Ingredients
- 2 tablespoons oil (vegetable oil 30ml)
- 6 1/4 cups chicken stock (1 1/2 litres)
- 500 grams boneless and skinless chicken thighs (cut into 3cm chunks)
- 1 tablespoons palm sugar ( liquid palm sugar or shaved palm sugar 15 ml)
- 500 ml coconut milk (2 cups+)
- 25 ml coconut milk (1 1/4 tablespoons)
- 500 grams shrimp (tiger prawns, raw peeled and de-veined, leaving the tails intact
- 100 grans fried tofu puffs)
- 1/2 lime (Juice of)
- LAKSA PASTE:-
- 8 dried red chillies, soaked in hot water for 15 minutes, then drained
- 2 tablespoons dried shrimp, soaked in hot water for 15 minutes, then drained
- 5 red Asian shallots, chopped
- 4 cloves garlic, chopped
- 4cm piece galangal, peeled and chopped
- 2 stalks lemongrass, white part only, finely diced
- 2 cm piece turmeric, peeled and chopped
- 10 grams candlenuts (4 candlenuts or cashew nuts specified)
- 1 tablespoon mam ruoc (Vietnamese fermented shrimp paste)
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground chilli powder
- 3 tablespoon peanut oil or groundnut oil
- TO SERVE:-
- 400 grams rice vermicelli noodles, cooked according to packet instructions
- 150 grams bean sprouts
- 4 sprigs cilantro/coriander
- 2 tablespoons fried red Asian shallots
- Pinch of cracked black pepper
- 1 lime, cut into wedges
- 4 tablespoons sambal oelek chilli paste, store-bought or made
How to Make
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Step 1: To make the laksa paste, place all the ingredients except the peanut/groundnut oil in a food processor and pulse together, gradually adding the groundnut/peanut oil, until a fine paste forms and then set aside.
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Step 2: Heat the vegetable oil in a large saucepan or stockpot over a medium heat, add the laksa paste and saute for 4 minutes until fragrant and then add the chicken stock and bring to the boil, then add the chicken pieces and palm sugar, reduce the heat and simmer for 5 minutes. Pour in the coconut milk and simmer for another 5 minutes, then add the shrimp/prawns, tofu puffs, and lime juice and cook for a further 5 minutes, until the shrimp/prawns are pink and cooked through.
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Step 3: To serve, divide the noodles between four soup bowls and ladle over the curry broth, dividing the shrimp/prawns, chicken, and tofu pieces evenly. Top with the bean sprouts, cilantro/coriander, fried shallots, and cracked black pepper and serve with lime wedges and sambal oelek on the side.
We hope you enjoy this recipe!
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