Laksa Soup
Ingredients
The soup base
-
3
tablespoons
peanut oil or coconut oil
-
6
cups
chicken stock or broth
-
8
pieces
lime leaves
-
1
teaspoon
salt
-
1
tablespoon
brown sugar or palm sugar
-
1½
pounds
raw chicken (breast or thigh meat)
-
1
pound
raw large shrimp
-
2
cans
full-fat coconut milk (13.5 ounces each)
-
1-2
tablespoons
fish sauce
-
1-2
pieces
lime (juice)
The noodles
Garnishes
-
to taste
bean sprouts
-
to taste
lime wedges
-
to taste
cilantro or Vietnamese mint
-
to taste
scallions
-
to taste
sambal chili paste
-
to taste
fried shallots
Laksa Paste (optional)
-
3-5
pieces
dried red chilies
-
2
tablespoons
dried shrimp (optional)
-
3-5
pieces
shallots
-
4
cloves
garlic
-
3
tablespoons
galanga
-
2
large
lemongrass stalks
-
2
teaspoons
fresh turmeric
-
6
pieces
candlenuts (optional)
-
1
tablespoon
shrimp paste (optional)
-
2
teaspoons
ground coriander
-
1
teaspoon
ground cumin
-
1
teaspoon
sweet paprika
-
3
tablespoons
peanut oil or coconut oil
Instructions
- Make the Laksa paste or use store-bought.
- Cook the rice noodles according to package directions and set aside.
- In a large pot, heat oil and sauté the Laksa paste until fragrant.
- Add chicken broth, lime leaves, salt, and sugar, and bring to a simmer.
- Add chicken and simmer for 4-5 minutes.
- Add shrimp and cook for 2-3 minutes, then stir in coconut milk and heat through.
- Adjust lime juice and fish sauce to taste.
- Divide noodles into bowls and ladle soup over them.
- Top with garnishes and serve.
Nutrition Facts (estimated)
Servings
8
Calories
485
Total fat
20.3g
Total carbohydrates
49.9g
Total protein
25.1g
Sodium
1023.5mg
Cholesterol
66.7mg
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