Serving size : 4

 

Ingredients

  • 500g Fresh yellow noodles
  • 150g bean sprouts
  • 1 stalk laksa leaves (use only leaves)

 

Spice paste

  • 50g shallots
  • 30g Fresh turmeric, peeled
  • 6 slices Galangal
  • 3 stalks lemongrass, chopped
  • 5 candlenuts
  • 1 tsp prawn paste
  • 2 tbsp dried prawns, rinsed and soaked in water until softened
  • 2 tbsp water
  • 2 tbsp ground coriander
  • 2 tbsp dried red chilli paste

 

Gravy

  • 1200ml chicken stock
  • 300ml coconut milk
  • 6 tbsp cooking oil
  • 2 tsp salt

 

Garnish

  • 2 hardboiled eggs, peeled & halves
  • 2 chicken drumsticks, boiled and shredded
  • 100g prawn, boiled and peeled

Method

Prepare spice paste by placing all ingredients, except ground coriander and chilli paste into the blender and process until fine.  Then mix in ground coriander and chilli paste.

Heat oil in a large pot and saute spice paste in a medium heat until fragrant. Then add the chicken stock and salt and bring to the boil.

Add coconut milk and laksa leaves and simmer until gravy is cooked through before removing from stove.

Prepare the noodles by boiling a pot of water and blanch bean sprouts for 10 seconds. Remove and set aside.  In the same pot, blanch the noodles for 3 minutes or al dente.  Drain and divide into 4 serving bowls.

Put garnishings of bean sprouts, prawn, egg and chicken on top and ladle the gravy over the noodles. Serve immediately.