Chicken Curry Laksa
Recipe by Nici Wickes from World Kitchen
Lovely laksa! Served throughout Malaysia this curried noodle soup from episode 8 of World Kitchen is a winner in hot or cold weather.
Serves 4
Ingredients
- 100g dried thin egg noodles
- 100g rice vermicelli
Paste
- 1-2 red chilli, de-seeded & chopped
- 6 cloves garlic
- 1 x thumb-sized piece fresh ginger, peeled and chopped
- 4-5 shallots
- ½ tsp salt
- 1 Tb coriander seeds
- 2 tsp turmeric
- ½ tsp shrimp oil or paste(optional)
- 2 Tb cooking oil
- 2 tablespoons cooking oil
- 2 cups chicken or vegetable stock
- 1 stalk lemongrass, smashed
- 2 chicken breast, skinned and boned, chopped into cubes
- 400ml coconut milk
- Salt to taste
- 8 Prawns, shelled
- Juice one lime
Garnishes
- mint leaves, beansprouts, coriander
Method
- Boil egg noodles in salted water until tender, drain and set aside. Cook vermicelli by soaking in boiling water for 3-4 minutes. Drain and set aside.
- In a mortar and pestle, grind paste ingredients to smooth paste.
- Make shrimp oil by nipping tails off prawns and frying in 2-3 tablespoons of oil until golden. Remove shells and add the shrimp-flavoured oil to the paste.
- Heat oil in large pot and fry paste until fragrant and beginning to brown. Add stock, lemongrass, chicken, and coconut milk, bring to a simmer and cook for 10 minutes.
- Add prawns and simmer until they, and the chicken, are cooked though. Taste and add salt if required. Add juice of lime.
- Divide noodles and vermicelli evenly into 4 bowls. Spoon chicken and prawns into each, then pour hot laksa broth over and garnish.
