Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

 

 

Laksa    HT   SP   Malaysian  45mins

Serves 4     Hot   Poultry   Seafood   Shellfish  Soup  Malaysia  Asian  South East Asia


Ingredients

For the red curry paste
4 Red Chillies
4 Stalks of Lemon Grass, chopped
6 Garlic Cloves, chopped
1 x 2.5cm/1-inch piece Fresh Galangal
1 Medium Onion, chopped
1 teasp Ground Turmeric
1 teasp Shrimp Paste
1 teasp Palm Sugar

 

Other ingredients
3 tbsp Vegetable Oil
4 Shallots , chopped
4 Garlic Cloves, chopped
300ml/10fl.oz. Coconut Milk
300ml/10fl.oz. Fish Stock
6 Kaffir Lime Leaves
4 tbsp Ground Roasted Peanuts
225g/8oz Cooked Chicken meat, shredded
8 Cooked peeled Prawns
350g/12oz fine Rice Noodles
Freshly chopped coriander to garnish

Instructions

1. Place all the ingredients for the red curry paste in a blender or food processor and process until smooth.

2. Heat the oil in a large saucepan add the curry paste, shallots and garlic and fry over a medium heat for about 5 minutes, stirring frequently.

3. Add the coconut milk and stock, bring to the boil stirring, then reduce the heat and simmer for 5 minutes.

4. Add the kaffir lime leaves, peanuts, chicken and prawns mix well and continue to cook for 10 minutes.

5. Meanwhile, cook the noodles in plenty of water until just tender. Drain well.

6. To serve - place the noodles in a large bowl, top with the chicken and prawns, then pour the soup over and garnish with the coriander. Serve immediately.
 

More Soup Recipes  |   Hors d'oeuvre Recipes  |  What's in Season

 

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.

 

   

More

 

 Follow us 

Share 

 

Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size

 

Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug

Saucepan

Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender

 

Make Ahead

Allow to cool, cover and refrigerate

 

Related Recipes and Information

More Soup Recipes 

 Hors d'oeuvre Recipes 

What's in Season

 Sign up for Free E-mailings
 

Still not found what you're looking for?

 

Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!

 

 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos © www.fotolia.co.uk