2 – 4 people
- 150gm vermicelli noodles
- 3 Tbsp vegetable oil
- 3 Tbsp Red Curry Paste
- 1 tsp ground turmeric
- 2-3 Tbsp** brown sugar
- 2-3 Tbsp** fish sauce
- 400ml full-fat coconut milk
- 750ml Massel Salt-Reduced chicken stock
- 2 kaffir lime leaves, torn
- Juice of 1-2 limes**, plus extra to garnish
- 100gm firm tofu, diced
- 100gm mushrooms, chopped
- 150gm snow peas, halved
- ½ BBQ chicken, shredded
- 80gm bean sprouts
- 1 cup mix of picked coriander, Thai basil and Vietnamese mint leaves
- 2 kaffir lime leaves, chiffonade
- 1 birdseye chilli, finely chopped
- Crispy shallots
- Sambal Olek
- Place the vermicelli noodles in a large heatproof bowl and cover with hot water. Leave to soak as per packet instructions (approximately 2-3 minutes to heat through), drain well and set aside.
- In a wok or large saucepan, heat the oil over a high heat until smoking. Fry off the red curry paste for 3-4 minutes, stirring continuously until aromatic and deep in colour. Add the turmeric and sugar and cook for a further 1-2 minutes until caramelised. Add in the fish sauce and stir through, then pour in the coconut milk and bring to a simmer. Add the chicken stock and reduce heat to low. Bring back up to a simmer, add the tofu and vegetables and cook for 5 minutes. Season to taste with extra fish sauce, brown sugar and the lime juice until you have reached a balance between salty, sweet and sour.
- **It is recommended to over season at this point as the flavours will lessen once the noodles and chicken have been added to the final dish.
- Divide noodles among the serving bowls and top with shredded chicken. Ladle the laksa soup over the noodles and garnish with bean sprouts, fresh herbs, chilli, crispy shallots, fresh lime and sambal olek to taste.
- ** Add seasonings to personal taste. Flavours should be equally balanced between sweet (sugar), salty (fish sauce) and sour (lime).
Our friends at Wine Selectors recommend pairing this dish with a Gewürztraminer or Viognier.
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