Laksa Lemak Soup Recipe

Ingredients :
3 3 6 5 cm 1 tablespoon 1 teaspoon 115 g 2 tablespoons 700 g 675 ml 450 g 225 g 225 g 450 ml	dried red chilies, cored, seeded and chopped cloves garlic, crushed shallots, chopped piece fresh root ginger, chopped ground coriander ground turmeric rice vermicelli vegetable oil boneless, skinless chicken breast, cubed chicken stock raw, unpeeled medium prawns tofu, cut into 2.5 cm cubes bean sprouts coconut milk small bunch spring onions
Method : Soak chilies in 3 tablespoons hot water in a blender for 10 minutes. Add garlic, shallots, fresh root ginger, coriander and turmeric and grind to a paste. Soak noodles in hot water for 3-5 minutes, stirring occasionally. Drain. In a wok or saucepan over medium heat, heat oil. Stir in spice paste and cook, stirring, for 3-4 minutes. Add stock; simmer gently for 20-25 minutes. Add prawns and simmer for 3-4 minutes until they turn pink. Add tofu, bean sprouts, noodles and coconut milk. Stir and simmer for 5 minutes. Thickly slice spring onions on diagonal, including some green. Add half to pan and stir in. Serve garnished with remaining spring onions. Serves 6 A unique local noodle soup dish with ingredients such as coconut milk, seafood, bean sprout, cucumber and spices. Variations include Laksa Penang, Laksa Johor and Laksa Sarawak, each with its own distinct flavor and taste.