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Malaysian laksa
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For a noodle soup with a difference try Rani Moorthy's classic Malaysian spicy coconut broth - a meal in itself
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Ingredients
- 2 tbsp groundnut oil
- 2 Shallots, chopped
- 2 cloves Garlic, chopped
- 150 ml tinned coconut milk
- 120 ml fish or light vegetable stock
- 4 Thai lime leaves
- 2 tbsp roasted Peanuts, pounded to a rough paste in a mortar and pestle
- 200g fine Rice noodles, cooked and drained according to packet instructions
- 1 handful chicken, shredded cooked
- 4 Prawns, cooked
For the red curry paste
- 2 red chillies
- 2 stalks Lemon grass, chopped
- 3 cloves Garlic, chopped
- 1 piece galangal, about 1cm
- 4 Shallots, chopped
- 0.5 tsp Turmeric
- 0.5 tsp shrimp paste
- 0.5 tsp Palm sugar
Method
1. First make the red curry paste. Put the chillies, lemon grass, galangal, garlic, shallots, turmeric, shrimp paste and palm sugar into a blender and blend until smooth.2. Heat the groundnut oil in a heavy-based saucepan and fry the curry paste and un-blended shallots and garlic all until soft and fragrant - about 5 minutes.
3. Pour in the coconut milk and stock. Simmer for 2 minutes, then add the kaffir lime leaves. Stir in the peanut paste.
4. To serve, place the pre-prepared rice noodles in a large bowl, layering the chicken and prawns on top, then pour the soup over and garnish with coriander and chopped mint. Serve at once.
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