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Sunday, 24 August 2014

Laksa (Noodle Soup - Singapore and Malaysia)

          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.

  • A handful of noodles, boiled aldente
  • 1/2 cup boneless chicken (boiled and shredded)
  • 10-12 prawns
  • 2 eggs, hard boiled and quartered
  • 3 tbsps. oil
  • 1 onion, sliced
  • 5-6 garlic cloves
  • 1" piece of galangal (thai ginger)
  • 2 stalk lemongrass (only the white part)
  • 1 tsp. tamarind paste
  • 8 whole dry red chilies or to taste
  • 2 tbsps. shrimps (deep fried)
  • 1/2 tsp. turmeric powder
  • 2 tbsps. macadamia nuts/ peanuts
  • 1 tbsp. roasted coriander-cumin powder
  • 1 litre chicken stock
  • salt to taste
  • 5-6 kafir lime leaves
  • 1/2 cup coconut milk
  • 1 tsp. coriander leaves, chopped

          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.

          Add the stock, salt to taste, prawns and kaffir 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 fire and add the coconut milk and simmer on low flame for a minute.

          To serve, pour the soup in individual bowls and top up with the noodles and eggs. Garnish with coriander leaves.

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