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3
3
6
5 cm
1 tablespoon
1 teaspoon
115 g
2 tablespoons
700 g
675 ml
450 g
225 g
225 g
450 ml |
dried red chilies, cored, seeded and
chopped
cloves garlic, crushed
shallots, chopped
piece fresh root ginger, chopped
ground coriander
ground turmeric
rice vermicelli
vegetable oil
boneless, skinless chicken breast, cubed
chicken stock
raw, unpeeled medium prawns
tofu, cut into 2.5 cm cubes
bean sprouts
coconut milk
small bunch spring onions |
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Method :
Soak chilies in 3 tablespoons hot
water in a blender for 10 minutes. Add garlic, shallots, fresh root
ginger, coriander and turmeric and grind to a paste. Soak noodles in hot water for 3-5
minutes, stirring occasionally. Drain. In a wok or saucepan over medium
heat, heat oil. Stir in spice paste and cook,
stirring, for 3-4 minutes. Add stock; simmer gently for 20-25
minutes. Add prawns and simmer for 3-4
minutes until they turn pink. Add tofu, bean sprouts, noodles
and coconut milk. Stir and simmer for 5 minutes. Thickly slice spring onions on
diagonal, including some green. Add half to pan and stir in. Serve garnished with remaining
spring onions.
Serves 6
A unique local noodle soup dish with
ingredients such as coconut milk, seafood, bean sprout, cucumber and
spices. Variations include Laksa Penang, Laksa Johor and Laksa Sarawak,
each with its own distinct flavor and taste.
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