Malaysian Noodle Soup (Laksa) - cooking recipe

Ingredients

Laksa Paste
2 tablespoons chili garlic sauce (or to taste, Lee Kum Kee is a good brand)
1/3 cup chopped shallot
1/3 cup chopped and toasted macadamia nuts (or use blanched almonds)
1/4 cup peeled and finely chopped ginger
2 tablespoons coriander seeds, crushed
2 tablespoons fish sauce (nam pla)
juice and zest from 2 lime
2 teaspoons sugar
2 tablespoons vegetable oil
1 teaspoon toasted sesame oil
1/2 cup unsweetened coconut milk, well stirred
Soup
1 lb boneless skinless chicken breast
2 tablespoons soy sauce
2 tablespoons rice wine or 2 tablespoons sake
3 1/2 cups unsweetened coconut milk, well stirred
3 cups chicken broth
1 cup laksa paste
2 cups diced butternut squash
2 tablespoons vegetable oil
2 zucchini, trimmed and julienned
4 ounces rice vermicelli, cooked
fresh lime juice
salt and pepper
cilantro and scallion (to garnish)

Preparation

Make the Paste: Add all ingredients except coconut milk to a blender and process for a minute or two or until very smooth. Add mixture to a small saucepan and cook over moderate heat for 4 - 5 minutes, stirring constantly. Should be very fragrant. Stir in coconut milk and cook for 2- 3 minutes more. Store covered in the refrigerator for up to 1 week or frozen for up to 3 months.
Make the Soup: Cut chicken in half lengthwise. Cut on the diagonal into 1/8 inch thick slices. In a medium bowl combine soy sauce and rice wine or sake. Add chicken and toss to coat. Marinate for up to 30 minutes.
Heat coconut milk and chicken broth in a large saucepan over medium high heat. Whisk in laksa paste. Add squash and simmer until tender, about 5 minutes.
Meanwhile, in a wok or skillet, heat oil over high. Add chicken and stir fry until just cooked through. Transfer chicken to a plate.
Divide zucchini and noodles between warm bowls and top with chicken. Tatste broth and season with lime juice, salt, and pepper to taste. Ladle hot broth into bowls and garnish with sliced cilantro and scallions.