Laksa Paste
- 1 lemongrass stalk sliced
- 1 tspn coconut sugar or brown sugar
- 3 cloves garlic, chopped
- 1 dspn ginger chopped
- 3 tbsn fish sauce
- 1 red chilli sliced
- 1 tbsn coconut oil or sesame oil
- 1 tbsn ground curry powder
- 1½ tspn ground coriander
- ¼ cup chicken stock
- 1½ tspn ground turmeric
For the soup
- ½ cup fresh coconut, shredded
- 4 lime leaves
- 4 cups fresh coconut cream
- 1 lemon juiced
- 3¾ cups chicken stock
- 300g chicken breast sliced
- ½ white onion sliced
- 175g vermicelli noodles
- 1 medium carrot cut julienne
- or thin sticks
Garnish
- Fresh sprigs of coriander
- Fresh shredded coconut
Place laksa paste ingredients into a blender. Blend until smooth. In a large saucepan sauté paste, add fresh shredded coconut and onions. When onions are soft and golden, add coconut cream, chicken stock and lime leaves. Simmer on a medium heat for 20 minutes and then add the carrots, lemon juice and chicken. When chicken is cooked add the vermicelli noodles and they will cook in the hot soup.
Ladle laksa into bowls and garnish with fresh coriander and fresh shredded coconut.
Serves 4