LAKSA – SPICY NOODLE SOUP – Aathira Sethumadhavan

LAKSA – SPICY NOODLE SOUP

Ingredients

For the paste

6 dry red chillies

1 tsp coriander powder

1/2 tsp chilli powder

1/2 tsp cumin powder

1/2 tsp turmeric powder

1/2 onion, chopped

2 lemongrass stalks, white part only, chopped (if you can’t find lemongrass, use grated peel of 1 lime)

1 tbsp ginger or galangal chopped

5 almonds

4 garlic cloves, chopped

1 tsp shrimp paste (optional)

For the soup

30-50 grams of cooked millet noodles

75 ml thick coconut milk

250 ml water

1/2 a stock cube (optional)

2 tsp fish sauce OR 1 tsp dark soy sauce

1 Tsp jaggery or palm sugar

Protein of choice - I used 75 grams cleaned prawns but you can use paneer, tofu or chicken

Salt to taste

Method

Make a fine paste of all ingredients mentioned. Add a little water to make it come together.
Into a hot pan, add 2 Tbsp coconut milk.
Add the paste into this and cook it until the coconut milk separates into oil and the raw flavour goes.
Add in the protein and veg and sauté for a bit.
Add the remaining coconut milk, water, stock cube, jaggery and fish/soy sauce and let it come to a simmer.
Finally season with salt and remove from heat.
Into a bowl, add in your noodles, pour over the soup, garnish with chopped chilies or coriander leave, a sliced boiled egg and SLURRP away! ❤️