Malaisia õhtusöök - Seafood Laksa

Ingredients
6 Cups Chicken Stock
2 Can of 400ml Coconut Milk
2 Stalk Lemongrass, bruised
4 -5 g Curry Leaves
2 Pandanus/Pandan Leaves, knotted
2 Packs (2 x 90 g) Tofu Puffs, halved
4 to 5 Tbsp Peanut or Vegetable Oil
Sea Salt to taste 

Spice Paste
25 g Dried Chilies, cut into ½ inch in length and soaked in hot water, drained
4 Fresh Red Chilies, seeded
2 tsp Roasted Shrimp Paste (Belachan)
4 Candlenuts
10 g Fresh Turmeric
15 g Galangal
8 (about 140 g) Shallots, peeled 

Accompaniments
200 g Chicken Breast, cooked and shredded
250 g Prawns, cooked and shelled
200 g Cockles or Blood Clams, cooked and shelled
120 g Dried Yellow Noodles, cooked or Fresh Yellow Noodles, scalded
250 g Rice Vermicelli, cooked and drained
300 g Bean Sprouts, scalded
120 g Long Beans, cut into 1 inch in length, cooked and drained
8 Hard boiled Eggs, halved
Some Laksa Leaves, chopped (optional)

Method

Grind the spice paste ingredients in a blender or food processor.

In a large stockpot over low heat, add the oil and cook the spice paste until fragrant, stirring continuously. Then mix in the curry leaves, lemongrass, pandan leaves and continue to stir the paste for another minute.

Pour in the coconut milk and water into the spice paste mixture. Bring the mixture to a boil, lower the heat and simmer for about 35 – 40 minutes.

Then add the tofu puffs and let it cook for another 2 – 3 minutes. Season the soup with sea salt.

To serve, place some noodles or vermicelli into a large bowl. Then top it with some bean sprouts, long beans, chicken, prawns, eggs, and cockles, if using. Then ladle the hot soup with a few tofu puffs onto the bowl and sprinkle with some laksa leaves, if desired.

Allikas: Internet