Laksa Soup

Laksa Soup

6-8 servings 

1 lb shredded chicken (cook the chicken in water and salt until well done and shred with two forks)

6 cups of chicken stock

3 Tbsp ginger 

6 garlic cloves

4 cups tofu noodles or yam noodles

200 ml coconut cream

5 chopped shallots 

5 Tbsp chopped ginger

2 red chillies 

1 Lime, juiced 

Salt 

1/4 cup Laksa Paste

4 Tbsp Turmeric

Garnish 

Fish sauce to taste 

Bean Sprouts

Finely sliced spring onion

Coriander leaves

Lime wedges

Preparation 

In a food processor add the garlic, shallots, ginger, turmeric and chillies, laksa paste and process until a smooth paste forms. If you don't have a food processor mash all of the ingredients listed above in the mortar.

Place a large saucepan over high heat. Add coconut oil and add the blended paste to the oil and fry for 1 minute before adding the laksa paste. Fry for 2-3 minutes, then add the shredded chicken, chicken stock and bring to the boil. Add the coconut cream and reduce heat to a simmer. Add the tofu noodles. Season with fish sauce, salt and lime juice to taste.

To serve ladle over the broth and top with chicken, bean sprouts, spring onions, chilli, coriander and lime wedges.