Dejlig suppe du kan lave på 30 minutter, hvis du er lidt fiks på fingrene. Styrken vælger du selv, og den afhænger også af styrken i din røde karry pasta. Jeg bruger 1½ spsk til 4 personer og det er nok til at suppen varmer godt, uden decideret at brænde i munden.

4 portioner

 

Du skal bruge
1 spsk olie
1-2 spsk rød karrypasta (1½ spsk giver god chilivarme uden at brænde munden af)
4-500 g udbenet kyllingelår, skåret i 4×4 cm tern
2 spsk alm gul karrypulver (madras)
8 dl hønsefond
1 ds kokosmælk (400 ml)
150 g rå, store rejer

TILBEHØR
250 g tynde æggenudler
4 æg
400 g aspargesbroccoli
Lidt friske koriander

Sådan gør du
Varm olien op i en gryde eller dyb pande – gerne slip-let. Steg den røde karrypasta i olien i nogle minutter. Kom kyllingekødet i gryden og steg det sammen med karrypastaen i yderligere nogle minutter. Kom Karrypulver på og steg et minut mere. Hæld fonden ved, læg låg på gryden og lad kylling og suppe koge ca. 15 minutter.

Mens kyllingen koger, laver du tilbehøret:
Æggene koges smilende (lægges i koldt vand og koger ca. 5 minutter, timet fra når vandet koger), bruses over med koldt vand og pilles. De halveres, drysses med lidt salt og lægge spå et fad. Vandet til nudlerne saltes godt og bringes i kog. Nudlerne koges al dente, hældes i en sigte og bruses over med koldt vand så kogningen stopper. Hældes i en skål.

Broccolien skylles, kommes i en lille gryde med 2 cm godt saltet vand og koges 3-5 minutter til de er kogt men stadig har bid. De bruses hurtigt over med koldt vand og lægges i et fad. Hak lidt koriander groft og kom dem i en lille skål.

Læg evt. et klæde over tilbehøret efterhånden som det bliver færdigt – det holder lidt på varmen.
Når suppen har kogt 15 minutter, tilsættes kokosmælken. Lad suppen koge endnu et par minutter og tilsæt så rejerne. Lad dem koge 2-3 minutter og servér suppen rygende varm med tilbehøret ved siden af.
Man komponerer selv sin laksa ved bordet; først nudler i skålen, så suppe og broccoli ved og til sidst et halvt æg. Drys med lidt koriander og spis med pinde og en ske.

 

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