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Laksa Lemak (Spicy coconut milk soup noodles)
Serves: 6 people

6 sprigs laksa leaves (vietnamese mint)
6 cups water
1 1/2 cups thick coconut milk
1 heaped tablespoon sugar
500 g (1 lb) fresh yellow noodles or dried rice vermicelli, cooked, drained
150 g (5 oz) beansprouts, blanched (remove root ends)
1 chicken breast, steamed and shredded
100 g (3 1/2 oz) peeled prawns, steamed

8 red chillies
10 shallots
1 lemongrass
2 cm (3/4 in) galangal
1/2 cm (1/4 in) fresh turmeric or 1/2 teaspoon powdered
1/2 teaspoon dried shrimp paste

3 sprigs laksa leaves, sliced
1 cucumber shredded
3 eggs, cooked as a thin omelette and shredded
2 red chillied sliced
2 spring onions, finely sliced
6 tablespoons sambal belacan
6 small round limes or lemon wedges

Chop and blend spice ingredients into paste, adding oil if necessary.
Heat oil and gently fry paste for 10 mins stirring from time to
time. Add laksa leaves and water bringing to a boil. Add coconut
milk, sugar and salt. Reduce heat and simmer gently uncovered for
10-15 mins.

Divide noodles, chicken and beansprouts into bowls and top with
shredded laksa leaves. Pour soup on top and add a little cucumber,
egg strips, chillies and spring onion. Serve with sambal belacan
and limes on the side.


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