I’ve been pleasantly surprised by the huge influence that Asia has on modern day Australian food. I’ve learned a few new dishes and new names for old favorites. (For example, ‘Dim Sum’ is called ‘Yum Cha’.) With all of the new opportunities for Asian dining I’ve decided to try a bunch of the soups that I’ve only seen others eat, my current favorite being Curry Laksa (before moving here I hadn’t even heard of ‘laksa’ 😉 ). As I’m writing this, I’ve discovered that laksa is combination of influences from China and Malaysia. And that curry laksa is a combination of curry soup and noodles (either laksa or vermicelli noodles).
I ended up finally making a curry laksa tonight because I made a cauliflower soup and knew the kids would gobble all of it up, so we needed 2 soups. I guess having 2 soups is sort of a family tradition – my Dad quite often can be found ordering 2 soups when we are out to dinner, one for the appetizer and one for the main.
Adapted from www.taste.com.au
- 2 tablespoons sunflower oil
- 1 pound chicken thigh fillets, sliced
- 1/3 cup (100 grams) laksa paste
- 1 1/2 cups (375ml) chicken stock
- 1/2 cup water
- 1 cup (250 ml) coconut milk
- 2 kaffir lime leaves, finely chopped
- 1 tablespoon grated palm sugar (or brown sugar)
- 1 tablespoon fish sauce
- 1-2 tablespoons lime juice
- 200 grams dried vermicelli rice noodles
- 2 cups bean sprouts, trimmed
- 1/2 cup Thai basil
- 1/2 cup cilantro
- fried asian shallots, garnish
- red chili, sliced, garnish
- Heat oil in wok. Add chicken and brown in batches 3-4 minutes, set aside.
- Add laksa paste and sauce about a minute until fragrant.
- Add chicken, stock, coconut milk, water and kaffir lime leaves. Bring to a boil, reduce heat and simmer for 10 minutes.
- Stir in sugar, fish sauce and lime juice.
- Cook noodles according to package directions, drain and rinse.
- Divide noodles among the bowls, ladle laksa over noodles.
- Top with sprouts, basil, cilantro, dried shallots and red chili (if using).