Ping Coombes Cooks: Kari Laksa

Ping Coombes shows you how to cook Kari Laksa - One of the most popular noodle soups in Malaysia. It consists of a spicy broth, rice vermicelli noodles plus chicken, prawns and eggs on top. Scroll down for recipe.

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Ingredients
Spice paste:
6 -8 dried chillies, soaked until soft in boiling water and seeds removed
4 banana shallots
30g galangal
30g ginger
4 -6 cloves of garlic
1 tablespoon ground turmeric
3 - 4 lemongrass
2 tablespoon belacan (shrimp paste), toasted
3 tablespoon dried prawns, soaked until soft
6 candlenuts
1 tablespoon vegetable oil + 3 tbs oil for frying

2 chicken thighs, skin on, marinated in 1tsp salt, poached in water and 1 lemongrass
12 raw tiger prawns (poached in the water above after chicken)

4 beancurd puffs, cut in halves
2 boiled eggs
225g rice vermicelli, soaked in hot water for 5 minutes and then drained
1 bunch of mint
50g beansprouts
1 lime
600ml coconut milk
400ml chicken stock
2 tbs fried shop bought shallots


Method:
• Blend all ingredients for the spice paste until smooth

• Heat oil in the wok and fry paste for 3 – 5 minutes on gentle heat until fragrant

• Add coconut milk and chicken stock and bring it to boil. Add beancurd puffs, bring to boil and then down to simmer.

• In another saucepan boil two eggs, shell and cut into halves once cooked.

• Poach the chicken thighs in water and bashed lemongrass for 15 minutes or until the chicken is thoroughly cooked. Take out the chicken and cool. Using the same water, poach the prawns for 2 minutes. Drain and cool down.

• When the chicken is cool enough to handle, shred the meat discarding the bone and skin.

• To assemble the dish, put some vermicelli in the bowl, arrange some chicken and prawns on the top, a small handful of beansprouts, one half of the egg and a few sprigs of mint leaves.

• Ladle the stock onto the noodles just enough to cover the noodles. Serve with a wedge of lime, a sprinkle of fried shallots and large spoonful of crispy prawn chilli.