Ingredients:
- 300 g Chicken Thigh Fillet 1 tbsp. Palm Sugar
- 1 tbsp. Fish Sauce
- 11/4 Cups Coconut Milk (400 mL) 1 Cup Fried Tofu
- 3 Cups Chicken Stock
LAKSA PASTE:
- 15 Dried Chillies
- 2 Red Chillis
- 3 tbsp. Dried Shrimp Paste, Belacan
- 8 Cloves Garlic
- 1 Shallot
- 1 Ginger, 1 in (2.5 cm)
- 1 Blue Ginger, Galangal - 1 in. Turmeric Root, 2 in.
- 1/4 Cup Candle Nuts or Cshew Nuts 1 Stalk Lemongrass
Serve:
- TO SERVE:
2 Cups Vermicelli Rice Noodle Cooked 1 Cup Bean Sprout Blanched 1 Fish Cake, Sliced, Blanched 1 Bunch Coriander Leaves 2 tbsp. Chilli Paste
