Laksa with Chicken, Prawns & Tofu

Chicken & Prawn Laksa

 

 

A weekly meal at mum's seems to be a soup dish. More often than not, I find myself cooking Laksa, simply because it's so yummy and easy to make. Especially coming home after a long day of work, with a throbbing headache and having already volunteered to cook dinner, this dish also allows me to take short cuts as well as improvise. It's a type of dish that goes well with chicken or prawns or seafood or any combination you like. For a slight twist, I chose not to add bean sprouts this time but instead put in thinly sliced tripe for crunch.

 

Recipe Notes:

• Bring 1.5-2L water to boil, add 2 pieces chicken merryland, simmer until just cooked. 
• Take chicken pieces out and shred roughly, removing bones. 
• Peel and devein 1/2 kilo king prawns, reserve heads and shells.
• Heat 1 tbsp oil in a pan and fry 1 tbsp garlic, 2 tbsp lemon grass, prawn heads and shells for about 5 minutes.
• Add half the chicken stock and boil rapidly for 5 minutes, then using a sieve to strain, pour into main stockpot.
• Cook king prawns in stock and set aside. Blanch tripe quickly and set aside.
• Add 200g jar Laksa Paste, 400ml coconut milk, fried tofu and 2 tbsp fish sauce.
• Prepare bowls of fresh thin rice noodles with pieces of cooked chicken, prawn & tripe.
• Add tofu and laksa soup. Garnish with chopped fresh chives, fried shallots and a squeeze of fresh lemon juice.