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Laksa
Ingredients
- Spice paste:
- 3 long stalks of lemon grass, tender hearts minced
- 4 hot red chile peppers, stem removed, seeds discarded (if you like spice, keep some of the seeds)
- 4 slices galangal (or fresh ginger)
- 1 tablespoon fresh ginger
- 1 teaspoon shrimp paste
- 3 shallots, peeled and chopped
- 3 large cloves garlic
- 4 tablespoons peanut oil
- 1/4 cup fresh cilantro leaves, chopped
- 1 teaspoon ground turmeric
- 1 teaspoon sugar
- 1/4 cup tamarind paste
- Broth:
- 2 tablespoons peanut oil
- Spice paste from recipe above
- 4 cups low-sodium chicken stock
- 1/4 cup fresh cilantro, chopped
- 1/4 cup sweet Thai basil, chopped
- 1/4 cup fish sauce
- To assemble:
- 1/2 pound vermicelli noodles or thin or thick rice noodles
- 1 (13.5-ounce) can coconut milk, shake can before opening
- 4 cups cooked cubed chicken or whole cooked shrimp
- Garnishes of your choice
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Directions
Directions to make spice paste:
- Combine lemongrass, chile peppers, galangal, ginger, shrimp paste, shallots, garlic and peanut oil to a blender or food processor. Pulse until well combined. Blend in the cilantro, turmeric, sugar and tamarind and pulse until it has made a paste. Reserve until ready to use. Make paste one day ahead of time for flavors to blend.
Directions for broth and assembling soup:
- 1. Heat oil in a large pot over medium heat. Stir spice paste into oil and heat for a few minutes. Add chicken stock and let it come to a boil. Lower heat to low and add in cilantro, basil and fish sauce and let gently simmer.
- 2. Meanwhile, cook the noodles in boiling water until tender. When ready to serve, stir the coconut milk into the hot broth. Place noodles in a large bowl and top with chicken or shrimp and pour broth around noodles.
- 3. Top with any or all of the following garnishes: bean sprouts, cucumber, Thai basil, carrots, spring onions, coriander, shallots, chili pepper or chili sauce. Squeeze a lime over soup for a zesty finsh, if desired.
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