Today’s dinner: Laksa
A popular Singaporean hot noodle soup. Julie brought me this Laksa sauce paste from Singapore so I went to the supermarket to get some chicken legs, noodles, coconut milk, and some vegetables.
Ingredients for 2: 1 pack of Laksa sauce paste, 250g chicken (or shrimp), 440ml water, 330ml coconut milk, 2 soup spoons of vegetable oil, 125g egg noodles or any asian ones, 100g bean sprouts
First, add chicken to boiling water, cover and cook for 20 minutes. Save stock. Heat oil in a pot, then add the Laksa sauce paste and stir until you can smell it. Add coconut milk and stock to the paste; stir well and simmer on low heat for 10 minutes. Last step, serve the Laska soup over cooked noodles and a chicken leg.
P.S. The soup would taste better if you add a piece of bay laurel.
Voilà! Bon appétit!