Laksa paste: 10 portions
50 gram shallot, chopped25 gram fresh ginger, grated
25 gram galangal, grated
10 gram garlic, chopped
30 gram lemon grass, sliced
6 dried red chilies, soaked and chopped
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon cumin
6 each mint leaves
1 teaspoon turmeric
1-tablespoon shrimp paste
Blend all the paste ingredients in a food processor into a paste.
Soup: 4 portions
150 gram rice vermicelli
4 cubes fried bean curd puff, sliced
50 ml vegetable oil
1 liter chicken stock
20 gram palm sugar or brown sugar
500 ml coconut milk
150 gram sliced, cooked chicken meat
8 fish balls
8 each prawns, peeled
2 hard-boiled eggs
140 grams bean sprouts
4 stalks bok choy, blanched
120 gram cucumber, cut into julienne Fresh mint and coriander
Crispy fried shallot
Cook the rice vermicelli for 5 minutes. Rinse and drain.
Heat the oil in a wok and add the Laksa paste and fry until fragrant.
Add the stock, sugar and salt and bring to a boil.
Reduce the heat and add the coconut milk.
Add the chicken, fish balls and prawns and simmer for 2-3 minutes.
Put the drained noodles into a serving bowl and pour over the soup.
Garnish with ½ hardboiled egg, Bok Choy, cucumber julienne, crispy fried shallot, mint and coriander.