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The Best Laksa Noodle Soup 😍🌶🍋🍝🍤🍜
The Best Laksa Noodle Soup 😍🌶🍋🍝🍤🍜

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The ingredients needed to cook The Best Laksa Noodle Soup 😍🌶🍋🍝🍤🍜:
  1. Take 300 g egg yellow noodles and glass noodles/ rice vermicelli
  2. Take 8 oz tiger prawns (or 10 fresh shrimps), shelled & deveined
  3. You need 4-6 chicken thighs rub with salt&lemon juice to marinade for 10'
  4. You need 5 tbs Rice Bran oil
  5. Take 2 lemongrass stalks, bashed at the bottom part
  6. Take 1/2-3/4 can x 400 ml light coconut cream milk. (Shake first)
  7. Take to taste Sugar, salt, white pepper
  8. You need 4 kaffir lime leaves, teared at the edges leaves
  9. You need 1 Bean curd puff or Tofu' cut into large cube,
  10. Take pre-fried first in hot oil. Set aside
  11. Take 2 cubes vege or chicken bouillon stock
  12. You need 3 cups chicken broth or water
  13. Take OTHERS:
  14. You need 8 dried red chillies, soaked
  15. Take 2 red bird's eye chili (very hot)
  16. Take 5 cm ginger, peeled
  17. You need 6 garlic cloves, peeled, mashed
  18. Use 8 small asian shallots, chopped
  19. You need 2 inch fresh Galangal, peeled, sliced thinly
  20. Prepare (or 1 tbs galangal powder)
  21. Prepare 15 g fresh turmeric root 6 or 1 tbs ground turmeric
  22. Prepare 2 tps ground coriander
  23. Get 1 tbs sugar
  24. Take 6 macadamia nuts or 4 candlenuts(has oil,so make a good flavour)
  25. Provide 1 tbs fish sauce (1tbs belacan or 2 tbs Shrimp paste)
  26. Prepare 3 tbs asam Tamarind (it has better flavour than lemon juice) or
  27. Provide 3 kaffir lime or lemons (4 kaffir lime wedges for topping)
  28. Take 50 g Bean sprouts or 2 big handfulls, rinsed
  29. Use TO SERVE:
  30. Prepare 3 boiled eggs, peeled & halved
  31. Use 1 big onion,chopped finely. Fried in 2 tbs oil until dark brown,
  32. You need keep them aside for topping
  33. Use Garnish with coriander leaves & a bunch of mint, mix & chopped
  34. You need To serve with Hot steam Jasmine Rice
Instructions to make The Best Laksa Noodle Soup 😍🌶🍋🍝🍤🍜:
  1. Soak the chillies.In a wok with 3 tbs hot oil, put the tofu' pieces until brown on all over, remove and set aside.In a saucepan put water enough to cover the chicken thighs, add lemon grass stalks, salt, white pepper, cook to poach over low heat for 15'.Remove,set aside to cool then cut the meat into strips discarding the skin.Poach the prawns or shrimps for 2'-3' in the same poaching liquid.Once they're cooked (don't let overcook otherwise becomes hard) remove with a slotted spoon & set aside.
  2. Instead of using water, you can use this poaching liquid to make laksa broth - just top it up with water until it reaches 5 cups. Warm the broth, add the egg noodles, the vermicelli noodles and 3 menits later add the bean sprouts and cook until just tender. Turn off heat, remove with a large Asian slotted colander. Set aside. In a wok put 2 tbs oil, heat the oil, add the chopped onions and stir-fry for 3'-4' until well dark brown. Remove, set aside.
  3. In a food processor put all the ingredients: the dried chilli, garlic, shallots, ginger, fresh galangal (see image), candlenuts or macadamia nuts and whizz shortly until form a smooth spice paste. In a big pot put 1 tbs oil, on medium heat saute' the paste, add (galangal powder if not using fresh one), turmeric powder & coriander powder for 2' or until develop fragrance aroma, the oil seperate from the spicy paste.
  4. To the chicken broth, add chicken/vege stock with bouillon cubes, 4 kaffir leaves, fish sauce & bring the soup to boil.Lower the heat to simmer.Add coconut milk,sugar, salt,tamarind paste & simmer 3' while keep on stirring, add the pre-fried tofu' puff, simmer for 5' then add bean sprouts and1 tsp sesame oil & boil for another 2' & stir. Taste the season.Turn off heat. Discard the lemon grass and the kaffir-lemon leaves.
  5. Put on individual dish some portion of the blanched egg noodle, the vermicelli noodles & the bean sprouts.Then with a laddle spoon pour over the hot broth mixture with 3 tofu' puff over the noodles & bean sprouts, then on top put the halved boiled eggs. Sprinkle coriander & mint leaves on top centre, garnish with a lime wedges and fried crispy onions. To serve with a side dish hot steam Jasmine Rice. Enjoy 😍😋

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