Laksa (Singaporean Noodle Soup)

Introduce

Chef :

Bethica Das

Laksa (Singaporean Noodle Soup)

#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.

Ingredient

1 handful

noodles, boiled aldente

1/2 cup

boneless chicken (boiled and shredded)

10-12

prawns

eggs, hard boiled and quartered

3 tbsps.

oil

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

Cooking instructions

* Step 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.

* Step 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.