FOOD + DRINK in THE KITCHEN WITH cont ...
NATALIE ’ S MALAYSIAN SEAFOOD LAKSA
Serves : 6
Ingredients :
• 2 red chillies
• ½ tsp chilli flakes
• 2 shallots , peeled
• 40g fresh ginger
• 30g fresh turmeric , peeled
• 2 stalks lemongrass
• ½ tbsp coriander seeds
• 60ml water
• 15g cashew nuts
• Half a tin of coconut milk
• 5g caster sugar
• 40ml fish sauce
• 1 litre chicken stock
• 4 kaffir lime leaves
• 300g rice noodles
• 24 prawns
• 1kg mussels
• Beansprouts , sliced chilli , fresh coriander chopped and cucumber slithers to garnish
Method :
1 . Roughly chop red chillies , shallots , yellow part of lemongrass , turmeric and ginger .
2 . Place in a blender with the cashews , water , coriander seeds and chilli flakes . Blend into a smooth paste .
3 . Fry the paste off with a little oil then add the chicken stock , kaffir lime leaves and coconut milk .
4 . Simmer for 20 minutes then add the caster sugar and fish sauce .
5 . Strain the soup in a saucepan to get rid of the bits . Don ’ t panic ! More flavour will come when you poach the seafood .
6 . Cook the rice noodles as per the packet instructions then run them under cold water and put aside to add to the soup when you are ready to serve .
7 . Now it ’ s time to put your soup together . Place the mussels and the prawns in the soup and simmer until the mussels are open . Add your rice noodles and simmer for 1 minute , taste and add a little salt if needed .
8 . Dish into large bowls , add all your garnishes and serve .
TOP TIP : The soup freezes really well . Then you can just buy the seafood and cook rice noodles when you want to cook it again .
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