Chicken Laksa

Takes 45 minutes | Serves 8 |

Ingredients

10 dried red chilies
8 raw cashews
6 dried shrimp
1.5 teaspoons ground coriander
1.5 teaspoons sweet paprika
1 teaspoon cumin
0.5 teaspoon turmeric
8 shallots
4 garlic cloves
1 piece lemongrass (white part only)
1 piece galangal
1.5 tablespoons shrimp paste
1 tablespoon vegetable oil
1 tablespoon vegetable oil
425 g baby corn
360 g unsalted chicken stock
400 ml coconut milk
2 makrut lime leaves (or zest/juice of regular limes)
170.1 g dried rice stick noodles
1 cup cooked, shredded chicken
1 to taste salt
1 to taste pepper

Steps

Prepare the Laksa Paste

• Place dried chilies, cashews, and dried shrimp in a mixing bowl. Cover with boiling water and allow the mixture to steep for 15 minutes. Drain and transfer to a food processor.
• In a small sauté pan, toast coriander, paprika, cumin, and turmeric over medium-low heat for 3-4 minutes until fragrant. Add to the food processor.
• Add shallots, garlic, lemongrass, galangal, shrimp paste, and vegetable oil to the food processor. Blend until smooth.
• Transfer the paste to an airtight jar. The paste will stay fresh in the refrigerator for about 2-3 weeks.

Cook the Laksa

• Heat 1 tablespoon vegetable oil in a large pot over medium heat.
• Add baby corn and sauté for 2-3 minutes.
• Stir in 0,6 dl of the laksa paste and toast for 3-4 minutes.
• Add the chicken stock, coconut milk, and crushed lime leaves (or lime zest/juice). Simmer for 15-20 minutes.

Assemble the Dish

• Add the soaked noodles and shredded chicken to the pot and simmer for an additional 4-5 minutes.
• Season with salt and pepper to taste.

Serve

• Ladle the soup into bowls and top with your choice of garnishes (green onions, cilantro, fried shallots, bean sprouts, lime wedges, sliced jalapeños or serrano peppers). Serve hot and enjoy!