A terrific Malaysian soup. Rich, creamy and warming. It can be served with a range of toppings to suit the individual.
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 2 | chicken breasts | |
| 1 | tsp | peanut oil |
| 125 | grams | homemade laksa paste (see recipe) |
| 500 | ml | coconut milk |
| 750 | ml | chicken stock |
| 400 | grams | medium green king prawns (peeled and de-veined) |
| 1 | pinch | salt |
| 500 | grams | hokkien noodles |
| 100 | grams | bean sprouts |
| 2-3 | loosely packed fresh Vietnamese mint leaves (garnish) | |
| 2 | tsp | fried shallots (garnish) |
Directions
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.