Curry Laksa with Chicken and Prawns

Ingredients

For 5 portions

• 🧅 120g shallots
• 🧄 4 cloves garlic
• 🪴 15g ginger
• 🫚 15g galangal
• 🌿 2 stalks lemongrass
• 🌶️ 3 medium chilli peppers, red hot
• 🦐 1 Tsp shrimp paste
• 🪴 1 Tsp turmeric
• 🌿 2 Tsp coriander powder
• 🌿 1 Tsp cumin powder
• 🏺 3 Tbsp sunflower oil
• 🍗 400g chicken thigh, with skin (raw, boneless)
• 🍗 800ml chicken broth (rehydrated stock cube)
• 🥥 400ml coconut milk, canned
• 🐟 1 Tbsp fish sauce
• 🍚 1 Tbsp sugar
• 🦐 200g king prawns (raw, peeled)
• 🧈 150g fried tofu
• 🍜 300g rice noodles (dry)
• 🌱 150g bean sprouts
• 🍋 2 pieces lime

Method

1. Blend the shallots, garlic, ginger, galangal, the tender parts of the lemongrass, chillies, shrimp paste, turmeric, coriander, cumin and a splash of water to a smooth paste.
2. Heat the oil in a large pan over a medium heat. Fry the paste for 6–8 minutes, stirring often, until dark, fragrant and the oil starts to separate.
3. Add the chicken, cut into bite-sized pieces, and cook for 3 minutes. Pour in the stock and coconut milk, add the fish sauce and sugar, and simmer gently for 15 minutes.
4. Add the prawns and the fried tofu, cut into cubes, and simmer for 3–4 minutes until the prawns turn pink.
5. Meanwhile, soak or cook the rice noodles according to the packet and drain. Pour boiling water over the bean sprouts and drain.
6. Share the noodles and bean sprouts between 5 deep bowls.
7. Taste the soup for salt and heat, then ladle it over. Serve with the lime wedges to squeeze over.