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Tomyam Laksa is a special dish, combining tomyam paste and young coconut juice in the gravy. It has a taste of a Thai dish. Rather unusual but delicious!
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20 stalks of dried chillies, soaked and blended to a fine paste
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500 ml chicken stock
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500 ml young coconut juice
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1 litre water
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1/2 chicken, cut into small pieces
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3 tbs Tom Yam paste
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200 ml coconut milk
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5 pcs kaffir lime leaves
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Salt and sugar
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Lime juice
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2 lemon grass, bruised
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3 shallots, blended to a fine paste
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1 garlic, blended to a fine paste
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2 onions
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2 tbs oil
Garnish:
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Coriander
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Button mushroom
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Lime wedges
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Flesh of young coconut
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Fish cake
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Fresh coriander
Method:
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Heat oil and sautee lemon grass, onion, garlic and shallots with the chilli paste.
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Add in water, chicken stock and young coconut juice, cook till boiling.
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Add in tomyam paste and chicken pieces.
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Turn down the heat, add in coconut milk.
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Stir slowly and add in salt and sugar to taste.
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Turn off fire and squeeze in lime juice.
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Throw in kaffir lime leaves.
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Serve hot with yellow noodles or rice vermicilli with the rest of the garnish.
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