Prawns. Coconut Milk. Peanuts. Red Chilies. Lemon Grass. Ginger. Garlic. Exotic ingredients indeed. Now just add some noodles. There your Laksa is done! Believe me, it is actually as simple as that. What’s better is that you can make a bigger batch of the laksa paste and store it in an airtight jar in the refrigerator, it keeps for over a month and you can have this delicious soupy noodle dish in a matter of minutes! I have adapted the prawn and chicken laksa recipe of famous Indian chef Sanjeev Kapoor to suit my convenience and my husband’s palate (he does not like mint leaves or brussels sprouts or lemon grass 😦 ).
1/2 cup chicken pieces
1/2 cup deveined prawns (please feel free to skip the chicken and prawns in case you want a vegetarian version)
1 cup finely chopped white onion or shallots
6 whole red chillies, soaked in warm water
1 inch ginger
6 cloves of garlic
1 tsp turmeric
1 tbsp oil
2 tbsp roasted peanuts (you can also use its powder)
100 ml coconut milk
1 cup of chicken stock or 1 chicken stock cube dissolved in a cup of water
1 cup Noodles of choice, boiled
1 cup spring onion, finely chopped
1 slice of lemon
– Grind the red chillies, 1/2 cup shallots, ginger, garlic, turmeric, 1/2 tbsp oil, peanuts to a fine paste in a grinder.
– Heat the remainder oil in a non stick pan/wok. Add the remainder chopped onions and the laksa paste to it and saute till the onions become soft.
– Add the prawns and the chicken and stir till cooked tender.
– Now add salt, coconut milk to the mixture and stir well till combined.
– Lastly, add the chicken stock and bring to a boil on a low heat stirring continuously. Take care not to heat this sauce too much lest the coconut milk separates.
– In a bowl, take some noodles and over it pour the laksa sauce. Top with spring onions and a slice of lemon. Serve steaming hot!