Thai Penang Laksa soup

The richness of coconut milk with other spices and vegetables will remind you of  Thailand. Perfect for winters and rainy season!!!

Serves 2
For the paste:
2 tablespoons roughly chopped celery or cabbage
2 tablespoon finely chopped lemon grass stems
1/4 teaspoon turmeric powder
2 whole dry kashmiri red chillies, broken
2 teaspoon of chopped ginger
1 teaspoon tamarind (pulp or seedless chunks)
1 teaspoon sugar
1 teaspoon salt

Other ingredients
1 teaspoon cornflour
2 cups coconut milk
1 tablespoon oil
2 1/2 cups Vegetable Stock (or water from the boiled noodles and vegetables)
1- ½  teaspoons salt
½  cup small cubed paneer (Indian cheese)
1/2 cup bean sprouts
1 cup Boiled Noodles
Basil leaves for garnish

For the paste:
Blend all the ingredients in a mixer to a smooth paste using ¼ cup of water. Keep aside.

Dissolve the corn flour in the coconut milk and keep aside.
Heat the oil in a wok on a high heat, add the prepared paste and stir for 2-3 minutes.
Add the vegetable stock, salt and bring to boil.
Lower the heat, add the coconut milk-cornflour mixture and simmer for 5 minutes.
Add the paneer and bean sprouts and simmer for 2 more minutes. Do not overcook.
To serve, put the boiled noodles into 4 individual bowls, pour hot soup on it and garnish with basil leaves.

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