Laksa soup

Ingredients for 4 servings:

• 2 cloves garlic
• 2 cm ginger
• 1 onion(s)
• 1 chili pepper(s), medium hot
• 1 tbsp oil
• 4 tbsp spice paste (laksa paste), alternatively red curry paste
• 1 can coconut milk
• 600 ml chicken broth or vegetable broth
• 1 tsp salt
• 1 tbsp brown sugar
• 2 tsp fish sauce
• 2 limes
• 300 g cooked prawns
• 300 g chicken breast, cooked, e.g. in chicken broth
• 150 g peanuts
• 1 bunch of coriander
• 1 bunch of spring onions
• 100 g soy sprouts
• 125 g rice noodles
• 2 carrots
• 200 g pea pod(s), fresh

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Rice noodle soup from Singapore and Malaysia

Cook the noodles, then rinse thoroughly with cold water and set aside. Roast the peanuts in a pan without oil and set aside. Finely chop the onion, ginger, garlic, and chili. Heat the oil in a pan and sauté the onion, half the ginger, garlic, and chili. Shortly after, add the laksa paste and sauté (do not let it burn!). After about 5 minutes, pour in the stock and coconut milk, add the remaining ginger, 1 teaspoon of salt, 1 tablespoon of brown sugar, and 2 teaspoons of fish sauce (more if needed), and simmer for 10 minutes. Meanwhile, chop the spring onions, pea pods, and coriander, slice the carrots very thinly, and wash the bean sprouts. The vegetables can be mixed together or served separately. Squeeze one and a half limes and add the juice to the stock. Cut the half lime into quarters. To serve: Place a handful of noodles in a bowl, then arrange a small amount of cooked chicken breast and some shrimp on top. Top with hot broth. Serve the fresh vegetables, peanuts, and lime wedges separately. Everyone can help themselves to their soup and add whatever ingredients they like.