Laksa

This creamy laksa is the perfect winter weather soup. Warm and fragrant with a huge umami hit. #laska #soup #wintermeals

I did this one using the pressure cooker for the broth but you could use a slow cooker - just adjust your timing!

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Ingredients:

2 packets dried egg noodles

Handful of fresh coriander leaves - to garnish

Chopped fresh birdseye chillies - to garnish

Fresh bean sprouts - to garnish (optional)

Paste:

7 dried red chillies or fresh to taste

1 tsp dried coriander

1 tsp dried cumin

1 tsp white pepper (ground)

1 finely chopped eshallot

1 chopped fresh lemon grass stalk

small chopped handful of fresh coriander root

1 tsp lime zest

1 tsp salt

Quarter cube of shrimp paste

1 sweet red pepper (you could also add this to the broth instead later on)

For the broth:

1 whole chicken

500g prawns uncooked with shells

6-8 cups of chicken stock

1tbsp palm sugar

3 tbsp fish sauce

1 400ml can of coconut cream

Method:

1. Blitz all the paste ingredients in a blender until they form a smooth paste, if its too dry a tiny bit of water can be added to loosen it up. Set aside.

2. De-shell and vein the prawns - we will be using the heads and shells for the broth so set the prawn meat aside for now.

3. To the pressure cooker - add the whole chicken, prawn shells and heads, chicken stock and 75% of the paste you made above. Set the pressure cooker to 1 hour (If you're using a slow cooker this step would take up to 6 hours).

4. Once ready, release the steam and open. Remove the chicken and strain the broth through a colander to remove all the shells and heads. You may need to do this 2 to 3 times to ensure a smooth broth.

5. Add broth back to the cooker or to a large saucepan on the stovetop and add the palm sugar, fish sauce, coconut cream and remaining paste. Reduce the broth to taste - remember that the more reduced the more flavourful but this can also made the broth very salty so reduce to your taste. Season here if necessary with salt.

6. Whilst broth is reducing, pull all the chicken from the bones - it should be soft and easy to pull away. Shred this to be added back into the soup and discard the bones.

7. Once the broth is almost ready, cook the noodles according the packet instructions.

8. Take the broth off the heat once reduced and add prawns and chicken - the prawns will cook in seconds and as the chicken is already cooked it just needs to warm.

9. Add a handful of cooked noodles to each bowl, ladle over the broth with prawns and chicken. Garnish with fresh coriander, chilli and fresh bean sprouts (optional).

10. Add a squeeze of fresh lime juice to finish and enjoy!