Laksa lemak (spicy coconut milk soup noodles)
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Laksa lemak (spicy coconut milk soup noodles)
  Spicy    Coconut    Noodles    Soups  
Last updated 6/12/2012 1:21:37 AM. Recipe ID 53900. Report a problem with this recipe.
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      Title: Laksa lemak (spicy coconut milk soup noodles)
 Categories: Vietnam, Update
      Yield: 1 Servings
 
      6 ea Sprigs laksa leaves
           -(vietnamese mint)
      6 c  Water
  1 1/2 c  Thick coconut milk
      1 ea Heaped tablespoon sugar
           Salt to taste
    500 ea (1lb) fresh yellow noodles,
           -cooked and drained
 
  (dried rice vermicelli can also be used or mixed in with noodles) 150g
  (5oz) beansprouts, blanched (remove root ends) 1 chicken breast,
  steamed and shredded 100g (3.5oz) peeled prawns, steamed Spice paste:
  8 red chillies 10 shallots 1 lemon grass 2 cm (0.75in) galangal 0.5cm
  (0.25in) fresh tumeric (1/2 teaspoon powdered tumeric as substitute)
  1/2 teaspoon dried shrimp paste Garnish: 3 sprigs laksa leaves,
  sliced 1 cucumber shredded 3 eggs, cooked as a thin omelette and
  shredded 2 red chillied sliced 2 spring onions, finely sliced 6
  tablespoons sambal belacan 6 small round limes or lemon wedges To
  make soup: Chop and blend spice ingredients into paste, adding oil if
  necessary. Heat oil and gently fry paste for 10 mins stirring from
  time to time. Add laksa leaves and water bringing to a boil. Add
  coconut milk, sugar and salt. Reduce heat and simmer gently uncovered
  for 10-15 mins. To serve: Divide noodles, chicken and beansprouts
  into bowls and top with shredded laksa leaves. Pour soup on top and
  add a little cucumber, egg strips, chillies and spring onion. Serve
  with sambal belacan and limes on the side. Laksa Lemak (Spicy coconut
  milk soup noodles)
 




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Recipe ID 53900 (Apr 03, 2005)

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