Malaysia: Penang - Chicken Curry Laksa


 Lovely laksa! Served throughout Malaysia, this curried noodle soup is a winner in hot or cold weather. Serves 4.
100g dried thin egg noodles
100g rice vermicelli
2 tbsp cooking oil
2 cups chicken or vegetable stock
1 stalk lemongrass, smashed
2 Tegel chicken breasts, skinless & boneless, chopped into cubes
400ml coconut milk
Salt to taste
8 prawns, shelled
Juice 1 lime
Garnishes – mint leaves, bean sprouts, coriander

1 - 2 red chillies, de-seeded & chopped
6 cloves garlic
6cm piece fresh ginger, peeled and chopped
4 - 5 shallots
½ tsp salt
1 tbsp coriander seeds
2 tsp turmeric
½ tsp shrimp oil paste
2 tbsp cooking oil

Boil egg noodles in salted water until tender, drain and set aside. Cook vermicelli by soaking in boiling water for 3 - 4 minutes. Drain and set aside.

Grind paste ingredients until smooth. Heat oil in large pot and fry paste until fragrant and beginning to brown. Add stock, lemongrass, chicken and coconut milk, bring to a simmer, cook for 10 minutes. Add prawns and simmer until prawns and chicken are cooked though. Salt to taste. Add lime juice.

Divide noodles and vermicelli evenly into 4 bowls. Spoon chicken and prawns into each, then pour hot laksa broth over and garnish.

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These recipes have not been tested by MediaWorks NZ or Chelsea Sugar.

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