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Tomyam Laksa

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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!

Ingredients

• 20 stalks of dried chillies, soaked and blended to a fine paste
• 500 ml chicken stock
• 500 ml young coconut juice
• 1 litre water
• 1/2 chicken, cut into small pieces
• 3 tbs Tom Yam paste
• 200 ml coconut milk
• 5 pcs kaffir lime leaves
• Salt and sugar
• Lime juice
• 2 lemon grass, bruised
• 3 shallots, blended to a fine paste
• 1 garlic, blended to a fine paste
• 2 onions
• 2 tbs oil

Garnish:

• Coriander
• Button mushroom
• Lime wedges
• Flesh of young coconut
• Fish cake
• Fresh coriander

Method:

• Heat oil and sautee lemon grass, onion, garlic and shallots with the chilli paste.
• Add in water, chicken stock and young coconut juice, cook till boiling.
• Add in tomyam paste and chicken pieces.
• Turn down the heat, add in coconut milk.
• Stir slowly and add in salt and sugar to taste.
• Turn off fire and squeeze in lime juice.
• Throw in kaffir lime leaves.
• Serve hot with yellow noodles or rice vermicilli with the rest of the garnish.

There are other types of Laksa:

• Penang Asam Laksa
• Laksa Johor
• Laksa Sarawak
• Laksa Nyonya Melaka
• Tom Yam Laksa

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