Summary

Ingredients

• 2 sticks lemongrass, chopped
• 4 small chilli pepper (s), hot, red
• 1 galangal (Thai ginger - Galangal), cut .5 to 2 cm thick
• 1 piece (s) ginger, about the size a thumb
• 1 teaspoon shrimp paste
• 4 shallot (s)
• 4 tablespoon oil (peanut oil)
• 0.25 ¼ bunch coriander greens
• 2 teaspoons turmeric
• 1 teaspoon sugar
• 1 tablespoon tamarind paste

For the broth:

• 250 g noodles (Asian e noodles, e.. Mie noodles)
• 250 g noodles (Asian rice noodles, e.. vermicelli)
• 2 chicken breast fillet (s)
• 12 fish balls (Asian shop)
• 12 large shrimp (s)
• 12 piece (s) surimi
• 250 g tofu, finer, diced
• 2 carrot (s), penciled
• 0.5 ½ cucumber (s), diced
• 250 g sprouts (mun bean sprouts), fresh
• 1 port. Spice paste from the day before
• 1 liter poultry broth
• 0.25 ¼ bunch basil, Asian (laksa leaves)
• 4 tablespoon fish sauce (Nam Pla) or oyster sauce
• 2 tablespoon oil (peanut oil)
• possibly chilli sauce as desired
• 1 can coconut milk

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Instructions

1. Preparation of the spice paste (prepared one day in advance):
2. Use a mixer to chop lemongrass, chilli peppers (with or without seeds, depending on the heat you want), galangal, ginger, shrimp paste, shallots (onions, if necessary), garlic, peanut oil and tamarind.
3. Make sure to remove all the stones from the tamarind, otherwise the knife of the mixer will be blunt.
4. Then add the coriander, turmeric and sugar and mix again briefly. Season to taste with salt. Keep the resulting mass in a jar - it can be kept in the refrigerator for up to 2 weeks.
5. Preparation of the broth:
6. Cook pasta separately according to package instructions. Dice the carrot and cucumber (without the core). Fry the seasoning paste from the day before in the heated peanut oil (approx. 3 minutes) until it turns lightly brown. Deglaze with the chicken stock and bring to the boil. At reduced heat, add the laksa leaves - cut into strips - and the fish sauce and simmer for 5 minutes. Add chili sauce to taste if you like. Add the coconut milk and bring to the boil again. Then first add the chicken breast fillets, fish balls, prawns and tofu and simmer until everything is done. Then cut the chicken breast fillets into strips (this will keep the meat juicier).
7. Spread the vegetable sticks, surimi, noodles, the sprouts and the cooked items (chicken breast fillets, prawns, tofu) on the soup plates / bowls provided. Then add the broth and serve immediately.
8. Note: The insoles are only a recommendation. The whole thing also tastes great e.g. with beef, boiled egg, peppers.