Singapore Laksa

Ingredients for 4 servings:

• 16 shrimp(s), cooked, deveined, without shell
• 3 shallots
• 3 garlic cloves, chopped
• 3 chili peppers
• 1 stalk of lemongrass, only the lower part
• 3 tsp turmeric
• 1 tbsp shrimp paste
• ½ tsp coriander, ground
• 800 ml coconut milk
• some oil
• 300 ml water
• some sugar
• some salt
• 400 g chicken breast fillet(s), without skin
• 250 ml chicken stock
• 250 g Chinese egg noodles

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

spicy coconut soup

Process the shallots, garlic, chilies, lemongrass, turmeric, coriander, shrimp paste, and 100 ml of coconut milk in a food processor or with a hand blender until smooth. Heat a little oil in a large pot and fry the mixture for about 1 minute while stirring. Deglaze with water and the remaining coconut milk, bring to a boil, season with salt and sugar, and then simmer over low heat for about 15 minutes. Meanwhile, simmer the chicken breast in the simmering chicken broth for about 10 minutes. Cook the noodles according to the package instructions, drain, and break them up a bit with kitchen scissors. Remove the cooked chicken breast from the broth and cut into bite-sized pieces. Add it to the coconut soup along with the shrimp and noodles, bring to a boil briefly, and serve immediately.