Chicken curry laksa
Lovely laksa! Served throughout Malaysia, this curried noodle soup is a winner in hot or cold weather.
Ingredients
Method
Ingredients
- 100 g dried thin egg noodles
- 100 g rice vermicelli
- 2 tbsp cooking oil
- 2 cup chicken or vegetable stock
- 1 stalk lemongrass, smashed
- 2 Tegel chicken breasts, skinless, boneless, chopped into cubes
- 400 mL coconut milk
- 8 prawns, shelled
- juice of 1 lime
- garnises, mint leaves, bean sprouts, coriander
- salt to taste
- 1-2 red chillies, de-seeded and chopped
- 6 cloves garlic
- 1 thumb-sized piece of fresh ginger, peeled and chopped
- 4-5 Shallots
- 1/2 tsp salt
- 1 tbsp coriander seeds
- 2 tsp tumeric
- 2 tbsp cooking oil
- 1/2 tsp shrimp oil, (or see method below for how to make your own)
Method
- Boil egg noodles in salted water until tender, drain and set aside.
- Cook vermicelli by soaking in boiling water for 3 - 4 minutes. Drain and set aside.
- In a mortar and pestle, grind paste ingredients to a smooth paste. You can make shrimp oil by nipping tails off prawns and frying in 2 - 3 Tbsp of oil until golden. Remove shells and add the shrimp-flavoured oil to the paste.
- Heat oil in large pot and fry paste until fragrant and beginning to brown
- Add stock, lemongrass, chicken and coconut milk, bring to a simmer and cook for 10 minutes.
- Add prawns and simmer until they, and the chicken, are cooked though. Salt to taste.
- Add the juice of 1 lime.
- Divide noodles and vermicelli evenly into 4 bowls.
- Spoon chicken and prawns into each, then pour hot laksa broth over and garnish.