Saturday, April 10, 2010

#66 Prawn Curry Laksa

Prawn Curry Laksa

I based this soup on the Indonesian Soto Ayam. If you prefer, use chicken and hard boiled eggs, instead of prawns.

To serve 4

For the spice paste:
1 onion, chopped
3 cloves of garlic, chopped
2 cm fresh ginger, chopped
2 cm galangal, chopped (if you can’t find it use another 1cm of ginger)
1 stalk of lemon grass
1 tsp coriander seeds
1 tsp cumin seeds
¼ tsp turmeric
¼ tsp mild curry powder

For the soup:
1 can of coconut milk
1l chicken stock
300g king prawns, shelled
12 shiitake mushrooms
2 tbsp fish sauce

200g noodles

2 handfuls of bean sprouts
2 spring onions, sliced
fresh coriander
fresh basil, optional
2 limes, cut into wedges

First make the spice paste. Put everything in a small food processor, add some water and blend until smooth.
Open the can of coconut milk without shaking it first. Spoon the thickest layer, which sits at the top and put it in a heated pan. Allow to bubble for a minute then add the spice paste and cook until it turns brown.
Add the rest of the coconut milk and chicken stock. Bring to the boil and cook for 10 minutes.
Add the king prawns and shiitake mushrooms and cook for 3-4 minutes.
Add the fish sauce and some salt, if needed.
In another pan, cook the noodles according to packet instructions.

To serve, put some noodles in each bowl, ladle some soup and add the toppings. Serve very hot with wedges of lime.

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