Curry Laksa noodle soup

Recipe courtesy of: https://www.thespruceeats.com/laksa-soup-recipe-4172623

Ingredients:

  • 1 1/2 tablespoons peanut oil (or another type of neutral-flavor vegetable oil)
  • 1 clove garlic (minced)
  • 1 teaspoon ginger root (grated)
  • 1 (7-ounce) jar laksa paste (or pouch)
  • 3 cups chicken stock (unsalted or low sodium)
  • 1 tablespoon brown sugar
  • 1 pound chicken (thigh meat or chicken breast)
  • 8 ounces large shrimp (or more chicken)
  • 1 (13.5-ounce) can coconut cream (or to taste)
  • Optional: 1 cup tofu puffs
  • 3 tablespoons lime juice
  • Fish sauce (to taste)
  • 8 ounces rice noodles (flat or vermicelli)
  • 1 1/2 cups bean sprouts (fresh)
  • Optional garnishes: lime wedges, cilantro leaves, chopped scallions, sambal chili paste, crispy fried shallots
Instructions:

Gather the ingredients.

Heat the peanut oil in a large saucepan or Dutch oven over medium heat.

Add the garlic and ginger and cook for about 2 minutes, or until softened and aromatic.

Add the laksa paste and continue cooking for 2 to 3 minutes. Add the chicken stock and brown sugar; bring to a boil.

Meanwhile, dice or slice the chicken into bite-size pieces.


Add the chicken to the broth mixture and reduce the heat to low. Simmer for 5 minutes.

Add the shrimp and cook for 2 minutes longer. Add the coconut cream and tofu puffs, if using. Heat through.

Stir the lime juice into the soup and add fish sauce, to taste. 

Meanwhile, soak the rice noodles in boiling water as directed on the package.

Drain the noodles and divide them among six bowls.

Ladle the soup over the noodles and then top with about 1/4 cup of fresh bean sprouts. 

Garnish the soup with a teaspoon or two of sambal along with lemon wedges, cilantro, sliced hard-boiled eggs, or crispy fried shallots, as desired.

Serve and enjoy!

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