Chicken Laksa (Coconut Curry Soup)

Serves 4

Laksa Paste

• 1 lemongrass stalk sliced
• 1 tsp coconut sugar or brown sugar
• 3 cloves garlic, chopped
• 1 dsp ginger chopped
• 3 tbs fish sauce
• 1 red chilli sliced
• 1 tbs coconut oil or sesame oil
• 1 tbs ground curry powder
• 1 ½ tsp ground coriander
• ¼ cup chicken stock
• 1 ½ tsp ground turmeric

For the soup

• ½ cup fresh coconut, shredded
• 4 lime leaves
• 4 cups fresh coconut cream
• 1 lemon juiced
  
• 3 ¾ cups chicken stock
• 300g chicken breast sliced
• ½ white onion sliced
• 175g vermicelli noodles
• 1 medium carrot cut julienne or thin sticks
  

Garnish

• Fresh sprigs of coriander
• Fresh shredded coconut

Place laksa paste ingredients into a blender. Blend until smooth. In a large saucepan sauté paste, add fresh shredded coconut and onions. When onions are soft and golden, add coconut cream, chicken stock and lime leaves. Simmer on a medium heat for 20 minutes and then add the carrots, lemon juice and chicken. When chicken is cooked add the vermicelli noodles and they will cook in the hot soup.

Ladle laksa into bowls and garnish with fresh coriander and fresh shredded coconut.

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