laksa noodle soup – spicy malaysian curry coconut soup

Laksa is a slightly spicy coconut noodle soup that’s sure to please.

  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins
  • Servings: 2

Ingredients

Quick and dirty chili sauce
  • 3 tsp sambal oelek
  • 2 tsp sriracha sauce
  • 1 tsp laksa paste
Laksa
  • 4 chicken thighs boneless or bone-in, skin removed
  • cups chicken stock
  • 2 tsp fish sauce
  • 1/2 cup laksa paste available at Asian grocery stores
  • 1 tsp turmeric powder
  • 1/2-1 tsp kashmiri chili powder or a big pinch of cayenne
  • 1 14 oz can coconut milk
  • 3 fried tofu puffs cut in half (optional)
  • 6-8 oz rice noodles medium width
  • 2 tbsp vegetable oil
  • chili sauce, red chilies, cilantro and bean sprouts to garnish

Instructions

Pre-soak the noodles
  1. Soak the noodles in cold water for 30 minutes or so. Make sure they are fully submerged.

  2. Drain and set aside until you are ready to serve.

Make the chili sauce
  1. Combine the sambal oelek, sriracha and laksa paste. Yes, it’s that easy…

Cook the chicken
  1. Place the chicken in a saucepan along with the chicken stock and fish sauce.

  2. Bring to a simmer and cook the chicken until it reaches an internal temperature of around 165F. This will take about 20 minutes for the boneless chicken thighs. Takes a little longer for bone-in.

  3. Remove chicken from the stock, shred or cut into bite size pieces and set aside. Set aside the chicken stock in another bowl.

Make the laksa
  1. Set a large pot of water on the stove and bring to a boil. You will be flash cooking the pre-soaked noodles. Time it so it’s at a rolling boil right when you are ready to serve.

  2. Open the can of coconut milk. Have it ready.

  3. Heat a saucepan large enough to hold about 2-3 quarts over medium heat. Add the oil and then the laksa paste.

  4. Cook the laksa paste, stirring frequently, for about 1 minute. Add the turmeric and chili powder and cook for another minute. Watch it closely. It can burn at this point.

  5. Spoon the thick coconut cream out of the can into the saucepan and stir to combine. This is about the top 1/4 of the can.  Cook for about a minute.

  6. Add the rest of the coconut milk and the chicken stock. Stir and bring to a simmer. Add the tofu puffs if using and cook for 5 minutes.

  7. Add the chicken and cook until warmed through. This takes about 2-3 minutes.

  8. Drop the noodles into the boiling water. Cook for 1 minute and drain in a colander.

  9. To serve, divide the noodles into two bowls. Spoon the soup overtop. Garnish with bean spouts, cilantro and red chilies. Serve the chili sauce along side.

Source: http://glebekitchen.com

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