laksa lemak (spicy coconut milk soup noodles)

Categories
Vietnam
Update
Yield
1 Servings
MeasureIngredient
6 eaches Sprigs laksa leaves (vietnamese mint)
6 cups Water
1½ cup Thick coconut milk
1 each Heaped tablespoon sugar
  Salt to taste
500 eaches (1lb) fresh yellow noodles, cooked and drained

(dried rice vermicelli can also be used or mixed in with noodles) 150g (5oz) beansprouts, blanched (remove root ends) 1 chicken breast, steamed and shredded 100g (3.5oz) peeled prawns, steamed Spice paste: 8 red chillies 10 shallots 1 lemon grass 2 cm (0.75in) galangal 0.5cm (0.25in) fresh tumeric (½ teaspoon powdered tumeric as substitute) ½ teaspoon dried shrimp paste Garnish: 3 sprigs laksa leaves, sliced 1 cucumber shredded 3 eggs, cooked as a thin omelette and shredded 2 red chillied sliced 2 spring onions, finely sliced 6 tablespoons sambal belacan 6 small round limes or lemon wedges To make soup: Chop and blend spice ingredients into paste, adding oil if necessary. Heat oil and gently fry paste for 10 mins stirring from time to time. Add laksa leaves and water bringing to a boil. Add coconut milk, sugar and salt. Reduce heat and simmer gently uncovered for 10-15 mins. To serve: Divide noodles, chicken and beansprouts into bowls and top with shredded laksa leaves. Pour soup on top and add a little cucumber, egg strips, chillies and spring onion. Serve with sambal belacan and limes on the side. Laksa Lemak (Spicy coconut milk soup noodles)

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