Hiking Dinner Recipe: Laksa Noodle Soup
Laksa Noodle Soup
This recipe is lactose-free. Vegetarian and gluten free options available.
Laksa is an iconic Malaysian noodle soup. It can easily be incorporated into your backcountry dinner collection by using dried ingredients, readily available from a supermarket or an Asian grocer.
This meal can be preprepared weeks in advance (excluding the dried shrimp), is nutritious, and most importantly, is delicious!
Note: This recipe was inspired by Sonya Muhis
Ingredients
Serves 1
Ziplock 1:
- 25g coconut milk powder
- 3 dried Shiitake mushrooms
- 1 Tbsp dried peas
- 1 Tbsp dried corn
- 1/2 tsp tumeric
- 1/2 tsp cumin
- 1/2 tsp ground coriander
- 1/2 tsp curry powder
- 1/2 tsp dried onion flakes
- 1/8 tsp garlic powder
- 1/8 tsp chili flakes
- 15g dried bean curd (optional)
Other:
- 50g ramen noodles
10g freeze dried shrimp (optional)
Method
Before hiking:
- Place all Ziplock 1 ingredients in a zip lock bag. Keep the noodles and the shrimp in separate zip lock bags.
Note that the dried shrimp can go bad quickly, so it is best to remove them from the freezer just before leaving for the trip.
When hiking:
- Soak the spices and dried vegetables in your pot with 450ml of water for 20mins. If you are adding the shrimp, soak the shrimp in a separate bowl/container for 20mins (add enough water to just cover the shrimp).
- Bring the water to a boil and let it simmer on low heat for 10mins.
- Add the noodles and cook for another 5mins.
- Drain the water from the shrimp and add to the Laksa.
- Enjoy!
Notes
Dried shrimp: I purchase my freeze dried shrimp from an Asian grocer. I keep the shrimp in the freezer until the morning I leave for my trip, and consume it on the first day.
Bean curd: I really like adding bean curd as it is nutritious and offers extra protein. The vegetarian version of this dish is more nutritionally complete with the bean curd included, however it is not essential.
Water: 450ml of water is our preferred amount. The mix can be made more or less concentrated by changing the amount of water added.
Noodles: Any noodles work for this recipe, it depends on personal preference!
Soaking time: You do not need to soak the dried vegetables before cooking, however, it will use less fuel as it will require less cooking time.
Gluten free option: This recipe should be gluten free if you opt for gluten free noodles. However, I recommend that you check each ingredient to ensure they do not have any surprises!
