Name: Laksa recipe by Sujata Limbu at BetterButter
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 450 grams chicken thigh cut into thin pieces; 945 ml chicken broth; 400 ml coconut milk; 225 grams rice noodles; 1 teaspoon cumin seeds; 1 teaspoon fennel seeds; 1 teaspoon black peppercorns; 4 cloves; 1 tablespoon coriander seeds; 1 teaspoon shrimp paste (optional); 5-6 dried red chilles; 2 lemongrass stalks; 1 cinnamon stick; 2 teaspoon sugar; 3 teaspoons salt; Few mint leaves to garnish; 1 Onion finely sliced to garnish

Ingredients Serving: 4

450 grams chicken thigh cut into thin pieces
945 ml chicken broth
400 ml coconut milk
225 grams rice noodles
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon black peppercorns
4 cloves
1 tablespoon coriander seeds
1 teaspoon shrimp paste (optional)
5-6 dried red chilles
2 lemongrass stalks
1 cinnamon stick
2 teaspoon sugar
3 teaspoons salt
Few mint leaves to garnish
1 Onion finely sliced to garnish

Instructions

Grind the black peppercorns, coriander seeds, cloves, cumin seeds, fennel seeds, red chillies and turmeric into a coarse powder.
Wash the lemongrass stalks and peel the outer layers. Then mash the core and keep aside.
Heat oil in a large pan. Once the oil is hot, put in the chicken along with the shrimp paste & spice powder and give it a good stir.
Fry the chicken and cook till it is half cooked and the aroma fills the room.
Next, pour in chicken broth, coconut milk, sugar, and salt according to taste.
Check the seasonings, then put in the cinnamon stick and mashed lemongrass. Let this simmer and cook for 15-20 minutes.
In the meantime, take a large pan/pot and boil water in it. Once the water starts bubbling, put in the rice noodles and cook for 4-5 minutes. Drain the noodles and rinse under running cold water. Keep aside.
Prepare the bowl to serve, initially put in the noodles then pour the soup mixture on top. Remember to remove the cinnamon and lemongrass before serving.
Serve hot with a topping of sliced onions and few mint leaves to garnish.

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