Another fantastic soup from a part of the world where Chillies are masterfully blended with seafood, coconut milk and other herbs and spices. In its traditional form, this dish is normally either made of prawns or chicken. This recipe is the best of both worlds, as it combines both. The two certainly complement each another, but if preferred, leave out one or the other. Simply substitute the amount you are leaving out with the ingredient you prefer.
Ingredients
Prawns - 250 grams ( peeled and deveined)
Chicken breast - 150 grams ( cut into strips)
Galangal - one tablespoon
Chicken stock - one cup
Lemongrass - two teaspoons
Lime juice - 1.5 tablespoons ( or the juice of one freshly squeezed lime)
Coconut milk - one can (400 ml)
Red chillies - 3 red ( chopped)
Chilli flakes - one teaspoon
Spring onions - three ( chopped)
Garlic cloves - two ( finely diced)
Glass noodles - 150 grams
Chilli oil - one teaspoon - (optional)
Vegetable oil - 2 tablespoons
Fresh coriander leaves - a handful (chopped)
Instructions
Cook the glass noodles to package instructions. Drain and keep warm
Heat the Chilli and vegetable oils to medium heat.
Add the spring onions and lemongrass.. Sautee for two minutes
Add the galangal, chillies and garlic. Stir- fry for a minute
Add the chicken strips and cook until all pinkness has gone.
Now add the lime juice, chicken stock and coconut milk.
Simmer for 10 minutes
Add the prawns and glass noodles. Allow to cook through ( about 5 minutes)
Pour into bowls. Garnish with coriander and sprinkle with chilli flakes
Serve
Notes
This recipe yields 4 to 6 portions
Additional toppings include boiled eggs cut in half, bean sprouts and fried tofu
Serving size: 350 g Calories: 528 Fat: 31 g Saturated fat: 20 g Unsaturated fat: 2 g Trans fat: 0 g Carbohydrates: 38 g Sugar: 7 g Sodium: 685 mg Fiber: 3 g Protein: 24 g Cholesterol: 0 mg
Recipe by The Chilli Workshop at https://chilliworkshop.co.uk/recipes-with-chilllies/making-soups-with-chillies/spicy-laksa-malaysia/