NB Australian measures used: 1 tablespoon = 20 ml
1 Tbsp minced garlic
1 Tbsp minced ginger
1 Tbsp ground coriander seed
1 Tbsp sambal olek or minced chilli
1 Tbsp turmeric
2.5 cm lemon grass sliced finely
1/2 Tbsp brown sugar (or palm sugar)
1 Tbsp vegetable oil
4 cups chicken stock
440 ml tin coconut cream
1/2 packet fresh hokkien noodles
1/2 packet fresh rice vermicelli
4 cubes of fried tofu puffs (optional), cut into quarters
4 sliced mushrooms
60g topped and tailed snow peas
200g fresh bean sprouts
1 Tbsp minced green coriander (US = cilantro)
3 spring onions (US = scallions) sliced finely
1 chicken breast, skinned, boned and cut into strips or
8-10 peeled king prawns.
Heat oil in a large saucepan over medium heat. Add garlic, ginger,
sambal olek, turmeric, coriander powder, lemongrass and sugar.
Mix to form a paste and cook for a few minutes till fragrant. Add
stock and coconut cream and simmer gently for 10-15 minutes.
Meanwhile prepare chicken, spring onions, snow peas, mushrooms,
tofu, and bean sprouts.
Add chicken and spring onions to soup, simmer 5 more minutes. Add
both kinds of noodles, stir well and heat through. Lastly add the
snow peas, mushrooms, tofu, bean sprouts and coriander leaves, and
simmer only long enough to heat through. Serve in Laksa bowls with
garnish to taste, placed at the table for individuals to add.
Garnish: Fresh, coarsely chopped coriander leaves or, if you are
lucky enough to find it, the genuine Laksa leaves (Vietnamese mint)
and one small red chilli sliced.