LAKSA – SPICY COCONUT CURRY SOUP

In Main Dish 226 views

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

Laksa is a zesty coconut noodle soup that should be in your collection. Rich. A bit zesty. Extraordinary southeast Asian flavors. It simply shouts scrumptious.

I don’t have the foggiest idea why it isn’t more famous. There’s around 3 million pho joints where I reside. Furthermore, around 5 places that serve laksa. I love pho. A great deal. Yet, laksa is an incredible Asian noodle soup as well. It has the right to be on a menu close to you.

The dish comes from Malaysia. Singapore laksa is quite enormous as well. The preferences are very near Thai. In the event that you like Thai and you like noodle soups you will adore this. No doubt as far as I can say.

Laksa paste makes it easy

  1. I’m cheating a bit with this recipe. It is not from scratch. I’m using store bought laksa paste. You can make your own but if you take a little care the store bought stuff works well.
  2. Much easier. Moves into Tuesday night dinner territory. You need to be a little bit organized but it’s totally doable.
  3. I don’t usually go for store bought, pre-fab stuff. But in this case I am good with it. Even with the paste this is a seriously tasty stuff.
READ MORE  BURST CHERRY TOMATO PASTA WITH CREAMY BURRATA

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

  • CourseMain
  • CuisineAsian
  • Keywordlaksa
  • Prep Time30 minutes
  • Cook Time15 minutes
  • Total Time45 minutes
  • Servings2
  • Calories940kcal

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
  • 3 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

  • Soak the noodles in cold water for 30 minutes or so. Make sure they are fully submerged.
  • Drain and set aside until you are ready to serve.

Make the chili sauce

  • Combine the sambal oelek, sriracha and laksa paste. Yes, it’s that easy…
READ MORE  BROWN SUGAR PORK CHOPS WITH GARLIC & HERBS

Cook the chicken

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

  • 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.
  • Open the can of coconut milk. Have it ready.
  • Heat a saucepan large enough to hold about 2-3 quarts over medium heat. Add the oil and then the laksa paste.
  • 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.
  • 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.
  • 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.
  • Add the chicken and cook until warmed through. This takes about 2-3 minutes.
  • Drop the noodles into the boiling water. Cook for 1 minute and drain in a colander.
  • 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.
READ MORE  TOMATO LENTIL SOUP WITH MANZANILLA OLIVES

Nutrition

Serving: 2servings | Calories: 940kcal | Carbohydrates: 115g | Protein: 51g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 204mg | Sodium: 3150mg | Potassium: 931mg | Fiber: 1g | Sugar: 8g | Vitamin A: 250IU | Vitamin C: 9.7mg | Calcium: 44mg | Iron: 3.6mg

TUSCAN CHICKEN AND POTATOES
TUSCAN CHICKEN AND POTATOES
This Tuscan Chicken and Potatoes Casserole is
BROWN SUGAR PORK CHOPS WITH GARLIC & HERBS
BROWN SUGAR PORK CHOPS WITH GARLIC & HERBS
Brown Sugar Pork Chops with Garlic and
PAN FRIED HADDOCK MEDITERRANEAN STYLE
PAN FRIED HADDOCK MEDITERRANEAN STYLE
Pan Fried Haddock, Mediterranean Style, with white
SALT AND PEPPER CHICKEN WINGS
SALT AND PEPPER CHICKEN WINGS
Salt and Pepper chicken wings is a

Leave a reply "LAKSA – SPICY COCONUT CURRY SOUP"

Must read×

Top