Name: Laksa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Singapore
Ingredients: Prawns: 600 g; Cooking Oil: 3 TBSP; Chicken Stock: 8 cups; Chicken Thigh: 2 pieces; Dried Red Chili: 8 pieces; Dried Shrimp: 1 TBSP; Fresh Galangal: 1 TBSP; Ginger: 1 TBSP; Lemongrass: 1 stalk; Shallots: 4 pieces; Garlic: 5 cloves; Coriander: 3 roots; Candlenut: 5 pieces; Coriander Seeds: 1 tsp; Turmeric: 1/2 tsp; Shrimp Paste: 1 1/2 tsp; Salt; Vegetable Oil: 2 TBSP; Coconut Cream: 400 ml; Fried Tofu Puffs: 12 pieces; Fish Sauce: 4 TBSP; Caster Sugar: 1 tsp; Vermicelli Noodles: 200 g; Sambal Celek, Cilantro, Lime Wedges and Bean Sprouts

Ingredients

Adjust Servings:

	SET - A ------- (Prawn Stock )
	600 g Prawns Whole, unpeeled
	3 TBSP Cooking Oil
	8 cups Chicken Stock
	2 pieces Chicken Thigh
	SET - B-------- ( Laksa Paste )
	8 pieces Dried Red Chili Soaked in water
	1 TBSP Dried Shrimp
	1 TBSP Fresh Galangal chopped
	1 TBSP Ginger chopped
	1 stalk Lemongrass finely chopped
	4 pieces Shallots roughly chopped
	5 cloves Garlic
	3 roots Coriander
	5 pieces Candlenut
	1 tsp Coriander Seeds roughly chopped
	1/2 tsp Turmeric
	1 1/2 tsp Shrimp Paste
	Salt
	SET - C ( Add - ons )
	2 TBSP Vegetable Oil
	400 ml Coconut Cream
	12 pieces Fried Tofu Puffs halves
	4 TBSP Fish Sauce
	1 tsp Caster Sugar
	200 g Vermicelli Noodles Boiled
	Sambal Celek, Cilantro, Lime Wedges and Bean Sprouts Garnish for Serving

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Laksa is a popular Peranakan spicy noodle soup dish, available in different variations depending on the country of origin. Although you can find this noodle soup in Singapore, Malaysia, Indonesia and Thailand, the ingredients used in each country are somewhat different. In general, laksa consists of rice vermicelli with chicken or seafood, served in spicy coconut based soup.

Features:

Cuisine:

Singapore

Ingredients

SET - A ------- (Prawn Stock )
600 g Prawns
Whole, unpeeled
3 TBSP Cooking Oil
8 cups Chicken Stock
2 pieces Chicken Thigh
SET - B-------- ( Laksa Paste )
8 pieces Dried Red Chili
Soaked in water
1 TBSP Dried Shrimp
1 TBSP Fresh Galangal
chopped
1 TBSP Ginger
chopped
1 stalk Lemongrass
finely chopped
4 pieces Shallots
roughly chopped
5 cloves Garlic
3 roots Coriander
5 pieces Candlenut
1 tsp Coriander Seeds
roughly chopped
1/2 tsp Turmeric
1 1/2 tsp Shrimp Paste
Salt
SET - C ( Add - ons )
2 TBSP Vegetable Oil
400 ml Coconut Cream
12 pieces Fried Tofu Puffs
halves
4 TBSP Fish Sauce
1 tsp Caster Sugar
200 g Vermicelli Noodles
Boiled
Sambal Celek, Cilantro, Lime Wedges and Bean Sprouts
Garnish for Serving

Directions

Steps

1 Done	Preparing Prawn Stock - Peel the Prawn, reserved the hea and shells. Keep meat for Later - Sizzle in pan with oil - Press using a spoon to release flavors - Add chicken stock and chicken bones - Simmer for 20 min - Strain and set aside
2 Done	Making Paste - In a blender, mix all SET - B and blend together - Fry in oil until aroma comes out
3 Done	Add - ons - Add coconut cream and prawn stock - Add Fish Sauce and salt - Simmer for 15 min - Add prawn, cook for a minute - Ladle the Laksa over the noodles - Serve with garnishing