Laksa (Singaporean Noodle Soup)

Name: Laksa (Singaporean Noodle Soup)
Cuisine: Indian
Ingredients: 1 handful noodles, boiled aldente; 1/2 cup boneless chicken (boiled and shredded); 10-12 prawns; 2 eggs, hard boiled and quartered; 3 tbsps. oil; 1 onion, sliced; 5-6 garlic cloves; 1 inch piece of galangal (thai ginger); 2 stalk lemongrass (only the white part); 1 tsp. tamarind paste; 8 or to taste whole dry red chilies; 2 tbsp. shrimps (deep fried); 1/2 tsp. turmeric powder; 2 tbsps. macadamia nuts/ peanuts; 1 tbsp. roasted coriander-cumin powder; 1 litre chicken stock; to taste salt; 5-6 kafir lime leaves; 1/2 cup coconut milk; 1 tsp. coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#wintersoups - Laksa is a signature dish of both Singapore and Malaysia. It is served as a street food all over in food courts. Fried Tofu and bean sprouts are also used as toppings. Fried Paneer pieces can be used as a substitute to Tofu to give an Indian touch. It is a one pot meal, quite filling, full of flavour and satisfying too.

Bethica Das @kitchen_flavours

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Ingredients

1 handfulnoodles, boiled aldente
1/2 cupboneless chicken (boiled and shredded)
10-12prawns
2eggs, hard boiled and quartered
3 tbsps. oil
1onion, sliced
5-6garlic cloves
1 inch piece of galangal (thai ginger)
2 stalklemongrass (only the white part)
1 tsp.tamarind paste
8 or to tastewhole dry red chilies
2 tbsp. shrimps (deep fried)
1/2 tsp.turmeric powder
2 tbsps. macadamia nuts/ peanuts
1 tbsp.roasted coriander-cumin powder
1 litrechicken stock
to tastesalt
5-6kafir lime leaves
1/2 cupcoconut milk
1 tsp.coriander leaves, chopped

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Steps

1

Grind the ingredients from onion to coriander-cumin powder into a paste with little water. Keep aside. Heat oil in a pan and saute the prepared masala paste till oil separates from the sides of the pan.
2

Add the stock, salt to taste, prawns and kafir lime leaves. Simmer on low flame after the first boil for 8 minutes. Add the shredded chicken and simmer further for 2 more minutes. Remove from heat and add the coconut milk and simmer on low flame for a minute.
3

To serve, pour the soup in individual bowls and top up with the noodles and eggs. Garnish with coriander leaves.