A unique spice blend for making ‘Laksa’, a popular ‘Noodle soup’ of Chinese and Malay origin, popular in Malaysia and Singapore.
Laksa consists of rice noodles or rice vermicelli with chicken, prawn or fish, served in rich, fragrant and a bit spicy soup.
Coriander, Cumin, Fennel, Coconut Sugar, Galangal, Turmeric, Chili Powder, Cinnamon, Kaffir Lime Leaves, Garlic, Clove, Black Pepper, Cardamom, Lemongrass.
Simple recipe to make Chicken Laksa:
Heat 3tbsp oil in a pan over medium heat. Add 1lb boneless chicken cube, 1tsp shrimp paste, 2-3 thinly sliced shallots, and 1/3 cup ‘Laksa seasoning mix’. Cook, stirring constantly, until fragrant, about 2 minutes. Pour in 1 can thick coconut milk and 1 quart chicken stock, Bring to a boil, then simmer, covered, 20 minutes or until the chicken soup is done. Boil 3-4oz bean sprouts (opt) in a saucepan of boiling water until softened (2 minutes), transfer sprouts to a bowl. Add 8oz wide rice noodles, cook until firm (3-4 minutes), drain and rinse well. Divide sprouts and noodles in 6 serving bowls. Ladle in soup, top with mint and cilantro. Serve with lime wedges and chili sauce (sambal/ sriracha).