Every good cook adds his or her own special touch to laksa, but the
end result is always the same – a rich spicy stew of noodles, coconut
milk, bean shoots chicken and fresh mint.
Ingredients:
Soup
1 onion OR 6 shallots – chopped finely
1 tbsp grated ginger
1 tbsp grated galangal
2 cloves crushed garlic
2 stalks sliced lemon grass – white part
4 dried chilies – soaked, drained and chopped
4 crushed macadamia nuts OR candlenuts
1 tbsp blachan
3 tbsp vegetable oil
1 tsp ground coriander
1 tsp sweet paprika
1 tsp turmeric
1 tsp cumin
2 cups coconut milk
3 cups chicken stock
2 tsp sugar
½ tsp salt
Noodles
11 oz fresh egg noodles [hokkien]
1 cup bean shoots
1 cup cooked green beans sliced diagonally
5 oz dried rice noodles
½ Asian clams OR 8 small prawns cooked & peeled
4 squares fried bean curd puffs – halved
1 cup cooked chicken – shredded
Fresh mint leaves
Steps:
Blend onion, ginger, galangal, garlic, lemon grass, chilies nuts
and blachan into a paste
Add oil to hot wok and heat
Stir fry paste – 5 minutes
Reduce heat
Add spices
Simmer – 2 minutes
Add coconut milk, stock, sugar and salt
Bring to a boil – stirring frequently
Pour boiling water over noodles
Drain and rinse noodles
Set aside – 20 minutes
Pour boiling water over clams
Drain clams after 1 minute
Put noodles, beans, bean shoots, bean curd puffs, chicken, and
clams or prawns into soup bowls
