LAKSA NOODLE SOUP
A curry- based noodle soup originating from southeast Asia – consists of chicken/prawns and vegetables
Ingredients
To make a paste
- 1 cup onions/shallots (diced)
- 3-4 Dry red chilli (soaked in water for about half an hour. Soak in boiling water for faster results)
- 2” ginger piece (sliced)
- 4-5 cloves garlic (peeled)
- 1 tsp coriander powder
- 1 tsp cumin seeds powder
- ¼ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp salt
- 2-3 tbsp coconut milk
- 2 tbsp Red Thai curry paste (available in the supermarket)
For the soup
- 8 to 10 raw cleaned king prawns/200g chicken breast (cut into strips)
- If using chicken breast, boil it in some water until it softens and keep aside.
- 250 g Egg noodles/rice vermicelli noodles (boil according to the packet instructions and keep aside)
- To avoid the noodles from sticking together, after boiling them, leave them in the sieve and run cold water through the noodles. When they are cooled down sprinkle some cooking oil and mix in gently with the noodles.
- Mixed vegetables
- 1 Carrot (approximately)
- 3 stem broccoli
- 4 baby corn
- 8-10 snap peas,
- ½ cup mushrooms
- ½ leek Chop all the vegetables round and 1/2” thick
- You can use any of your choice, I am using the above in this recipe. Its advisable to use crunchy vegetables for this soup.
- 4 to 5 lime leaves ( For added flavours , I didn’t use them in the recipe because didn’t have any )
- -2 cups coconut milk
- 1 cup vegetable/chicken stock
- Dissolve a cube of vegetable/chicken stock in boiling water
- 1 tsp soya sauce
- 2 tsp lime juice
- Salt to adjust seasoning
Garnishing (optional)
- 3 tbsp olive oil
- 1 tbsp crushed chilli flakes
- 1 clove garlic
Instructions
Paste
- Combine all the ingredients in this section and make a coarse paste using a blender.
Curry
- In a pot add the prepared paste and fry for about 8-10 minutes constantly stirring. You might not need to use all the paste. Use it according to your required spice levels. I used all of this paste for the above quantities. Start by cooking on high heat and then when it starts sticking bring it down to lower heat. Keep scraping from the bottom as this will enhance the flavours in the curry. Add little bit coconut milk, keep scraping and stirring. The paste will become dry again. Now add the rest of the coconut milk and stock Let it simmer cook for about 30 minutes to get the best of the flavours of the ingredients used.
- Add the chopped vegetables and prawns/boiled chicken breast strips to the curry and let it cook for another 6-8 minutes.
- The cooking time shouldn’t be much longer than this as the vegetables and prawns do not take long to cook. They tend to lose the crunchy and juicy texture if overcooked. Pour in lime juice and soya sauce in the end before switching off. Add lime leaves(if using any). Taste and adjust the seasoning. Finish off with a liquid soup consistency.
- Serve this soup with noodles as shown in the video below.
Garnishing (optional)
- Heat the oil in a pan and add chilli flakes and garlic clove. Let it fry for couple of minutes. Pour a spoonful on individual servings.
