Ingredients

• 3 cups (750ml) chicken stock
• 400ml can coconut milk
• 125ml can coconut cream
• 4 kaffir lime leaves
• 2 (about 400g) chicken breast fillets, thinly sliced
• 100g mung bean vermicelli noodles (cellophane or glass noodles)
• 1 tbs palm sugar
• 2 tbs lime juice
• 2 cups (110g) bean sprouts
• 1/2 cup coriander leaves
• 1/2 cup Vietnamese mint leaves
• Sambal oelek and lime wedges, to serve

• Laksa paste

• 2 dried chillies
• 1/2 brown onion, finely chopped
• 2cm piece ginger, peeled, finely chopped
• 1 garlic clove, finely chopped
• 1 lemongrass stalk, white part only, finely chopped
• 1/4 cup (45g) candle or macadamia nuts, coarsely chopped
• 1/4 cup Vietnamese mint leaves
• 2 tsp shrimp paste
• 2 tsp sweet paprika
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp ground fennel

Description

Chicken Laksa Soup Recipe - To Make The Laksa Paste, Place The Dried Chillies In A Small Heatproof Bowl. Cover With Boiling Water And Set Aside For 15 Minutes To Soften. Drain And Coarsely Chop. Place In The...

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