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Breakfast: Spicy Noodle Soup
(Tony Tan's Laksa Lemak)
This recipe includes superfoods such as:
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Get it now →Ingredients
11/2 teaspoons blacan (shrimp paste)
2 thick or 3 thin stalks fresh lemongrass
11/2 tablespoons chopped peeled fresh or frozen galangal
1 tablespoon chopped peeled fresh ginger
1 tablespoon chopped peeled fresh or frozen turmeric or 1 teaspoon turmeric powder
1 medium onion, chopped
6 fresh hot red chiles (such as Thai or serrano), seeded if desired and chopped
2 garlic cloves, chopped
5 candlenuts (do not eat raw) or macadamia nuts, chopped
2 tablespoons water
6 fried bean-curd puffs
2 chicken breast halves with skin and bones
31/2 cups chicken stock (preferably homemade)
6 oz fresh bean sprouts (21/2 cups), threadlike tails discarded
1/2 cup olive or vegetable oil
14-oz can well-shaken unsweetened coconut milk
1 tablespoon sugar
1/2 lb medium shrimp, shelled and deveined
1 lb fresh round (not flat) rice noodles or wheat noodles or 1/2 lb dried egg noodles
Garnish: fresh cilantro sprigs
Instructions
Preheat oven to 300 °F.
Wrap blacan tightly in a piece of foil and roast in middle of oven 10 minutes. Unwrap and cool. Discard tough outer leaves of lemongrass and trim root ends. Thinly slice lower 6 inches of stalks. Fold upper stalks into thirds and tie into a bundle with kitchen string. In 2 batches, purée blacan, sliced lemongrass, and remaining spice paste ingredients in a mini food processor until almost smooth.
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Get it now →Nutrition Facts
Serving Size: 4
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 0 kcal | ||
| Fat 0 g | ||
| Carbohydrate 0 g | ||
| Protein 0 g | ||
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