| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 6g | 4g | 22g |
| sugars | fibre | protein | salt |
| 18g | 3g | 2g | 0.5g |
From the first time I tried Malaysian Laksa with Greater Galangal, I was absolutely captivated. The combination of tropical fruits like pineapple, papaya, and mango with the unique zing of greater galangal strikes a balance that feels like an island vacation in every bite. Living in Miami, I’m blessed to be in a city that thrives on multicultural flavors, and this fruit-based laksa beautifully bridges the tropical tastes I’ve grown up with and the exotic flavors I seek to explore further.
Tropical Symphony in a Bowl
What I adore about this recipe is its vibrant harmony of textures and flavors. The juicy sweetness of fruits like lychee and rambutan meld perfectly with the crisp starfruit and seedless cucumber. Adding fresh mint, cilantro, and Thai basil takes the laksa up another notch, incorporating an herbaceous lift that dances on your tongue. This is somewhat similar to dishes like Thai Som Tum (Green Papaya Salad), but the coconut milk in this laksa adds an unparalleled creamy backdrop that ties all the elements together.
Health Benefits Abound
Beyond being a taste sensation, Malaysian Laksa with Greater Galangal is also packed with health benefits. The abundance of tropical fruits means it’s high in vitamins C and A, which are great for boosting your immune system and skin health. Greater galangal, a relative of ginger, is known for its anti-inflammatory and digestive benefits. Incorporating herbs like mint, cilantro, and Thai basil infuses the dish with antioxidants and essential nutrients that promote overall well-being.
With the inclusion of tamarind paste, fish sauce, and lime juice, this dish hits the perfect umami notes that make Southeast Asian cuisine so addictive. A touch of honey balances the tartness, while coconut milk adds a soothing creaminess without overwhelming the palate. And don’t forget the Thai red chilies—they provide just the right amount of heat to make this a truly invigorating dish.
If you’re a fan of ceviche or fruit salads with a twist, this laksa offers a similar yet uniquely enticing experience. It makes for an excellent starter or a refreshing main course, especially when paired with grilled seafood or even a light chicken satay. The adaptability of this recipe means it can shine at casual get-togethers and elegant dinner parties alike.
In conclusion, this Malaysian Laksa with Greater Galangal not only brings a colorful array of exotic flavors to your table but also nurtures your body with its nutrient-dense ingredients. It’s a dish that resonates with my Caribbean-Spanish roots while allowing me to explore the vibrant world of Southeast Asian cuisine. Trust me, once you try it, you’ll find yourself coming back to this recipe time and time again.
What You’ll Need
- 1 cup pineapple chunks
- 1 cup papaya chunks
- 1 cup mango chunks
- 1 cup lychee, pitted
- 1 cup rambutan, peeled and pitted
- 1 cup starfruit slices
- 1 cup seedless cucumber, thinly sliced
- 1/2 cup fresh mint leaves, chopped
- 1/2 cup fresh cilantro leaves, chopped
- 1/4 cup fresh Thai basil, chopped
- 2 tablespoons tamarind paste
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 1 teaspoon honey
- 1-inch piece of greater galangal, finely grated
- 2 Thai red chilies, sliced thinly
- 1/2 cup coconut milk
- Salt to taste
Method
Step One
In a large bowl, combine the pineapple chunks, papaya chunks, mango chunks, lychee, rambutan, starfruit slices, and seedless cucumber slices. Mix gently to combine the fruits evenly.
Step Two
Add the chopped mint leaves, chopped cilantro leaves, and chopped Thai basil to the fruit mixture. Toss gently to distribute the herbs throughout the salad.
Step Three
In a small bowl, whisk together the tamarind paste, fish sauce, lime juice, honey, and finely grated greater galangal until well combined.
Step Four
Pour the tamarind dressing over the fruit and herb mixture. Add the sliced Thai red chilies and coconut milk. Toss everything together gently to ensure the dressing coats the fruit and herbs evenly.
Step Five
Season the salad with salt to taste. Let the mixture sit for about 10-15 minutes to allow the flavors to meld together.
Step Six
Serve the Malaysian Laksa with Greater Galangal chilled or at room temperature. Enjoy the vibrant combination of fruits, herbs, and spicy-sweet dressing.
