Ingredients:• 3 Tablespoons Vegetab

Ingredients:
• 3 Tablespoons Vegetable oil
• 1 recipe for Laksa Paste ( see below) or 1 Jar of Prepared Laksa Paste
• 6 Cups chicken stock or broth
• 1 Tablespoon palm or brown sugar
• 1 1/2 pounds chicken ( breast or thigh meat) cut into bite sized pieces
• 1 pound raw large shrimp ( peeled )
• 2 Cups thick Coconut milk ( do not use “lite”)
• 12 fish balls ( optional- available in the frozen section of the Asian Market)
• 1-2 Cups fried tofu- ( optional- available in the refrigerated section at the Asian market) sliced
• 3-4 Cups fresh bean sprouts
• 1- 11/2 pounds fresh thin rice noodles ( refrigerated section at the Asian market)
• 1-2 limes
• Garnishes- lime wedges, cilantro, Vietnamese mint, sambal chili paste, fried shallots ( available in jars at Asian market)
Instructions:
Make the laksa paste ( or use store bought). In a large heavy bottom soup pot or dutch oven, heat 1 Tablespoon oil over medium high heat. Add all the Laksa Paste, and saute, stirring constantly until it becomes very fragrant, about 2-3 minutes. ( Turn stove fan on).
Add chicken broth and sugar.
Bring to a boil. Add chicken, lower heat to a simmer, and cook for 4 minutes. Add shrimp. Cook for 1-2 minutes, add coconut milk, fish balls and tofu. Simmer until heated through. Squeeze lime juice, starting with a 1/2 a lime, and more to taste.
In a separate pot, heat enough water to cover the fresh rice noodles. Once water is boiling add the rice noodles, turn heat off, and let rice noodles stand, heating up for 2 minutes, drain.
Divide noodles among bowls. Ladle soup over top of noodles. Top bowls with an handful of fresh bean sprouts, fresh cilantro and mint and a sprinkling of crispy shallots. Serve with chili sauce and lime wedges.
Laksa Paste
• 8-10 dried red chilies
• 2 Tablespoons dried shrimp (Available at Asian Markets)
• 5 shallots ( about 1 cupful ) roughly chopped
• 3 garlic cloves
• 2 Tablespoons galanga – finely chopped
• 2 large lemongrass stocks- finely chopped (1/2 Cup chopped) – find frozen chopped lemongrass at the Asian market.
• 1 teaspoon fresh turmeric ( or ground is OK too)
• 6 candle nuts or substitute cashews, brazil nuts or macadamia ( optional- you can leave the nuts out)
• 1 Tablespoon Shrimp paste ( or Shrimp sauce)
• 2 teaspoons coriander
• 1 teaspoon cumin
• 1 teaspoon sweet paprika
• 3 Tablespoons vegetable oil
To make Laksa Paste, seep dried chilies and dried shrimp in boiling water for 20 minutes. Prep and place all the other ingredients, except oil in a food processor. Drain shrimp and chilies and add to food processor. Blend until finely chopped, scraping down sides as needed. Add oil and continue blending until it becomes a fine paste. Don’t let the smell or taste scare you. It will all balance out in the end.

ผลลัพธ์ (อังกฤษ) 2:

Ingredients:
• 3 Tablespoons Vegetable Oil
• 1 Recipe for Laksa Paste (See Below) or 1 Jar of Laksa Paste Prepared
• 6 Cups Chicken Stock or broth
• 1 Tablespoon Palm or Brown Sugar
• 1 1/2 pounds Chicken (Breast Meat or thigh. ) Cut Into Bite sized pieces
• 1 Pound RAW Large shrimp (peeled)
• 2 Cups Thick Coconut Milk (do not use "Lite")
• 12 Fish Balls (Optional- available in the Frozen section of the Asian Market)
• 1-2. Fried Tofu- cups (available in the refrigerated section Optional- at the Asian Market) sliced
​​Fresh Bean sprouts Cups • 3-4
• 1- 11/2 pounds Fresh Rice Noodles thin (refrigerated section at the Asian Market)
• 1-2 limes.
• Garnishes- Lime wedges, cilantro, mint Vietnamese, sambal Chili Paste, Fried shallots (available in jars at Asian Market)
Instructions:
Make the laksa Paste (or use Store Bought). In a large heavy bottom soup pot or dutch oven, heat 1 Tablespoon oil over medium high heat. Add all the Laksa Paste, and saute, stirring constantly until it becomes very fragrant, about 2-3 minutes. (Turn on Stove Fan).
Add Chicken broth and Sugar.
Bring to a boil. Add chicken, lower heat to a simmer, and cook for 4 minutes. Add shrimp. Cook for 1-2 minutes, add coconut milk, fish balls and tofu. Simmer until heated through. Squeeze Lime Juice, Starting with a 1/2 a Lime, and more to Taste.
In a Separate Pot, heat Water Enough to Cover the Fresh Rice Noodles. Add Boiling Water is once the Rice Noodles, turn off heat, and Rice Noodles Let stand, Heating up for 2 minutes, Drain.
Divide among Noodles Bowls. Ladle soup over top of noodles. Top bowls with an handful of fresh bean sprouts, fresh cilantro and mint and a sprinkling of crispy shallots. Chili Lime Sauce and serve with wedges.
Laksa Paste
Red Dried chilies • 8-10
• 2 Tablespoons Dried shrimp (Available at Asian Markets)
• 5 shallots (About 1 cupful) roughly chopped
• 3 cloves Garlic
• 2 Tablespoons galanga - finely chopped
•. Large finely chopped lemongrass Stocks- 2 (1/2 Cup chopped) - Find Frozen chopped lemongrass at the Asian Market.
• 1 teaspoon Fresh Turmeric (or Ground is OK Too)
• 6 Candle Nuts or substitute cashews, Brazil Macadamia Nuts or (optional. - You Can Leave the Nuts out)
• 1 Tablespoon Shrimp Paste (or Shrimp Sauce)
• 2 teaspoons coriander
• 1 teaspoon cumin
• 1 teaspoon Sweet paprika
• 3 Tablespoons Vegetable Oil
To Make Laksa Paste, seep Dried chilies and Dried shrimp in Boiling Water. for 20 minutes. Prep and place all the other ingredients, except oil in a food processor. Drain shrimp and chilies and add to food processor. Blend until finely chopped, scraping down sides as needed. Add oil and continue blending until it becomes a fine paste. Do not let the smell or taste scare you. It will all balance out in the end.

