A fragrant and flavorful Singapore-style laksa featuring prawns, chicken, and noodles in a rich, spicy coconut curry broth, garnished with fresh herbs and crunchy toppings.
Ingredients extracted via AI
12 prawns0.25 Šálka oilfresh rice noodlesyellow wheat noodlesboneless chickenfish ballsmusselsluxa powdered spice blenddried prawnsshallotgarlicgingerred chili pepper200 ml coconut creamtofu puffs1.5 PL fish saucesalt1 PL lime juice1.5 ČL light brown sugarbjoy leaveseggcorianderfried shallotsbean sprouts
Procedure generated via AI
Clean 12 large prawns, reserving the shells.
Heat 1/4 cup oil in a pot and fry the prawn shells until fragrant and deeply colored. Strain the oil and discard the shells.
Bring a large pot of water to a boil and briefly cook the fresh rice noodles until tender and warmed through.
Similarly, prepare the yellow wheat noodles by briefly soaking or cooking them.
Add the prawns to the boiling water and cook for 3 minutes, then set aside.
Add the sliced chicken to the same broth and cook until tender, then set aside.
Make a spice paste by blending dried prawns, shallot, garlic, ginger, and red chili pepper until smooth, then set aside.
Heat fragrant oil in a pan and fry the fresh spice paste until the oil changes color and separates. Add the instant Luxa spice blend and stir until well combined and the oil separates again.
Add 2 1/2 cups of water or broth and 200 ml coconut cream, stir well, and bring to a boil.
Add the sliced tofu puffs to the simmering curry sauce and allow them to absorb the flavors.