Laksa (Malaysian Curry Noodles)

Name: Laksa (Malaysian Curry Noodles)
Yield: 2 servings
Cuisine: British
Ingredients: Rice Noodles (GF) / Eggs Noodles (Non-GF); coconut cream (small one x 2); 10 prawns (remove shells and keep them aside); 2 chicken thighs; 10 fried tofu; Bean Sprouts; 6 fishballs (optional); 2 boiled eggs (cut into half); paste --------; 2 inch galangal (chopped); 2 inch ginger (chopped); 5 gloves of garlic; 5 small red shallots (chopped); 5 macadamia nuts; 1 lemongrass (remove the skin and chopped); 2 stalks coriander roots (chopped); 8 dried chillies (soaked in water and chopped); 7 dried shrimps (soaked in water); 1 tsp shrimp paste; 1 tsp tumeric powder; coriander seeds; 1 tsp salt

Diff Lim @difflim

Dublin

Laksa (Malaysian Curry Noodles)

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Ingredients

2 servings

Rice Noodles (GF) / Eggs Noodles (Non-GF)
coconut cream (small one x 2)
10prawns (remove shells and keep them aside)
2chicken thighs
10fried tofu
Bean Sprouts
6fishballs (optional)
2boiled eggs (cut into half)
paste --------
2 inchgalangal (chopped)
2 inchginger (chopped)
5gloves of garlic
5small red shallots (chopped)
5macadamia nuts
1lemongrass (remove the skin and chopped)
2 stalkscoriander roots (chopped)
8dried chillies (soaked in water and chopped)
7dried shrimps (soaked in water)
1 tspshrimp paste
1 tsptumeric powder
coriander seeds
1 tspsalt

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Steps

1

Soak dried chili and dried shrimps in a bowl with warm water for about 5 mins. Add all blending ingredients to a blender. Save the paste aside for later use.
2

Now, make prawn stock. In a pot, add oil and prawn head shells. Cook for about 5 mins or until they turned pink.
3

Add 1.5 litre chicken stock enough in the pot.
4

Add 2 chicken thighs in the pot. Simmer it for 25 mins.
5

While preparing the stock, prepare boiled eggs in another pot (cook for about 10 mins boiling water) and set aside for later use.
6

Back to the main stock, remove the foamy part on the top. remove the chicken thighs and prawns shell and save the stock.
7

Shred the chicken and set aside.
8

In a large pot, add oil and paste in, cook for about 5 mins.
9

Add coconut cream & stock. leave it simmer for about 15 mins. Fish sauce, salt and sugar to taste.
10

Add tofu, fishballs (optional) in.
11

Add noodle and shrimps in.
12

Add bean sprout, shredded chicken, egg, coriander on top.
13

Optionally, Lime or sambal on the side for garnish.

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Cooksnaps

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Diff Lim @difflim

on June 06, 2020 20:32

Dublin

Living in Dublin with my Irish partner who is celiac. My recipes are Gluten Free (GF). Most of my recipes are Asian food and I use soya sauce a lot in them. Regular soya sauce is not GF, but you can get GF one from supermarkets.