ผลลัพธ์ (อังกฤษ) 3:

Ingredients:
-
- 3 Tablespoons Vegetable Oil 1 recipe for Laksa Paste (see below) or 1 Jar of Prepared Laksa Paste
- 6 Cups. Chicken stock or broth
- 1 Tablespoon palm or brown sugar
- 1 1 / 2 pounds chicken (breast or thigh meat) cut into bite sized. Pieces
- 1 pound raw large shrimp (peeled)
* 2 Cups thick Coconut milk (do not use "lite
.")Education 12 fish balls (optional - available in the frozen section of the Asian Market)
* 1-2 Cups fried tofu - (optional - available. In the refrigerated section at the Asian market) sliced
-
- 3-4 Cups fresh bean sprouts 1 - 11 / 2 pounds fresh thin rice noodles. (refrigerated section at the Asian market)
-
- 1-2 limes Garnishes - lime wedges cilantro Vietnamese Mint sambal,,,, chili Paste.Fried shallots (available in jars at Asian market)

Instructions Make the Laksa paste (or use store bought). In a large. Heavy bottom soup pot or Dutch oven heat 1, Tablespoon oil over medium high heat. Add all the Laksa Paste and saute stirring,,, Constantly until it becomes, very fragrant about 2 - 3 minutes. (Turn stove fan on).
Add chicken broth and sugar.
Bring. To a boil, Add chicken.Lower heat to a simmer and cook, for 4 minutes. Add shrimp. Cook for, 1-2 minutes add coconut milk fish balls, and tofu.? Simmer until heated through. Squeeze lime juice starting with, a 1 / 2, a lime and more to taste.
In a, separate pot heat. Enough water to cover the fresh rice noodles. Once water is boiling add the rice noodles turn off and, heat, let rice noodles. Stand.Heating up for, 2 minutes drain.
Divide noodles among bowls. Ladle soup over top of noodles. Top bowls with an handful. Of fresh, bean sprouts fresh cilantro and mint and a sprinkling of crispy shallots. Serve with chili sauce and lime, wedges.

- Laksa Paste 8-10 dried red chilies
- 2 Tablespoons dried shrimp (Available at Asian Markets)
* 5 shallots (about 1 cupful. Roughly chopped
.)Education 3 garlic cloves
- 2 Tablespoons galanga - finely chopped
- 2 large Lemongrass Stocks - finely chopped (1 / 2 Cup chopped). To find frozen chopped Lemongrass at the Asian market.
- 1 teaspoon fresh turmeric (or ground is OK too)
* 6 candle nuts. Or substitute cashews Brazil nuts, or Macadamia (optional - you can leave the nuts out)
* 1 Tablespoon Shrimp paste (or. Shrimp sauce)
.Education 2 teaspoons coriander
-
- 1 teaspoon cumin 1 teaspoon sweet paprika
-
3 Tablespoons vegetable oil To make, Laksa Paste. Seep dried chilies and dried shrimp in boiling water for 20 minutes. Prep and place all the other ingredients except oil,, In a food processor. Drain shrimp and chilies and add to food processor. Blend until, finely chopped scraping down sides. As needed.Add oil and continue blending until it becomes a fine paste. Don 't let the smell or taste scare you. It will all balance. Out in the end.
.