Not so traditional laksa

In no way is this laksa orthodox, but it looks delish and tastes fab!

Recipe By :Jacinta MacDonald
Serving Size : 6
Preparation Time 0:15mins
Cooking time 0:30mins




3 chicken thighs without skin
3 tblsp laksa paste
1 carrot, peeled and julienned
1 stick lemongrass, bashed and chopped
1 sml piece fresh ginger, peeled
1 can coconut milk
1 litre chicken stock
1 tblsp brown sugar or palm sugar
1 tsp fish sauce
10 raw prawns
1 bunch coriander
1 tblsp oil
1 packet rice noodles
1 packet egg noodles
1 cup bean sprouts


Place 2 cups of water, the chicken thighs, some coriander roots & the piece of ginger, bring to the boil and simmer for ten minutes and leave to cool a little. remove thighs from pot and shred the chicken, set aside.


In a frypan or wok heat 1 tablespoon of oil over medium heat then add the prawns. When the prawns start to turn pink add the laksa paste with sugar, fish sauce & lemongrass. Stir around the pan a little bit to mix then when pan is just starting to smoke add the coconut milk and stock.


Slowly bring to the boil and simmer for 20 mins


Meanwhile place noodles in a large bowl and pour boiling water over the top and allow to sit for 5mins


To serve: place half a cup of noodles in each bowl then distribute the chicken and prawns amongst the bowls, top with carrots, some coriander sprigs and beanshoots. Ladle some of the soup into each bowl.
                                   


NOTES : This is a great way to introduce your family to Laksa, as your skills improve you can start to make your own pastes, experiment with other ingredients and dial up the spicy-ness! You can buy laksa paste at any supermarket!