Prawn Laksa bowl

Ingredients for the Laksa:   (4 persons)

Coconut or sunflower oil

200 grams of shrimps

400 ml coconut milk

250 ml chicken broth/stock (or fish broth)

1 tablespoon palm sugar

1 tablespoon fish sauce

1/2 juice of lemon

2 tablespoon tamarind paste (asem)

2 crushed lemongrass  (sereh)

250 grams (rice) noodles

1 boiled egg, sliced

 

Curry paste:

2 dried peppers (its also possible with fresh ones)

1 teaspoon of coriander grains (ketoembar)

1 teaspoon cumin seeds (djintan) 

5 kemiri nuts (Candle nuts)

3 Shallots 

3 cloves of garlic

2 teaspoon Ginger grated

2 Lemongrass Sereh

3 pieces of fresh yellow carrot (koenjit)

1 teaspoon shrimp paste (trassi)

 

Garnish for the Laksa bowl

Egg

Prawns/ Shrimps

Coriander

Rice noodles or white rice

Sugar snaps

Lime

Chili peper

Spring onions

fresh bean sprouts (Wash the bean sprouts before using)

Lets get started! Cook the rice noodles according to the package description.

Cook your eggs, sugar snaps in separate cooking pans and set them apart. 

 

Meanwhile you can start making the curry paste! If you don't have a mortar for the curry, use a kitchen blender.

Cut the ingredients for the curry in small pieces in advance that also works faster.

Roast the cumin and coriander seeds in a dry frying pan over a fairly high heat while stirring a couple minutes.

 

Put the roasted cumin and coriander seeds with the dried peper in a mortar and crush to a fine. Shortly after that you can crush the kemiri nuts.

Now add the salt, shallots and the garlic gloves  and mash again until its a fine paste .Now you can add the remaining ingredients to the mortar and crush it until its a slightly smooth paste.

 

Be sure the curry paste is fine enough because it can be unpleasant if you get rough pieces in your mouth while eating soup!

If you havent enough fresh tumaric. and you want that extra yellow color.. you can always cheat a little by adding turmeric powder. don't be ashamed because cooking has many tricks and manners. 

In a pan, fry the ginger an laos chunks with the crushed lemongrass stalk with a sunflower or coconut oil for about 3 or 4 minutes. 

 

Now add the curry, palm sugar, and the tamarind paste. Stir well until it simmers. Reduce the heat to low and add the coconut milk. Shortly after that you can add the chicken broth and Let this simmer for at least 45 minutes.

 

Meanwhile, clean the prawns/shrimps. And cut some red peper, coriander, limes and put a hand of bean sprouts (wash them before using) on a plate for the soup later.

Put some oil with garlic toes and salt in a wok or fry pan and shortly the prawns/shrimps and set them apart (save the juice).

Add the juice to your broth for that extra shrimp taste that you want to have in your soup.

 

Don't forget to taste the soup and season the soup further if necessary.

Add some coconut milk or broth if you think its a bit to spicy!

 

Now its time to finish the soup by adding the prawns/shrimps to the soup and garnish your bowls.

Spread the noodles over your bowls, put some sugar snaps in it and place the egg pieces on the side now you can finish it off with the sliced spring onions, coriander and peper!

 

Enjoy this incredible Laksa soup!!