Laksa soup

Laksa soup
Rich • Fragrant • Warming
Serves 6 | ~5 hours

Ingredients

Venison
• 1 venison haunch (or slow-cooking joint)
• 1L Asthi wild venison or beef bone broth
• Salt & pepper
• Olive oil or tallow

Spice Paste
• 150ml olive oil
• 300g onion
• 8cm ginger
• 8 garlic cloves
• 3 fresh chillies
• 1½ tbsp cumin
• 1½ tbsp turmeric
• 3 tbsp ground coriander
• 3 tbsp chilli powder
• 25g shrimp paste

Laksa
• Leftover venison cooking broth
• 800ml coconut milk
• 70g dark brown sugar
• 3 tbsp tamarind paste
• 2 lemongrass stalks
• Laksa leaves, mint or coriander
• Salt to taste

To serve
• 6 eggs
• 120g green beans
• 200g beansprouts
• 600g fresh egg noodles
• Fresh herbs

Method

Sear the seasoned venison until deeply browned. Transfer to a slow cooker, cover with Asthi bone broth and top up with water if needed. Cook on low for 4–5 hours until falling apart. Shred and save the cooking broth.

Blend all the spice paste ingredients until smooth. Fry for 10–15 mins until fragrant and the oil starts to separate.

Strain in the leftover venison broth, then add coconut milk, sugar, tamarind, lemongrass and herbs. Simmer for 15–20 mins.

Cook the eggs for 6–7 mins for jammy yolks. Cook the noodles according to the packet instructions.

Add green beans to the laksa for 2–3 mins, then the beansprouts for the final minute.

Divide noodles between bowls, ladle over the laksa and top with shredded venison, halved eggs and fresh herbs.

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