Wed, 1 April 2020
Ingredients
2 tbsp vegetable oil
1 tbsp homemade laksa paste or 1 tbsp red curry paste
2 shallots or onions, sliced
4 cups chicken stock or broth
2 cups coconut milk
4 kefir lime leaves (Optional)
½ tsp cumin seed
1 tsp turmeric powder
1 tsp salt, more to taste
1 tbsp brown sugar or palm sugar
1 1/2 breast of chicken (breast or thigh meat) cut into bite-sized pieces
Juice of one lime
Fish sauce to taste
1 bowl of egg noodles
1 bowl of rice noodles
Garnishes: bean sprouts, fried tofu, lime wedges, coriander, fresh mint & spring onion (Optional)
Homemade Laksa Paste
(If any of the ingredients are not available just use red curry paste instead)
Ingredients
3 red chilli
3 shallots (about 1 cup), roughly chopped
2 garlic cloves
1 thumb size galangal, finely chopped
2 large lemongrass sticks, finely chopped
1 tsp turmeric
1 bunch chopped coriander
1 tsp ground cumin
3 tbsp vegetable oil
Method
1. Make the laksa paste by blending all ingredients in a food processor. (Or use red curry paste)
2. In a large heavy bottom pot, heat oil over medium-high heat. Add the paste and sauté, stirring constantly until it is fragrant and deep in colour (about 2-3 mins).
3. Add sliced shallot, cumin seed & turmeric powder. Pour in chicken broth. Then add lime leaves, salt & sugar & simmer.
4. Add chicken and simmer 4-5 minutes, followed by coconut milk. Allow to gently warm. Add lime juice and fish sauce to your own taste.
5. Serve over noodles topped with fresh bean sprouts, fresh cilantro and/or mint, chilli sauce and lime wedges.?
