Laksa (Coconut Curry Soup with Rice Noodles)
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0
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Unrated
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 servings
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Course
Main Course, Soup
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Cuisine
Asian
Laksa (Coconut Curry Soup with Rice Noodles)
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This Laksa is better than any restaurant loaded with juicy chicken, shrimp and noodles in a warm, fragrant creamy coconut curry broth. This from-scratch Laksa is creamy, fresh and vibrant bursting with warm, comforting layers of flavors and textures. The aromatic coconut broth is infused with red curry, shallots, lemongrass, ginger, garlic, lime and Chili Sauce all topped with fresh sprouts, cilantro and lime. This Laksa also reheats and freezes beautifully for an easy dinner any night of the week.
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Ingredients
Laksa Paste
- 6 oz. shallot peeled and halved (3-4 medium shallots
- 4-6 garlic peeled, cloves
- 2-4 tablespoons Thai red curry paste see notes
- 2 lemongrass trimmed to the bottom 6 inches, dry outer layers discarded, roughly chopped, stalks
- one inch piece ginger peeled
- 8 cashew optional, raw, or macadamia nuts
- 2 teaspoons Turmeric ground
- 1 teaspoon cumin ground
- cilantro save leaves for garnish, stems of one bunch
- 2 tablespoons vegetable oil
Soup
- peanut oil or vegetable oil
- 1 1/4 pounds chicken thighs trimmed
- 4 cups chicken broth low sodium
- 2 oz. cans coconut milk I love Chakoah, quality
- 1 tablespoon cornstarch optional
- 2 tablespoons soy sauce low sodium
- 2 tablespoons fish sauce divided
- 2 tablespoons lime juice plus more to taste
- 2 tablespoons brown sugar
- 1 teaspoon basil dried
- 1 bay leaf
- 2-4 tablespoons chili paste divided, like Sambal Oelek
- 7 oz. rice noodles 1/4-inch wide, also known as rice stick noodles
- 1 pound Shrimp peeled, deveined, jumbo
Toppings
- bean sprout
- cucumber julienned
- Asian chili paste
- cilantro chopped
- lime juice
- egg hard boiled, halved
- Asian chili paste
Instructions
- Prepare noodles according to package directions. Drain and toss with a little oil to keep them from sticking. Set aside.
- Add Laska Paste ingredients to your food processor and process until smooth, scraping sides down several times. Set aside.
- Heat 1 tablespoon oil in a large Dutch oven/soup pot over medium-high heat. Add shrimp in a single layer and cook for approximately 2 minutes, or until seared, then flip over and cook just until shrimp are cooked through. Remove tails and add shrimp to a bowl. Toss cooked shrimp with 1 tablespoon fish sauce and 1 tablespoon Asian chili paste. Set aside.
- Add Laska Paste and sauté for 2 minutes. Add chicken and 3 cups coconut milk (eyeball it). Whisk remaining coconut milk with cornstarch and add to pot followed by chicken broth, 1 tablespoon fish sauce, soy sauce, lime juice, brown sugar, basil, and bay leaf. Bring to a boil then reduce heat to medium-low and gently simmer for 5-10 minutes, just until chicken is tender enough to easily shred.
- When chicken is tender, remove to a cutting board and let rest for 5 minutes before shredding. Meanwhile, cover soup, and reduce to a gentle simmer for 10 minutes, stirring occasionally and replacing lid. This is a great time to prep your toppings.
- Stir in shredded chicken and cooked shrimp followed by 1-3 tablespoons chili sauce to taste. Add additional lime juice to taste for tangier (or individuals can add to their own bowls). Add additional fish sauce to taste (1 teaspoon at a time) for saltier.
- Divide noodles between 4-6 bowls then spoon soup over noodles. Garnish individual bowls with desired toppings.
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