This is a lovely spicy noodle-based soup….and some! Based on a combination of Chinese and Malay cuisine, it’s rich without being heavy and just bursting with flavour and fragrance. Wonderfully spicy yet fresh, light but rich and substantial without being overfilling – perfect as a really tasty supper or lunch dish. Very yummy indeed – enjoy!
What you need…
for the paste
2 shallots, roughly chopped
3 cloves garlic
2 red chillies, deseeded
5cm piece fresh ginger, peeled and roughly chopped
3 teaspoons fresh coriander leaves and stalks
Zest and juice of 1 lime
1 lemongrass stalk, outer layer removed and roughly chopped
2 tablespoons fish sauce
2 teaspoons ground coriander
1 teaspoon ground turmeric
for the laksa
Splash rapeseed oil
1 litre boiling water
2 chicken stockpots
3 chicken breasts
250g raw prawns
400ml coconut milk
300g ‘straight to wok’ medium noodles
2 hard-boiled eggs, quartered
1 chilli, deseeded and finely sliced
2 tablespoons fresh mint, chopped
2 tablespoons fresh coriander, chopped
2 limes, cut into wedges
What to do…
Make your stock by dissolving the stockpots in a jug of the boiling water – a balloon whisk is perfect for this.
Tip all of your paste ingredients into a food processor and whizz until you have a smooth paste.
Splash your oil into a large frying pan and over a moderate heat, add the paste and cook for 5 minutes until you can see that the oil is separating slightly from the paste and is sizzling.
Pour in the stock and increase the heat until it starts simmering. Add the chicken and cook over a moderate heat for 15 minutes. Add the prawns and noodles and cook for a further 3 minutes. Stir in the coconut milk and bring to the boil. Add the beansprouts.
Remove the chicken breasts, cut into bite-sized chunks and return to the frying pan. Add in the chilli, mint and coriander. Stir until everything is incorporated evenly.
Serve your lovely chicken and prawn laksa in bowls topped with the egg quarters and a wedge of lime on the side. Fragrant, flavoursome and fabulous! Enjoy!
Rather than all that chopping and peeling, I use Cooks’ Ingredients’ frozen chopped shallots and garlic from Waitrose. A lot easier – chillies, ginger and coriander are also available in the range but I think the fresh variety really boost the flavours of the dish.
MasterChef winner (2010) Dhruv Baker
Really easy to cook: the only time involved is the preparation, but once that’s done, it takes just minutes.