Laksa Noodle Soup
Laksa noodle soup! An incredibly rich, fragrant and complex flavored broth loaded with all of Laksa's essential classic garnishes.
Ingredients
Quick and dirty chili sauce
- 1 teaspoon of laksa paste
- 2 teaspoons of sriracha sauce
- 3 teaspoons of sambal oelek
Laksa
- 2 teaspoons of fish sauce
- 1 teaspoon of turmeric powder
- 3 cups of chicken broth
- 1 14 oz can of coconut milk
- 6-8 oz medium-width rice noodles
- 2 tablespoons of vegetable oil
- 1/2 cup of laksa paste available in Asian grocery stores
- 4 boneless or bone-in chicken thighs, skinless
- 1 / 2-1 teaspoon Kashmiri chili powder or a large pinch of cayenne pepper
- 3 fried tofu puffs cut in half (optional)
- chili sauce, red peppers, cilantro and bean sprouts for garnish
Instructions
pre-soak the noodles
First, soak the noodles in cold water for about 30 minutes. Make sure they are completely submerged.
Then, drain and set aside until ready to serve.
Make the chili sauce
Combine the sambal oelek, sriracha and laksa paste. Yes, it's that easy ...
Cook the chicken
Place the chicken in a saucepan with the chicken broth and fish sauce.
Bring to a boil and cook the chicken until it reaches an internal temperature of around 165F. It will take about 20 minutes for the boneless chicken thighs. Takes a little longer for the bone.
Remove chicken from broth, grate or cut into bite-size pieces and set aside. Reserve the chicken broth in a separate bowl.
Do the laksa
Place a large pot of water on the stove and bring to a boil. You will instantly cook the pre-soaked noodles. Time it to bubble up when you're ready to serve.
Open the can of coconut milk. Prepare it.
Heat a saucepan large enough to hold about 2-3 quarts over medium heat. Add the oil and then the laksa paste.
Cook the laksa dough, stirring frequently, for about 1 minute. Add the turmeric and chili powder and cook for another minute. Watch it carefully. It can burn at this point.
Pour the thick coconut cream from the can into the saucepan and stir to combine. This is the top quarter of the box. Cook for about a minute.
Add the rest of the coconut milk and the chicken broth. Stir and bring to a boil. Add the tofu sprouts if using and cook for 5 minutes.
Add the chicken and cook until heated through. It takes about 2-3 minutes.
Put the noodles in boiling water. Cook for 1 minute and drain in a colander.
To serve, divide the noodles between two bowls. Place the soup on top. Garnish with bean spouts, cilantro and red peppers. Serve the chili sauce on the side. Happy Cooking Time.
