GALANGAL

CHICKEN CURRY LAKSA SOUP
Inspired By: Chicken Curry Laksa Soup by “The Complete Low-Fat Cook Book”

Ingredients:
Laksa Paste
1 lg onion, roughly chopped
2 in. piece fresh ginger, chopped
3 Tbsp. PureSpice ® GALANGAL
1 stem lemon grass, white part only, roughly chopped
2 cloves garlic
1 fresh red chill, seeded and chopped
2 tsp. Vegetable oil
2 Tbsp. milk curry paste

1 lb chicken breasts, cubed
2 cups chicken stock
2 oz. Rice vermicelli
1.75 oz. Dried egg noodles
1 ¾ cup light coconut milk
10 snow peas, halved
3 onions, finely chopped
1 cup bean sprouts
½ cup fresh coriander leaves

1. For laksa paste, process the onion, ginger, GALANGAL, lemon grass garlic and chilli in a food processor until finely chopped. Add the oil and process until the mixture has a paste-like consistency. Spoon into a large wok, add the curry paste and stir over low heat for 1-2 minutes. Do not burn.
2. Increase heat to medium, and add chicken. Stir for 2 minutes, or until chicken is well coated. Stir in the chicken stock, and mix well. Bring to boil, and simmer for 10 minutes.
3. Meanwhile, cut vermicelli into shorter lengths. Cook the vermicelli and egg noodles separately in water for 5 minutes. Drain and rinse in cold water.
4. Prior to serving, add coconut milk and snow peas to chicken and heat through. To serve, divide the vermicelli and noodles among 4 serving bowls. Pour hot laksa over top and garnish with onion, bean sprouts and coriander.