It would be a lie to say that my 10 days in Asia did not influence my cooking. So I started to experiment with the recipes and ingredients from Asia and my first dish that has worked quite well is the Laksa. Laksa is a famous soup from Malaysia and Singapore and fits quite nice in every season. So here it goes.
What you need:
- 3 spoons oil (I usually use 1 sesame, 1 coconut, 1 sunflower)
- 3 spoons red curry paste (the mixture shall include keffir leaves and lemongrass – if not add them separately)
- 4 cups chicken broth/stock
- 1/2 cup coconut milk
- 2 portions rice noodles (cooked)
- 10 roasted or cooked chicken slices
- 2 hard-boiled eggs (cut in halves)
How you do it:
Heat up the oil(s) in a pot. Add the curry paste and stir-fry it to expand all the aromas. Once the paste is roasted enough add the chicken broth/stock and the coconut milk. Cook for 10 minutes approximately. Season with salt.
Before serving fill the cooked rice noodles in the dishes, in which you will serve the laksa. Cover them with the laksa stock. Decorate the dish with the chicken slices, eggs and coriander.
Serve and enjoy