Ingredients

The following ingredients have 9 Servings
  • 3 tablespoons peanut oil or coconut oil
  • 1 recipe for Laksa Paste (see notes below) –  or sub 1-2 (7-ounce) jars of store-bought Laksa Paste – ( I like this brand- see notes)
  • 6 cups chicken stock or broth
  • 8 lime leaves
  • 1 teaspoon salt, more to taste
  • 1 tablespoon brown sugar or palm sugar
  • 1 1/2 pounds raw chicken (breast or thigh meat) cut into thin, bite-sized pieces (or sub fish or crispy tofu)
  • 1 pound raw large shrimp (raw, peeled, or sub firm fish, or more chicken or veggies )
  • 2 x 13.5-ounce cans full-fat coconut milk. Do not use “lite” – and if you like an even richer broth, add a third can.
  • Juice from 1-2 limes
  • fish sauce to taste ( I use 1 tablespoon)
  • 1 pound dry rice noodles  (2 ounces per person) (or 1 1/2 – 2 lbs fresh rice noodles from the refrigerated section of the Asian market).
  • Garnishes: bean sprouts, lime wedges, cilantro, Vietnamese mint, scallions, sambal chili paste, fried shallots (available in jars at an Asian market)
  • OPTIONAL ADDITIONS or Substitutions: Fried tofu cubes, fish balls ( frozen), scallops or other firm fish, clams, mussels, and veggies like snow peas, mushrooms, carrots, bell pepper, chopped spinach or greens etc….
  • 3-5 dried red chilies, ( 3 is medium spicy), soaked in hot water
  • 2 tablespoons dried shrimp, soaked in hot water (available at Asian Markets) optional see notes
  • 3-5 shallots (about 1 cup) roughly chopped
  • 4 garlic cloves
  • 3 tablespoons galanga – finely chopped
  • 2 large lemongrass stocks – finely chopped (1/2 cup chopped) – feel free to use frozen chopped lemongrass at the Asian market.
  • 2 teaspoons fresh turmeric (ground turmeric is OK, too)
  • 6 candlenuts- optional (or substitute 12 soaked cashews, brazil nuts or macadamia nuts -soak in hot water 15 mins) AND you can leave the nuts out!
  • 1 tablespoon shrimp paste (or shrimp sauce) optional
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 3 tablespoons peanut oil or coconut oil.

Instruction

  • Make the Laksa paste- see the notes below (or use store-bought laksa paste).
  • Cook rice noodles according to directions. Set aside. See notes for fresh noodles. 
  • In a large heavy-bottom soup pot or dutch oven, heat  3 tablespoons oil over medium-high heat. Add all the homemade Laksa Paste  (or the 7-ounce Jar), and saute, stirring constantly until it becomes very fragrant and deep in color about 2-3 minutes. (Turn stove fan on- it will smell strong- don’t worry.). Add the chicken broth, scraping up all the brown bits.  Add the lime leaves, salt and sugar and bring to a simmer.
  • Add chicken and simmer 4-5 minutes. Add shrimp, cook for 2-3 minutes, add coconut milk. Simmer until heated through. Do not boil this too long or you will lose the lovely sweetness from the coconut milk– just gently warm.
  • Add lime juice, starting with a 1 lime, and add more to taste. Add fish sauce to taste, adding a teaspoon at a time. The broth should taste rich and deep, and slightly salty (the noodles will mellow the salt out) and just a little limey. If it tastes, too “fishy” add more lime juice. Guests can squeeze more lime to taste. If you want more heat, add chili flakes or chili paste.
  • Divide the cooked rice noodles among bowls. Ladle flavorful soup over top of noodles. Top bowls with a handful of fresh bean sprouts, fresh cilantro and/or mint.  Serve with chili sauce and lime wedges.
  • For rice noodles, calculate two ounces ( dry rice noodles ) per person.