Laksa (Malaysia)
Serves 4
Ingredients
Method
200 g. Rice Vermicelli
200 g. Chicken Breast, Sliced
200 g. Prawns, Shelled and Deveined
2 Eggs, Hard-boiled and Halved
100 g. Bean Sprouts
1 Cucumber, Julienned
30 ml. Vegetable Oil
5 Shallots
2 Garlic Cloves
5 Dried Chilies, Soaked In Hot Water
2 cm. Galangal
2 cm. Turmeric
2 Lemongrass Stalks
400 ml. Coconut Milk
1 l. Chicken Broth
2 Kaffir Lime Leaves
1 Tamarind Peel
10 g. Salt
10 g. Sugar
Blend all the spice paste ingredients in a food processor until fine.
In a large pot, heat the oil over medium heat. Add the spice paste and stir-fry until aromatic.
Add the chicken broth, coconut milk, kaffir lime leaves, and tamarind peel to the pot. Bring to a boil, then reduce the heat and simmer for 15 minutes.
Add the chicken and prawns to the soup and cook until they are done. Season with salt and sugar.
While the soup is simmering, blanch the rice vermicelli and bean sprouts in boiling water. Drain well.
To serve, place some rice vermicelli and bean sprouts in a bowl. Pour the soup over the noodles, making sure to include some chicken and prawns. Garnish with cucumber and a hard-boiled egg.