Soups Recipes - Chicken and Tiger Prawn Laksa Recipe

Ingredients

• 6 dried red chilies, seeded

• 225g/8oz vermicelli, broken

• 15ml/1 tbsp shrimp paste

• 10 shallots, chopped

• 3 garlic cloves

• 1 lemon grass stalk, roughly chopped

• 25g/4 cup macadamia nuts grated

• rind and juice of 1 lime

• 60ml/4 tbsp groundnut (peanut) oil

• 2.5ml/1 1/2 tsp ground turmeric

• 5ml/1 tsp ground coriander

• 1.5 liters/6 cups fish or chicken stock

• 450g/1lb raw tiger prawns (jumbo shrimps), shelled and deveined                   

• 450g/1lb skinless, boneless  chicken breast portions, cut into long thin strips

• 2 x 400g/14oz cans coconut milk

• 115g/4oz/1 cup bean sprouts

•  cucumber, cut into strips                    

• small bunch of spring onions (scallions), shredded, plus extra to garnish

• salt and ground black pepper

• 1 lime, cut into wedges, to serve

Serves 6

---

Method:

1. Soak the chilies in hot water for 45 minutes. Cook the vermicelli according to the packet instructions. Drain; set aside.

2. Drain the chilies and put them in a food processor or blender with the shrimp paste, shallots, garlic, lemon grass, nuts, lime rind and juice. Process to form a thick paste.

3. Heat 45ml/3 tbsp of the oil in a large, heavy pan. Add the spice paste and cook for 1-2 minutes, stirring.

4. Add the turmeric and coriander and cook for 2 minutes more. Stir in the stock; simmer for 25 minutes, then strain and set aside.

5. Heat the remaining oil in the clean pan and fry the prawns until pink. Remove and set aside. Add the chicken and fry for 4-5 minutes, until just cooked.

6. Pour in the stock and coconut milk. Reheat gently. Add the vermicelli and prawns; and heat for 2 minutes.

7. Stir in the bean sprouts, cucumber and spring onions, spoon into bowls, garnish with spring onions and serve with lime wedges.