Curry Laksa Lemak

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:

1. Blend onion, ginger, galangal, garlic, lemon grass, chilies nuts and blachan into a paste
2. Add oil to hot wok and heat
3. Stir fry paste – 5 minutes
4. Reduce heat
5. Add spices
6. Simmer – 2 minutes
7. Add coconut milk, stock, sugar and salt
8. Bring to a boil – stirring frequently
9. Pour boiling water over noodles
10. Drain and rinse noodles
11. Set aside – 20 minutes
12. Pour boiling water over clams
13. Drain clams after 1 minute
14. Put noodles, beans, bean shoots, bean curd puffs, chicken, and clams or prawns into soup bowls
15. Pour hot stock over ingredients in bowls
16. Garnish with mint

Serves 4

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