Ingredients
- 20g dried chillies (mild)
- 1 tbsp ginger (sliced)
- 1 tbsp turmeric (sliced)
- 1 tbsp galangal (sliced)
- 20g lemongrass (bruised and finely chopped)
- 1.5 tbsp coriander seeds
- 3 pods black / brown cardamom seeds
- 1/2 cup asian shallots (sliced)
- 1 tbsp dried shrimp
- 1 tsbp shrimp paste
- pinch salt
- 500g chicken thigh
- 2 - 2.5 cups Coconut Milk UHT
- 5 - 6 cups chicken stock
- 1 tbsp vegetable oil
- 2.5 tbsp soy sauce
- 3 tsp palm sugar
- 1 cup pumpkin
- 1 cup broccoli
- 8 tofu puffs
- 2 bundles vermicelli
- 4 bundles thin egg noodles
- Coriander
- Sambal
- Spring onion
- Fried shallot
Method
- To make the laksa paste:
- Rehydrate chillies in hot water for approx. 1hr. Rehydrate dried shrimp in hot water for approx. 20min. Wrap shrimp paste in foil and roast in dry pan over high heat for approx. 10mins. Over medium heat, roast the coriander seeds and cardamom seeds in a dry pan until coriander seeds darken. Ensure to move constantly. Once seeds are done, pound to a fine powder and set aside.
- In the same pan, over medium high heat, places the ginger, turmeric, galangal and shallots and seer until slightly charred. Flip to repeat on all sides. Once down, they may be chopped up finely to make grinding easier later.
- In a mortar and pestle, add chillies (chopped and squeezed of liquid) and salt and grind to a fine paste. Add ginger, turmeric, galangal, shallots and lemongrass, dried shrimp (squeezed of liquid) and shrimp paste and grind to a fine paste. Add coriander and cardamom powder from earlier and mix through.
- To make the laksa soup:
- Heat stock in a saucepan and add chicken thigh. Cook until done (approx. 15-20min). Remove chicken, shred into pieces and set aside. Save stock.
- In a large saucepan, add vegetable oil and sauté laksa paste ( approx. half of what was made previously) over medium high heat for 30 seconds.
- Add in 1/2 cup of the coconut milk and cook, stirring constantly. Once the paste becomes very thick, add the remaining coconut milk, stock, soy sauce and sugar. Add water as necessary. Bring to a boil and then reduce to a simmer.
- Add sliced pumpkin and cook for 4 minutes. Add broccoli and tofu puffs and cook for 5 minutes. Add shredded chicken. Taste and adjust seasonings as necessary. Once heated through, the laksa soup base is ready for serving.
- To assemble:
- Cook vermicelli as per instructions. Cut with scissors into short noodles. Add to serving bowls.
- Cook egg noodles as per instructions. Add to serving bowls.
- Ladle laksa soup over the noodles, making sure to include chicken, pumpkin, broccoli and tofu puff in the bowl.
- To garnish, sprinkle chopped coriander, spring onion and fried shallots on top. Add sambal to taste.
Product used in recipe
- Lee Kum Kee - Premium Soy Sauce
