Laksa

Ingredients

1-2 prawns – boiled

1/4 cup noodles – boiled in salted water

1/4 cup chicken – shredded and boiled

1 cup chicken stock

1/3 cup coconut milk

2 Tbsp laksa paste

Few sprigs of fresh coriander and mint

1/2 lemon

For the laksa paste:

5-6 green chillies

5 garlic cloves

5-6 red chillies

bunch of coriander leaves

1 Tbsp coriander seeds

1 pod galangel

1/2 Tbsp shrimp paste

1 Tbsp turmeric

1 cup peanuts

2 sticks lemon grass

5-6 lime leaves

Condiments:

1/2 tsp chilli flakes

1 Tbsp garlic – chopped and fried

1 Tbsp onions – chopped and fried

1 Tbsp cracked peanuts

1/2 egg – boiled

Fresh coriander sprigs

Method

Heat laksa paste in a pan and add coconut milk.

Mix well and then add the chicken stock.

Season with salt and once it starts boiling, add prawns and shredded chicken.

Add the noodles and cook for a few minutes.

Finally add fresh coriander and mint.

Cook for 2 more minutes before transferring into the serving bowl.

Sprinkle the condiments on top and serve.

Chef: Chef Shivneet, ITC Maurya Sheraton