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Time: 20 minutes
Makes 4 servings

Adapted from Feasting at Home

laksa

MALAYSIAN COCONUT CURRY NOODLE SOUP

This is a new recipe for me but one I’ve been liking a lot since it’s super easy to throw together- just need to reduce the paste and add broth and meat. Tons of flavor with little effort and very adaptable to whatever you have in the fridge. The paste has dried chiles (not that spicy), shallots, lemongrass, shrimp paste, and spices which paired with the coconut milk makes this super warm and comforting. I make this with a shrimp stock which is basically just simmering shrimp shells in water with scraps of onion, garlic, and whatever other veggies I have for ~20 min but you can really just use chicken stock or dashi instead. This is what I want to eat when it’s cold and gray out and I just want a warm bowl of rich comforting soup.

Ingredients:

  • 1.5 tbsp neutral oil (vegetable, canola, coconut)

  • 1 jar of laksa paste

  • 3 cups chicken stock (or shrimp stock, dashi, or water)

  • 1/2 tsp salt

  • 1 tbsp brown sugar

  • 1 1/2 lbs of mixed uncooked:

    • chicken cut into thin, bite-sized pieces

    • shrimp, peeled

    • *other substitutions

  • 1- 13.5 oz can of full-fat coconut milk

  • Juice from 1 lime, plus more to taste

  • 1/2 tbsp fish sauce, to taste (optional but recommended)

  • 1/2 lb dry rice noodles (or rice)

  • Garnishes: bean sprouts, lime wedges, cilantro, Vietnamese mint, scallions, sambal, fried shallots

  • *Substitutions: Fried tofu cubes, fish balls, scallops or other firm fish, clams, mussels, and veggies like snow peas, mushrooms, carrots, bell pepper, chopped spinach, or greens.

 

Instructions:

  1. Cook rice noodles according to directions. Set aside.

  2. In a large heavy bottom soup pot, heat oil over medium-high heat. Add laksa paste and saute, stirring constantly until it becomes very fragrant and deep in color about 2-3 minutes.
    Add the broth, scraping up all the brown bits. Add salt and sugar and bring to a simmer.

  3. Add chicken and simmer 4-5 minutes. Add shrimp, cook for 2-3 minutes, then add coconut milk. Simmer until just heated through.

  4. Add lime juice and fish sauce to taste. The broth should taste rich and deep, slightly salty, and just a little limey. (Balance fish and lime flavors.)

  5. Ladle flavorful soup over top of noodles. Top with garnishes.