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Mee Laksa Lemak

Published on 8th September 2020 In |

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Ingredients

  • 2 pieces Mi URAI
  • 2 tbsp cooking oil (for stir-frying)
  • 150 g chicken breast, boiled and shredded
  • 1 stalk lemongrass, bruised
  • 3 kaffir lime leaves, crushed
  • 2 cm galangal, bruised
  • 600 ml coconut milk
  • 400 ml chicken stock
  • salt (to taste)
  • sugar (to taste)
  • lemon basil (as garnish)
  • For paste:
  • 8 shallots
  • 3 garlic cloves
  • 8 medium red chillies
  • 1 tbsp dried shrimp, toasted
  • 1 cm ginger
  • 1 tsp belacan
  • 2 cm turmeric
  • 1/2 tsp coriander seeds

Instructions

  • 1. Cook Mi URAI according to instructions on pack. Set aside.
  • 2. Blend all the spice paste ingredients in a food processor until smooth.
  • 3. Heat oil in a wok. Stir-fry spice paste over medium heat. Add lemongrass, kaffir lime leaves and galangal; fry until fragrant.
  • 4. Add coconut milk, chicken stock, salt and sugar. Lower heat and stir constantly until soup starts to boil; turn off heat.
  • 5. Divide cooked Mi URAI into 2 serving bowls and add the soup. Top with shredded chicken and garnish with lemon basil. Serve while hot.
  • Servings : 2
  • Ingredient :

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