This vibrant laksa takes soup out of the realm of starter into that of main course.
The ingredient of Laksa
- 1 tablespoon peanut oil
- 750ml (3 cups) Massel chicken style liquid stock
- 500ml (2 cups) coconut milk
- 300g pkt dried rice noodles
- 2 single chicken breasts, steamed, sliced
- 1 pkt bean sprouts, straggly ends trimmed
- 4 spring onions, diagonally sliced
- 1/2 cup Vietnamese mint leaves
- 1/2 cup coriander leaves
- Fried eschallots, to serve*
- 4 large dried chillies, soaked in hot water
- 3 eschallots, preferably Asian (red), peeled, chopped
- 2 garlic cloves
- 3cm piece fresh ginger
- 2 small red chillies, seeded, chopped
- 4 stems lemongrass (white part only), sliced
- 8 macadamia nuts
- 1 teaspoon shrimp paste
- 2 teaspoons ground turmeric
- 2 teaspoons ground coriander
- 1 teaspoon palm sugar or brown sugar
- 3 tablespoons peanut oil
The instruction how to make Laksa
- To make the laksa paste, drain the chillies and place in a food processor with the eschallots, garlic, ginger, red chillies, lemongrass, nuts, shrimp paste, turmeric, coriander, sugar and peanut oil.
- Whiz in the processor until everything is finely chopped and forms a paste. This paste can be kept in a glass jar in the fridge until needed.
- Heat the peanut oil in a wok over medium heat. Add the spice paste and stir-fry for about 5-6 minutes until fragrant.
- Add the chicken stock and coconut milk, and stir to combine. Bring to the boil, then decrease heat to medium-low and simmer for 5 minutes, stirring occasionally.
- Meanwhile, soak the dried rice noodles in a large bowl of boiling water for about 5 minutes until soft. Drain. Divide the noodles among serving bowls and place chicken on top. Ladle over the hot soup.
- Garnish with the bean sprouts, spring onions, Vietnamese mint leaves, coriander and fried eschallots.
Nutritions of Laksacalories: