Laksa Mie (Laksa Noodle Soup)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• ½ Ayam, 250 gr Udang kupas, 1 Jeruk nipis, Minyak
• 3 Telur rebus-belah 2, 1 Tahu-iris & goreng, Garam
• 50 gr Daun kesum & Bunga kecombrang (opsional)-iris 
• 750 ml Santan, 150 gr Toge-seduh dengan air panas
• 1 Sereh+2 cm Laos+2 cm Jahe-geprek, Daun kemangi
• 2 Daun salam, 6 Daun jeruk, 1 st Bumbu kari bubuk
• 1 lt Kaldu ayam/udang, Mie telur-rebus, Bawang goreng

   Haluskan:

• 7 Bawang merah, 3 Bawang putih, 1 st Ebi, 1 st Gula
• 2 sm Kelapa parut & 4 Kemiri-sangrai, 1½ st Ketumbar
• 4 Cabai kering-seduh di air panas, 2 cm Kunyit

Cara membuat

• Rebus ayam di air mendidih selama 3 menit untuk melepaskan kotorannya yang amis. Angkat & buang airnya. Didihkan air baru untuk merebus. Masukkan ayam & rebus hingga matang. Angkat ayam, tiriskan lalu suwir2/iris2 dagingnya, sisihkan.
• Tumis bumbu halus, sereh, lengkuas, jahe, daun jeruk & salam hingga wangi. Masukkan kaldu & bumbu kari, masak hingga mendidih & rasa menyatu. Sementara itu, lumuri udang dengan sedikit air jeruk nipis, diamkan beberapa saat lalu sisihkan.
• Masukkan tahu, ayam & santan ke kaldu. Didihkan sambil sesekali diaduk agar santan tak pecah. Beri udang, daun kesum & kecombrang, masak hingga udang matang saja. Angkat.
• Susun mie, toge & telur rebus di mangkuk2 saji. Tuang Laksa & kucuri air jeruk nipis secukupnya. Beri daun kemangi & taburi bawang goreng. Hidangkan bersama Sambal Mangga atau Sambal Sereh (klik pada link untuk resep2nya). Untuk 4-5 Porsi.

Ingredients

• 750 ml Coconut milk, ½ Chicken, 250 gr peeled Shrimps
• 3 boiled Eggs-halved, 1 Tofu-sliced & fried, frying Oil
• 2 Bay leaves, 6 Kaffir lime leaves, Lemon basil leaves
• 50 gr Laksa leaves & Torch ginger bud (optional)-sliced
• 1 Lemongrass+2 cm Galangal+2 cm Ginger-bruised, Salt
• 1 lt Chicken/Shrimp broth, Egg noodle-boiled & drain
• 150 gr Bean sprouts, 1 Lime, 1 tsp Curry powder
• Fried onion-sprinkle

   Grind into a paste:

• 1 tsp Sugar, 3 Garlic, 2 cm Turmeric, 1 tsp dried Shrimp
• 7 Shallots, 4 Candlenuts & 2 tbsp grated Coconut-toasted
• 1½ tsp Coriander, 4 dried Chilies-soaked in warm water

Directions

• Cook chicken in boiling water for 3 minutes. Take the chicken out & discard the water. Cook chicken in new boiling water until it's tender. Remove chicken & drain; slice or shredded the meat & then set it aside. Meanwhile, soak bean sprout in hot water for a while: drain & set it aside
• Sauté spices paste, lemongrass, galangal, ginger, kaffir lime & bay leaves until fragrant. Put in the broth & curry powder; cook until it's boiling & the flavor blended. Meanwhile, rub shrimps with some lime juice & let it stand for few minutes.
• Add in the tofu, chicken & coconut milk. Bring it to a boil; stir soup occasionally. Put in the torch ginger, shrimps & Vietnamese cilantro (laksa) leaves. Stir until the shrimp are cooked & then remove it from the heat.
• Place the noodle, bean sprouts & boiled eggs in serving bowls. Pour in the soup & then sprinkle some lime juice over. Add in enough basil lime leaves & fried onion. Serve the soup with Spicy Mango Relish or Lemongrass Chili Paste (click on the links for the recipe). For 4-5 persons.