Natasha Qizilbash | Easy Homemade Laksa

For this feature, Natasha shares her Easy Homemade Laksa, a recipe that is entirely her own creation. Inspired by Thai and Burmese flavours, the dish is not the traditional Singapore Laksa, but rather Natasha’s personal interpretation, developed using ingredients available in Lahore. Drawing inspiration from her family’s Burmese connection and the beloved Khaosway, she created a lighter and more accessible version that is easier to prepare at home. With its comforting flavours and adaptable nature, it is a dish she hopes readers will try and make their own. For Natasha, cooking has always been a celebration of culture, memory and adaptation. Growing up in Karachi, a city shaped by a blend of cultures and traditions, she was surrounded by diverse culinary influences from an early age. With her family’s background exposing her to three to four different cuisines, food was always an integral part of her life. However, her true love for cooking blossomed after moving to Lahore 31 years ago, when she found herself missing the familiar flavours she had grown up with. Her solution was simple: recreate those dishes at home. Her journey into sharing recipes online began when friends started turning to her for recipes and asking her to share the dishes she made at home. Taking their encouragement, Natasha began posting her creations on Instagram, allowing a wider audience to explore her approach to food and cooking.

INGREDIENTS

4 to 6 tbsp oil

3 onions, blended

3 to 4 bruised lime leaves

3 to 4 fresh whole bird’s eye chillies (regular red chillies will also work)

1 stalk lemongrass, bruised and cut into 1-inch pieces

1 tsp ginger paste

1 tsp garlic paste

1 tsp red chilli powder

1 tsp turmeric powder

Salt to taste

1 chicken with bones, meat separated and cut into cubes (1/4-inch pieces). Use the bones for stock.

3 tsp tom yum paste or tomato paste

2 cans coconut cream

1.5 litres water (add more if you prefer a thinner consistency)

1.5 tsp fish sauce (optional)

Chicken stock cubes (optional) 

INSTRUCTIONS

1. In a pot, heat 4 to 6 tbsp oil.

2. Sauté the blended onions, bruised lime leaves, fresh whole bird’s eye chillies, and lemongrass. Add the ginger and garlic paste, red chilli powder, turmeric powder, and salt.

3. Sauté until the onions are light golden in colour and the oil rises.

4. Add the chicken pieces and sauté until the chicken is no longer pink.

5. Add the tom yum paste or tomato paste and sauté further.

6. Cover and cook until the chicken is done, approximately 20 minutes.

7. Once the oil rises, add the coconut cream and water. Cover and let it boil.

8. Add fish sauce (optional) and chicken stock cubes if desired. Make sure the laksa is not too salty.

9. Serve over noodles with condiments including hard-boiled eggs, fresh coriander, green chillies, spring onions, cucumber, fried onions, fried garlic, lemon juice, and peanut imli chutney.

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Photos:  Courtesy Natasha Qizilbash