This has got to be one of my all time go to soups & have been making for years and years.
PASTE:
Process the following ingredients in a food processor or blender until pureed as fine as possible (stop to scrape side occasionally).
— 6 long red chillies, seeded if desired, coarsely chopped (100g)
—1 large shallot, coarsely chopped (75g)
— 5 garlic cloves, coarsely chopped (30g)
— 15 fresh coriander stems (5g)
— 3/4 teaspoons freshly ground coriander seeds
— 1/2 teaspoon freshly ground cumin seeds
— 1/2 teaspoon ground turmeric
— A pinch of salt
— Makes about 1 1/4 cups (375g)
BROTH:
— Little oil
— 1 quantity Laksa Paste (see notes above)
— 2 lemongrass stalks, coarsely chopped (65g)
— 2 tablespoons chopped peeled ginger (20g)
— 2 x 400ml cans coconut milk
— 2 tablespoons fish sauce, optional
— Extra Large Chicken
— Prawns (optional for at end)
— 4 kaffir lime leaves (optional – so needed for me)
— 1/4 butternut pumpkin (about 350g), peeled, cut into 2.5cm chunks + any extra veggies you like (mushrooms, bok choy, snow peas, bean shoots etc)
— 200g thin vermicelli rice noodles, cooked
— 1 long red chilli, sliced
— 1/2 cup fresh coriander leaves
— Lime to serve
INSTRUCTIONS:
- Heat a large heavy pot over medium-high heat. Add the oil and laksa paste and sauté for 8-10 mins or until the mixture is fragrant and caramelising on the base of the pot. Whisk in 2 1/2 cups (625ml) of water, coconut milk and 1 tablespoon fish sauce. Bring to a simmer.
- Add the whole chicken, breast-side up, and lime leaves, if desired. Cover and simmer for 50-55 mins or until chicken is cooked through or just add vegetables for veggie option.
- Carefully transfer chicken to a large plate. Set aside for 10 mins to cool. Remove chicken meat from bones, discarding skin, bones and cartilage, and coarsely shred the meat.
- Meanwhile, strain the poaching liquid through a fine-mesh sieve, pressing as much liquid through as possible. Discard solids. Return the poaching liquid to the pot and bring to a simmer. Add pumpkin and simmer for 10 mins or until pumpkin is tender.
- Once pumpkin tender, add chicken meat and extra veggies/prawns to pot for 5 mins or until heated through. Season laksa with remaining fish sauce and salt.
- Divide noodles among bowls. Ladle over laksa and serve with chilli, coriander and lime wedges.
