The Japanese have no qualms about slurping noodles loudly. So follow their lead - we think this is worth making noise about.
- To make the laksa paste, place the dried chillies in a small heatproof bowl. Cover with boiling water and set aside for 15 minutes to soften. Drain and coarsely chop. Place in the bowl of a food processor with the onion, ginger, garlic, lemongrass, nuts, mint, shrimp paste, paprika, turmeric, coriander, cumin, cinnamon and fennel and process until finely chopped and well combined.
- Heat a large saucepan over high heat. Add the laksa paste and cook, stirring, for 1-2 minutes or until aromatic. Add the chicken stock, coconut milk and cream and 3 of the kaffir lime leaves and bring to the boil. Reduce heat to medium-low and add the chicken. Cook for 5 minutes or until chicken is cooked through. Add the sugar and lime juice and stir to combine.
- Place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soak. Drain well.
- Finely shred the remaining lime leaf. Divide the noodles among serving bowls. Ladle over the soup and chicken. Top with bean sprouts, coriander, mint and kaffir lime leaf. Serve immediately with sambal oelek and lime wedges.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set