About 2-3 years ago I went to this restaurant called Royal Masterchef. I don’t remember everything I had except Laksa lemak soup. It was so delicious, creamy, just perfect. I never forgot the taste. Recently I went there again, craving the soup.
I tried to recreate it at home and damn it turned out great. Try it out.

Cooking time: 30-40 min

Serves: 4 people

Calorie per serving: 335.32

Ingredients:

500 ml – Coconut milk
1 – Onion (chop)
4 – Bird eye chili (thai chili – chop)
1/2 cup – Mushroom (small pea sized cube)
1 – Carrot (small – small pea sized cube)
1/2 cup – Basil leaves
1/2 cup – Kaffir lime leaves (thai herb)
4-5 – Garlic clove (chop)
1/2 cup – Bell pepper (small pea sized cube)
1/2 cup – Zucchini (small pea sized cube)
1/4 cup – Lemon grass
1 cup – Glass noodles (uncooked)
1 – Chicken breast piece (cut in small cube) (optional)
1 tsp – Saffron strands (soaked in water)
2 tsp – Oil
Salt to taste.

Method:

In a pot pour oil. When its heated add chicken. Saute a little. Add garlic and 3 bird eye chili chop. Saute well for 2-3 min. In another pot boil water. Put carrot in it. Remove when half cooked.
Add onion and mushroom to the chicken. Saute for 2-3 min. Roughly chop kaffir lime leaves. Add coconut milk to the chicken. Stir well. Add Kaffir lime leaves and lemon grass. Stir again.
Add glass noodles to it. Let it boil once. Add carrot, bell pepper and zucchini and basil. Stir well. Soak saffron strand in 1 tbsp water (if you do not want to add saffron add 1/2 tsp turmeric powder). Add it to the soup. Lastly add salt. Boil again.
Remove the lemon grass from the soup.Serve hot. Garnish with basil leaves and chopped bird eye chili. Enjoy!

Happy munching!

Like and comment if you have had it or would love to try it out.