Malaysian Laksa is a traditional Malaysian recipe for a classic soup of chicken, noodles and king prawns cooked in fish stock and coconut milk flavoured with a red curry paste. The full recipe is presented here and I hope you enjoy this classic Malaysian version of: Malaysian Laksa.
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Ingredients:
For the Red Curry Paste:
2 red chillies
2 lemongrass stalks, chopped
3 garlic cloves, chopped
1 pice of galangal (about 1.5cm long)
4 shallots, chopped
1/2 tsp ground turmeric
1/2 tsp shrimp paste (belachan)
1/2 tsp palm sugar (or raw cane sugar)
For the Laksa:
2 tsp groundnut oil
2 shallots, chopped
2 garlic cloves, chopped
150ml coconut milk
120ml fish stock (or light vegetable stock)
4 Kaffir lime leaves
2 tbsp roasted peanuts, ground to a paste
200g fine rice noodles, cooked and drained (follow the packet instructions)
200g cooked chicken, shredded
4 king prawns, cooked
2 tbsp coriander leaves, shredded
2 tsp mint leaves, shredded
Method:
Begin with the red curry paste. Combine the chillies, lemongrass, galangal, garlic, shallots, turmeric, shrimp paste and palm sugar in a blender and process until smooth.
Heat the groundnut oil in a heavy-based saucepan, add the curry paste and the shallots and garlic for the laksa and fry for about 5 minutes, or until fragrant. Now stir in the coconut milk and stock. Bring the mixture to a simmer and cook for 2 minutes before adding the lime leaves and the peanut paste. Stir to combine and allow to heat through.
To serve, place the cooked noodles in a large serving bowl. Layer the chicken pieces and prawns on top then pour over the soup base. Garnish with the coriander and mint leaves and serve immediately.
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