This is one of those thermomix recipes which does not fail to impress. Despite having many ingredients this Thai Laksa is well worth cooking. The flavours are fantastic and truly Thai. It is just incredible the things that you can do with the Thermomix. I like it with more chilli but if you like it milder then you know what to do.
Ingredients
1 fresh stalk of lemongrass, white part only and cut into pieces
1 onion (approx 150 g), cut into halves
4 garlic cloves
8 Raw macadamia nuts
1-2 fresh bird's eye chillies, to taste plus extra sliced to garnish
1 tsp curry powder
5 cm piece fresh Ginger, peeled
1 tsp ground Turmeric
1 tsp ground Cumin
2 springs Fresh coriander, leaves, roots and stems. Plus a bit extra for garnishing.
1 tsp Shrimp paste
450 grs Canned coconut milk
20 grs butter
150 grs water
2 tsp chicken stock paste
8 fresh kaffir lime leaves
1 ts fish sauce
2 tsp lime juice
1/4 tsp sea salt
200 grs dried rice noodles
200 grs skinless chicken breast, cut out in 2 cm cubes
300 grs raw peeled king prawn
180 grs book choi, cut into pieces (optional)
100 grs bean sprouts
Method
1,- Place the lemon grass, garlic, onion, nuts, chilli, curry powder, ginger, turmeric, cumin, corriander (leaves, roots and stems), shrimp paste and 50 grs of the coconut milk into the mixing bowl and blend 10 sec/spee 7. Scrape down the sides of the mixing bowl with the spatula, then repeat blending 10sec/speed 7, until a fine consistency is achieved.
2,- Add butter or ghee and cook 8 min/100 C/speed 1.
3,- Add the remaining 400 grs of the coconut milk, water, stock paste, kaffir lime leaves, fish sauce, lime juice and salt and cook 15 min/100 C/speed 1.
4,- with the noodles. Cover the noodles in boiling water and set aside to cook.
5,- add chicken to mixing bowl and cook 7 min/100 C/reverse/speed 1.
6,- Add prawns and book choi (if using) and cook 5 min/100 C/reserve/speed 1, or until the prawns are cook through. Carefully remove kaffir leaves using a slotted spoon.
7 drain the noodles through simmering basket and divide the evenly between 4 bowl. Pour the laksa ove the top.
8,- Garnish with bean sprouts, extra corriander and chillies before serving.
