Spicy Chicken Laksa
User Reviews
5
4 reviews
Excellent
Spicy Chicken Laksa
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
laksa paste
- 10 dried red chili stemmed
- 8 cashew nuts raw
- 6 dried shrimp
- 1 ½ teaspoons ground coriander
- 1 ½ teaspoon paprika sweet
- 1 teaspoon cumin
- ½ teaspoon Turmeric
- 8 shallot peeled and chopped
- 4 garlic cloves
- lemongrass 3 inch piece, white part only, chopped
- galangal 2 inch piece, peeled and chopped
- 1 ½ tablespoons shrimp paste
- 1 tablespoon vegetable oil
assembly
- 1 tablespoon vegetable oil
- 1 baby corn 15 ounce) can, drained and chopped into 1 inch pieces
- 1 ½ cups chicken stock unsalted
- 15 ounces coconut milk (1 can)
- 2 makrut lime leaf or juice and zest of 2 regular limes, plus zest
- 6 ounces rice stick noodles dried, soaked in hot water for 10 minutes and drained
- 1 cup chicken heaping, cooked, shredded
- salt to taste
- black pepper to taste
Optional garnishes
- green onion
- cilantro leaves
- shallot fried
- bean sprout
- lime wedges
- jalapeno pepper or serrano peppers, sliced
Instructions
- Place dried chilies, cashews and dried shrimp into a mixing bowl and top with boiling hot water until completely submerged. Allow mixture to steep for 15 minutes. Drain and transfer to a food processor.
- Place coriander, paprika, cumin, and turmeric into a small saute pan and toast over medium-low heat for 3 to 4 minutes or until lightly fragrant. Pour spices into food processor.
- Add remaining paste ingredients to the food processor and process until paste is smooth. Transfer paste to an airtight jar and refrigerate (paste should stay fresh for about 2 to 3 weeks).
- Pour oil into a pot and place over medium heat. Add baby corn and saute for 2 to 3 minutes. Add ¼ cup laksa paste and toast for 3 to 4 minutes.
- Stir in stock, coconut milk, lime leaves (lightly crushing them in your hand first to release the oils), and zest (or juice and zest) and simmer for 15 to 20 minutes. Stir in soaked noodles and shredded chicken and continue to simmer for 4 to 5 minutes. Adjust seasonings.
- Ladle soup into bowls and top with loads of garnishes of choice. Serve.
Notes
- *Makes 2 quarts Laksa
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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