Noodle dishes are just always delicious!
Chili, onion, garlic and crab tails together with turmeric, coriander, cumin and thick coconut cream fry for two min.
Add kaffir, chicken breast fillet, coconut milk lemon leaves and water, season with salt and bubble, simmer on mild heat for fifteen min.
Remove chicken breast fillet from soup, cool and cut into thin slices. Fry Thai shallot rings with the oil until crispy. Pour crispy shallots onto a colander, drain.
Place chili pepper rings in rice vinegar. Arrange all ingredients for garnish in small dessert bowls so that everyone can make their own “laksa” later.
Soak rice ribbon noodles in cold water according to package directions, make and drain. Divide hot noodles evenly in soup bowls and pour a little bit of coconut soup, add remaining soup to table to top up.
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