Ingredients
- 1 red onion, sliced finely
- 1 Tbsp peanut oil
- ½ cup laksa paste* (recipe follows)
- 500ml coconut cream
- 1L chicken stock
- salt and pepper
- 500g green prawns, peeled
- 1 cup broccoli, cut into florets
- 100g fried tofu, diced
- 500g fresh rice noodles
- 2 cups beans spouts
- ½ bunch coriander leaves
- ½ bunch Thai basil leaves
- ¼ bunch Vietnamese mint leaves
- fried shallots, to serve
- For the Laksa paste
- 4 eschalots, peeled
- 2 sticks lemongrass
- 6 small red chillies, trimmed
- 4cm piece ginger
- 8 lime leaves
- 4 garlic cloves, peeled
- 2 tsp ground turmeric
- ½ tsp ground star anise
- 1 Tbsp Thai shrimp paste
- ½ cup peanut oil
Instructions
1 Set a wok over a high heat and fry the chicken and onion in peanut oil for 2 minutes, until just sealed. Stir in the laksa paste and cook for 1 minute, stirring constantly.
2 Pour coconut cream and stock and season generously with salt and pepper. Simmer for 5 minutes.
3 Add the prawns, broccoli, tofu and noodles and cook for 5 more minutes, stirring occasionally. Fold in the bean sprouts and herbs then serve with fried shallots.
*There are some great store-bought laksa pastes on the market if time is short.
For the Laksa paste
Makes 2 cups
1 Combine all the ingredients in a food processor or blender and puree until smooth. Store any leftovers in the refrigerator covered with a thin layer of oil, and use within 2 weeks.