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Submitted by Shelley Martin, Executive Chef (2000-2006) with the Shaarey Zedek Synagogue Catering Department
3 stalks lemon grass (white hearts only), minced 4 red chilies 1/2 finger fresh ginger, finely chopped 1 tsp. red curry paste 3 shallots, finely chopped 3 garlic cloves, minced 4 tsp. oil ¼ c. chopped fresh cilantro 1 tsp. turmeric 1 tsp. sugar ¼ c. tamarind paste
Purée first 8 ingredients. Add remaining ingredients and process into a paste. Store refrigerated in glass jar for up to 3 days.
NOODLES ½ lb. rice vermicelli noodles, cooked, cooled, drained
CHICKEN 4 c. cubed cooked chicken breast
BROTH 2 tbsp. oil Laska paste 4 c. chicken stock ¼ c. chopped fresh cilantro ½ c. chopped fresh basil ¼ c. fish sauce 1 can coconut milk
Heat oil, add Laska paste, stir continuously 3 minutes. Do not burn. Add stock, bring to the boil, reduce heat, add herbs and fish sauce, simmer 5 minutes. Add coconut milk.
TRADITIONAL GARNISHES Fresh bean sprouts Julienne cucumber, carrot Basil leaves Garlic chili sauce
Divide noodles into 6 large soup bowls. Top with chicken, add broth and garnishes.
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Laska
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