1 teaspoon minced garlic cloves
1 teaspoon minced fresh ginger
1 teaspoon ground coriander seed
1 tablespoon sambal olek (minced chilli paste)
1 teaspoon turmeric
2 1/2 cm lemon grass sliced finely
1/2 teaspoon brown sugar (or palm sugar)
2 tablespoons fish sauce or 1 tspn shrimp paste
1 tablespoon 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 (optional)
60 g topped and tailed snow peas (optional)
200 g fresh bean sprouts
1 teaspoon minced green coriander leaves
3 spring onions, sliced finely
1 chicken breast, skinned, boned and sliced or 8-10 peeled green king prawns
Heat oil in a large saucepan over medium heat. Add garlic, ginger,
sambal olek, turmeric, ground coriander, lemongrass, sugar and fish
sauce. 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
prawns, snow peas, mushrooms, tofu, bean sprouts and ground green
coriander leaves, and simmer only long enough to heat through.
Serve in Laksa bowls with garnish to taste.
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.