Chicken and Prawn Laksa

Angel posted 01-25-99

Chicken and Prawn Laksa

Preparation time - 30 minutes
Serves - 4 to 6

2 tablespoons peanut oil*
2 teaspoons fresh ginger - grated
2 cloves garlic - crushed
8 spring onions - sliced
8 chicken tenderloins - thinly sliced
2 - 3 tablespoons mild curry paste
750 mls hot chicken stock
375 mls coconut milk
12 small raw prawns - peeled
150g Chinese vermicelli
Boiling water
100g bean sprouts
50g snow peas - halved
20g fresh mint - chopped
20g fresh coriander - chopped

Heat the oil in a wok. Add the ginger, garlic and spring onions; stir fry for 1 minute. Add the chicken tenderloins to the wok and stir fry for a further 2-3 minutes, or until just cooked. Stir in the curry paste until the chicken is well coated.

Add the hot chicken stock and stir in the coconut milk. Bring slowly to the boil, then reduce the heat and simmer for 3 minutes. Add the prawns and simmer for a further 3 minutes.

Meanwhile place the vermicelli in a large heatproof bowl and pour over enough boiling water to cover. Set aside for 5 minutes, or until soft. Drain the vermicelli and divide among soup bowls. Add the bean sprouts and snow peas, then ladle over the hot laksa. Serve sprinkled with the mint and coriander.

(*) Use peanut oil in preference to olive or vegetable oil as it withstands higher cooking temperatures better.

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