25g Lemon Grass
1 large Onion, quartered
4 Garlic Cloves, peeled
8 Macadamia Nuts
1 small Red Chilli, to taste
5g Curry Powder
25g fresh Ginger, peeled and halved
5g Cumin Seeds
15g Coriander, leaves & stalks
15g Shrimp Paste
50g Coconut Milk
20g Butter, or Ghee
400ml Coconut Milk
10g Lime Juice
10g Brown Sugar
10g Fish Sauce
150g Chicken Stock, or water with
chicken stock cube
8 Kaffir Lime Leaves, split or 1 tsp of
leaves from jar/tin
2 small Bok Choy, roughly chopped
80-100g Chicken, small cubes
150-200g Prawns, shelled
Salt to taste
300g fresh Egg Noodles
100g dried Rice Noodles
100/120g fresh Bean Sprouts
A few Coriander leaves, roughly
Place all paste ingredients except butter into TM bowl and grind for 10 seconds on
Scrape down sides of bowl with spatula and grind for 10 seconds on speed 7.
Scrape down sides again and also remove any paste from inside of the lid. Add the
butter and cook for 8 minutes at 100°C on speed 1.
Add the sauce ingredients except the bok choy, prawns and chicken. Cook for 15
minutes at 100°C on speed 1.
Add cubed chicken and roughly chopped bok choy and cook for 7 minutes at 100°C
on Reverse + speed 1.
Place noodles in separate large bowls and cover with boiling water, then cover the
bowl. You can increase/reduce the quantity of noodles depending on how many you
Check to see if the chicken is almost cooked. Add prawns to TM bowl and cook for
4-5 minutes at 100°C on Reverse + speed 1.
Transfer laksa to large covered serving bowl or warming dish. Stir noodles with fork
and place noodles into 4 medium or 6 small serving dishes. Add the cooked laksa
and sprinkle bean sprouts and coriander on top.
1st Prize Recipe by Trish Edwards, Consultant, WA