Singapore Laksa

Summary

Ingredients

• 16 shrimp (s), cooked, deveined, without shell
• 3 shallot (s)
• 3 clove (s) garlic, chopped
• 3 chilli pepper (s)
• 1 stalk lemongrass, only the lower part
• 3 teaspoons turmeric
• 1 tablespoon shrimp paste
• 0.5 teaspoon ½ coriander, ground
• 800 ml coconut milk
• some oil
• 300 ml water
• some sugar
• a bit salt
• 400 g chicken breast fillet (s), skinless
• 250 ml poultry broth
• 250 g Chinese e noodles

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Instructions

1. Process shallots, garlic, chili peppers, lemongrass, turmeric, coriander, shrimp paste and 100 ml coconut milk in the food processor or with the hand blender to a smooth mass.
2. Heat some oil in a large saucepan and stir-fry the mixture for about 1 minute. Deglaze with water and the rest of the coconut milk, bring to the boil, season with salt and sugar and then simmer for about 15 minutes over low heat.
3. Meanwhile let the chicken breast simmer in the simmering chicken stock for about 10 minutes.
4. Cook the pasta according to the instructions on the packet, drain it and chop it up a little with kitchen scissors.
5. Take the finished chicken breast out of the broth and cut into bite-sized pieces. Add to the coconut soup with the prawns and noodles, bring to the boil briefly and serve immediately.

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