Malaysian Laksa

A community recipe by ReneK

Not tested or verified by Nigella.com

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Introduction

Traditional Malaysian Laksa or noodle soup. Made it last night and it was a huge hit !! Served 4 Thank you to : Food and Home magazine July 2007

Ingredients

Serves: 6

Metric Cups

30 millilitres peanut oil (or canola)
1 medium onion (finely chopped)
2 cloves garlic (finely chopped)
10 millilitres fresh ginger (finely grated)
5 millilitres lemon zest (finely chopped)
2 millilitres shrimp paste
500 millilitres chicken stock
500 millilitres coconut milk
7 millilitres turmeric
2 millilitres ground coriander
2 millilitres chilli powder (orc urry paste)
5 millilitres brown sugar
15 millilitres lemon juice (or tamarind puree)
5 millilitres salt (optional)
100 grams rice noodles
130 grams prawns (cleaned and peeled)
150 grams chicken (steamed and sliced)
100 grams beansprouts
1 spring onion (thinly sliced on diagonal)
1 handful fresh coriander
1 small red chilli (finely diced)

1 fluid ounce peanut oil (or canola)
1 medium onion (finely chopped)
2 cloves garlic (finely chopped)
fluid ounce fresh gingerroot (finely grated)
fluid ounce lemon zest (finely chopped)
fluid ounce shrimp paste
18 fluid ounces chicken broth
18 fluid ounces coconut milk
fluid ounce turmeric
fluid ounce ground coriander
fluid ounce chili powder (orc urry paste)
fluid ounce brown sugar
1 fluid ounce lemon juice (or tamarind puree)
fluid ounce salt (optional)
3½ ounces rice noodles
4⅗ ounces shrimp (cleaned and peeled)
5⅓ ounces chicken (steamed and sliced)
3½ ounces bean sprouts
1 scallion (thinly sliced on diagonal)
1 handful cilantro
1 small red chile (finely diced)

Method

Malaysian Laksa is a community recipe submitted by ReneK and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat the oil in a large frying pan/wok over medium heat. - Add the onion and cook for 2 minutes. - Add the garlic and cook for a further 3 minutes, stirring occasionally. - Add the ginger, lemon zest and prawns paste and cook for 1 minute, stirring to dissolve the prawns paste. -

Add the stock, coconut milk, turmeric, coriander, sambal oelek, sugar, tamarind puree and salt. - Stir to combine and bring to the boil. -

Reduce heat to a rolling simmer and cook uncovered for 6 minutes. -

While the Laksa simmers soak the noodles in boiling water for 10 minutes -

Add the prawns and Chicken to the broth and cook a further 4 minutes. -

Drain the noodles and place equal amounts in 4 bowls. -

Top with equal amounts of beansprouts, spring onion, coriander and chilli. - Ladle the Laksa broth into the bowls and serve immediately. -- Yummy !!! --

Heat the oil in a large frying pan/wok over medium heat. - Add the onion and cook for 2 minutes. - Add the garlic and cook for a further 3 minutes, stirring occasionally. - Add the ginger, lemon zest and shrimp paste and cook for 1 minute, stirring to dissolve the shrimp paste. -

Add the stock, coconut milk, turmeric, coriander, sambal oelek, sugar, tamarind puree and salt. - Stir to combine and bring to the boil. -

Reduce heat to a rolling simmer and cook uncovered for 6 minutes. -

While the Laksa simmers soak the noodles in boiling water for 10 minutes -

Add the shrimp and Chicken to the broth and cook a further 4 minutes. -

Drain the noodles and place equal amounts in 4 bowls. -

Top with equal amounts of bean sprouts, scallion, coriander and chilli. - Ladle the Laksa broth into the bowls and serve immediately. -- Yummy !!! --