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Laksa    HT   SP   Malaysian  45mins

Serves 4     Hot   Poultry   Seafood   Shellfish  Soup  Malaysia  Asian  South East Asia


Ingredients

For the red curry paste
4 Red Chillies
4 Stalks of Lemon Grass, chopped
6 Garlic Cloves, chopped
1 x 2.5cm/1-inch piece Fresh Galangal
1 Medium Onion, chopped
1 teasp Ground Turmeric
1 teasp Shrimp Paste
1 teasp Palm Sugar

 

Other ingredients
3 tbsp Vegetable Oil
4 Shallots , chopped
4 Garlic Cloves, chopped
300ml/10fl.oz. Coconut Milk
300ml/10fl.oz. Fish Stock
6 Kaffir Lime Leaves
4 tbsp Ground Roasted Peanuts
225g/8oz Cooked Chicken meat, shredded
8 Cooked peeled Prawns
350g/12oz fine Rice Noodles
Freshly chopped coriander to garnish

Instructions

1. Place all the ingredients for the red curry paste in a blender or food processor and process until smooth.

2. Heat the oil in a large saucepan add the curry paste, shallots and garlic and fry over a medium heat for about 5 minutes, stirring frequently.

3. Add the coconut milk and stock, bring to the boil stirring, then reduce the heat and simmer for 5 minutes.

4. Add the kaffir lime leaves, peanuts, chicken and prawns mix well and continue to cook for 10 minutes.

5. Meanwhile, cook the noodles in plenty of water until just tender. Drain well.

6. To serve - place the noodles in a large bowl, top with the chicken and prawns, then pour the soup over and garnish with the coriander. Serve immediately.
 

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