Curry paste
90g round shallot
15g garlic
15g lemongrass - 3 stems
1 teaspoon ground turmeric
4 kaffir lime leaf
½ teaspoon white pepper
½ teaspoon salt
1 teaspoon rapadura or coconut sugar
50g rapeseed oil or melted coconut oil
For the soup
30ml rapeseed or coconut oil
4 kaffir lime
100ml coconut milk
450ml veg stock or water
Pan fried chickpeas
1 x 400g tin chickpeas, drained or 150g dry, soaked overnight in plenty of water
2 tablespoon rapeseed or coconut oil
Salt and white pepper
For the soup
90g udon noodles
1 medium aubergine
Salt and white pepper
Fresh herbs, dill, coriadner and thai basil would be my top picks
Fresh lime to finish, fresh chilli or chilli oil if you like an extra kick.
First of all prepare your paste. Peel and halve the shallots, peel the garlic. Peel the outer layers and trim the woody ends off the lemongrass. Destem the kaffir lime leaves, and place this all in a blender along with the rest of your ingredients. Blend to a smooth paste.
Heat a medium pan on medium heat, add the oil, and once it’s hot add the paste, and kaffir lime leaves stirring immediately. Turn down the heat, stirring regularly for 15-20 minutes, to cook the paste.
While it’s cooking, steam your aubergine. Cut the aubergine into 2 inch cubes, place in a mixing bowl, sprinkle with salt, then transfer to a steamer. Steam for 8 minutes until they’re tender. Set aside.
Cook your udon noodles according to packet instructions, once cooked, rinse and dress with a little oil to stop them sticking, set aside.
For the crispy chickpeas, heat a large pan, on medium-high heat, and add a tablespoon of oil, once it’s hot, add the chickpeas. Toast until crispy and browned about 8 minutes. Season with a little salt and white pepper and set aside.
Once the paste is cooked add the coconut milk, and stock or water. Let this cook for another few minutes. Taste for seasoning, you may want to add more salt and white pepper.
To serve, divide the curry soup between two bowls, along with the noodles, aubergine, chickpeas, finish with fresh herbs and a squeeze of lime and drizzle of chilli oil if you like.
Recipe by Kali Jago
https://www.kalicooking.com/recipes/summer-laksa