| Cuisine: Malaysian |
| Portions: 4 |
| Prep Time: 15 minutes |
| Cook Time: 15 minutes |
| Total: 30 minutes |
| 2 chicken breasts |
| 1 tsp peanut oil |
| 125 g homemade laksa paste (see recipe) |
| 500 ml coconut milk |
| 750 ml chicken stock |
| 400 g medium green king prawns (peeled and de-veined) |
| 1 pinch salt |
| 500 g hokkien noodles |
| 100 g bean sprouts |
| 2-3 loosely packed fresh Vietnamese mint leaves (garnish) |
| 2 tsp fried shallots (garnish) |
A terrific Malaysian soup. Rich, creamy and warming. It can be served with a range of toppings to suit the individual.
Laksa
Heat some oil in a wok over a medium-high heat. Add laksa paste and cook , stirring occasionally for about 2 mins or until you can really start to smell that real laksa fragrance, stir in coconut milk and stock and bring to boil, Reduce heat to medium-low and simmer, uncovered for 5-10 mins.
Add chicken and prawns and cook, stirring occasionally, for 2 minutes or until prawns start changing colour.
As this is happening place your noodles in a heatproof bowl and and cover with boiling water, put aside for 2-5 mins to soften. Drain and serve out to bowls, throw in a few bean sprouts (and tofu if you choose) and then laddle the laksa on top of it.
Add a some mint leaves, dried and fresh shallots and serve up.
Optional: add a bit of chilli.