200 Gram Noodles, Rice-Stick, Thin 185 Gram Laksa, paste 1/2 Unit Onion, Red 1 Liter Stock, Chicken 2 Unit Kaffir Lime, Leaves 2 Cup Chicken, Shredded 165 Milliliter Coconut, Milk 1/2 Cup Beansprouts 1 Unit Chillies, Red 1 Unit Cucumber, Lebanese 1/4 Unit Pineapple, Small
1. Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 4 to 5 minutes or until just tender. Using a fork, separate noodles. Drain. 2. Meanwhile, heat a saucepan over medium-high heat. Cook laksa paste, stirring, for 1 minute or until fragrant. Add onion. Cook, stirring, for 2 minutes or until softened. Stir in stock and 1 cup cold water. Add lime leaves. Cover. Bring to the boil. Simmer for 5 minutes. 3. Add chicken. Cook for 5 to 10 minutes or until heated through. Remove from heat. Remove and discard lime leaves. Stir in coconut milk. Divide noodles between bowls. Ladle over stock mixture. Top with beansprouts, chilli, cucumber, pineapple and coriander.
6 Unit Chillies, Red1 Teaspoon Coriander1/2 Teaspoon Paprika1/2 Teaspoon Cumin1/2 Teaspoon Turmeric1 Unit Onion, Brown2 Stick Lemongrass, Stalk3 Slice Galangal, Chopped2 Teaspoon Shrimp, Paste2 Clove Garlic2 Tablespoon Peanut, Oil
1. Place dried chillies in a small heatproof bowl. Cover with boiling water. Stand for 10 minutes or until softened. Drain. 2. Place coriander, paprika, cumin and turmeric in a small frying pan over medium heat. Cook for 1 to 2 minutes or until fragrant. Allow to cool completely. 3. Place chillies, onion, lemongrass, galangal, nuts, garlic, shrimp paste and spice mixture in a food processor. Process until finely chopped. Add oil. Process until a smooth paste forms. Refrigerate in an airtight container for up to 1 week.