Laksa is a soupy spicy noodle street food popular all over Singapore and Malaysia. The recipe includes a special curry paste with aromatic fresh herbs and spices.
Place the lemongrass, garlic and kaffir,lime leaves in a mini processor or chopper and blitz until it is a nice fine consistency. Add the red curry paste and pulse a couple more times.
Heat a large saucepan and add a little oil if needed. Add and stir fry the onion until just starting to soften.Add the Next add the curry paste and sauté. Stir fry for a minute, it should be fragrant, about two minutes. Add the chicken pieces before pouring in the stock and coconut milk. Gently stir well to combine and allow the soup come up to a simmer. Stir well to separate the chicken pieces. The chicken should cook in 3-4 minutes depending on the size of the pieces.
While the soup simmers add the fish sauce lime juice and sugar, stir and taste. Adjust any seasoning, you should have the good balance of sweet, salty, sour and spice. Continue to simmer on a low heat 1-2 minutes more.
While the soup simmers blanch the bean sprouts, baby broccoli, snap peas or any other veggie you're using. Fully cook the noodles according to the package instructions. Drain the bean shoots and veggies.
To serve the Laksa, drain the noodles and divide between four large serving bowls. Ladle over the laksa, dividing the chicken, veggies and broth evenly, place a generous handful of the bean sprouts, cilantro, green onions on top. Serve with wedges of lime.
