Chicken Curry Laksa
Description
Lovely laksa! Served throughout Malaysia this curried noodle soup is a winner in hot or cold weather.
Malaysia - Penang
Method
Boil egg noodles in salted water until tender, drain and set aside. Cook vermicelli by soaking in boiling water for 3 - 4 minutes. Drain and set aside.
In a mortar and pestle, grind paste ingredients to a smooth paste. (Can make shrimp oil by nipping tails off prawns and frying in 2 - 3 Tbsp of oil until golden.) Remove shells and add the shrimp-flavoured oil to the paste.
Heat oil in large pot and fry paste until fragrant and beginning to brown. Add stock, lemongrass, chicken and coconut milk, bring to a simmer and cook for 10 minutes. Add prawns and simmer until they, and the chicken, are cooked though. Taste and add salt if required. Add the juice of 1 lime.
Divide noodles and vermicelli evenly into 4 bowls. Spoon chicken and prawns into each, then pour hot laksa broth over and garnish.