspoon cumin powder
  • 1 ½ teaspoon turmeric powder
  • 1 ½ teaspoon five spice powder
  • 2 teaspoon red chili flakes optional
  • 5 tablespoons chicken bouillon paste
  • 6 cloves garlic minced fine
  • 2 teaspoon fish sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon peanut butter
  • 1 tablespoons lime juice
  • 2 tablespoon miso paste
  • 1 tablespoon sriracha optional
Laksa Soup Components
  • 1 recipe of Inspired Laksa paste or ½ cup of store bought Laksa paste
  • 1 can coconut milk
  • 1 bunch fresh spinach with stems cut off or 1 bag
  • ½ lb bean sprouts
  • ½ package vermicelli noodles cooked in water, but still firm
  • 1/4 lb shelled precooked shrimp leftover meat like beef slices, shredded chicken, pulled pork (optional)
  • 1 package fish balls optional
  • 1 package tofu puffs optional
  • 2-3 stalks green onion diced fine crosswise
  • 1 bunch fresh cilantro
  • 1 lime cut into wedges
For reheating
  • 3/4 cup boiling water per “can”

Equipment

  • Pint and a half canning wide mouth jar (quantity 4)
  • Pot or Dutch Oven

Method
 

Inspired Laksa Paste
  1. Toast spices in frying pan until fragrant
  2. Add toasted spices and remaining ingredients into small food processor or immersion/stick blender and blend until smooth.
Make Ahead “Canned” Laksa
  1. In a medium bowl, mix Inspired Laksa paste or store bought Laksa paste with 1 can of coconut milk
  2. Assemble“Canned” Laksa in the canning jar by pouring Laksa coconut concentrate into the bottom about 1/3 of the jar
  3. Layer on top of spinach and bean sprouts
  4. Add layer of shrimp, cooked meat, fish balls, tofu puffs
  5. Add another layer of spinach
  6. Add 1 cup of vermicelli noodles
  7. Add lime, cilantro and green onion (canning jar should be filled to the top)
  8. Screw on canning jar with lid – no need to seal or boil to seal.  Refrigerate or keep in cold cooler up to 5 days. Please note: This is not a proper food preservation process for extended storage.
When Ready to Eat
  1. Boil ¾ cup of water per “can” and empty contents of Make Ahead “Canned” Laksa into a pot or dutch oven and simmer to reheat until noodles are tender.