Laksa Soup - A Malaysian Coconut Curry Soup

• Meat

  • 1 1/2 lbs Chicken (breast or thigh meat
  • 12 Fish balls

• Seafood

  • 1 lb Shrimp, raw large
  • 2 tbsp Shrimp, dried
  • 1 tbsp Shrimp paste

• Produce

  • 2 tsp Coriander
  • 3 cups Fresh bean sprouts
  • 3 Garlic cloves
  • 4 Red chilies, dried
  • 5 Shallots

• Refrigerated

  • 1 cups Tofu- (optional- available, fried

• Canned Goods

  • 6 cups Chicken stock or broth
  • 2 cups Coconut milk, thick

• Condiments

  • 1 Fish sauce
  • 1 Laksa paste, Homemade
  • 1 Lime juice

• Pasta & Grains

  • 1 lbs Rice noodles, fresh thin

• Other

  • 1 tbsp Palm (or brown sugar
  • 2 tablespoons galanga - finely chopped

• Baking & Spices

  • 1 tsp Paprika, sweet
  • 1 tsp Turmeric, fresh

• Oils & Vinegars

  • 6 tbsp Vegetable oil

• Nuts & Seeds

  • 6 Candle nuts or substitute cashews
  • 1 tsp Cumin

Found on feastingathome.com

Description

Ingredients

• 3 tablespoons vegetable oil
• 1 recipe for Laksa Paste (see below) or 1 Jar of Prepared Laksa Paste
• 6 cups chicken stock or broth
• 1 tablespoon palm or brown sugar
• 1½ pounds chicken (breast or thigh meat) cut into bite-sized pieces
• 1 pound raw large shrimp (peeled )
• 2 cups thick coconut milk (do not use “lite”)
• 12 fish balls (optional - available in the frozen section of the Asian Market)
• 1-2 cups fried tofu- (optional- available in the refrigerated section at the Asian market) sliced
• 3-4 cups fresh bean sprouts
• 1- 1½ pounds fresh thin rice noodles (refrigerated section at the Asian market)
• Lime Juice to taste ( 1-2 limes)
• Fish Sauce to taste
• Garnishes: lime wedges, cilantro, Vietnamese mint, sambal chili paste, fried shallots (available in jars at Asian market)
• Homemade Laksa Paste
• 4-5 dried red chilies
• 2 tablespoons dried shrimp (available at Asian Markets)
• 5 shallots (about 1 cup) roughly chopped
• 3 garlic cloves
• 2 tablespoons galanga - finely chopped
• 2 large lemongrass stocks - finely chopped (1/2 cup chopped) - find frozen chopped lemongrass at the Asian market.
• 1 teaspoon fresh turmeric (or ground is OK, too)
• 6 candle nuts or substitute cashews, brazil nuts or macadamia (optional- you can leave the nuts out)
• 1 tablespoon shrimp paste (or shrimp sauce)
• 2 teaspoons coriander
• 1 teaspoon cumin
• 1 teaspoon sweet paprika
• 3 tablespoons vegetable oil

Directions

• Make the Laksa paste (or use store-bought). See notes below.
• In a large heavy bottom soup pot or dutch oven, heat 1 tablespoon oil over medium high heat. Add all the Laksa Paste, and saute, stirring constantly until it becomes very fragrant, about 2-3 minutes. (turn stove fan on).
• Add chicken broth and sugar.
• Bring to a boil. Add chicken, lower heat to a simmer, and cook for 4 minutes. Add shrimp. Cook for 1-2 minutes, add coconut milk, fish balls and tofu. Simmer until heated through.
• Squeeze lime juice, starting with a ½ a lime, and more to taste.
• Add fish sauce to taste, adding a teaspoon at a time.
• In a separate pot, heat enough water to cover the fresh rice noodles. Once water is boiling add the rice noodles, turn heat off, and let rice noodles stand, heating up for 2 minutes, drain.
• Divide noodles among bowls. Ladle soup over top of noodles. Top bowls with an handful of fresh bean sprouts, fresh cilantro and mint and a sprinkling of crispy shallots. Serve with chili sauce and lime wedges.
• NOTES: To make Laksa Paste: Seep dried chilies and dried shrimp in boiling water for 20 minutes. Prep and place all the other ingredients, except oil in a food processor. Drain shrimp and chilies and add to food processor. Blend until finely chopped, scraping down sides as needed. Add oil and continue blending until it becomes a fine paste. Don’t let the smell or taste scare you. It will all balance out in the end.