Ingredients

The following ingredients have 10 Servings
  • 1 tablespoon coconut oil
  • 1/2 small red onion (finely diced (1/4 cup))
  • 1 tablespoon minced fresh lemongrass
  • 1-2 teaspoons red chili (chopped)
  • 1 tablespoon ginger (grated)
  • 1 tablespoon minced garlic
  • 1 jar Por Kwan Laksa Paste
  • 1 tablespoon shrimp paste (optional)
  • 1 tablespoon chunky peanut butter (optional)
  • 1 tablespoon fish sauce
  • 4 cups chicken broth
  • 1 can clam juice (optional, if omitting, replace with more chicken broth)
  • 1 1/2 cans coconut milk
  • 1 pound chicken thighs (thinly sliced)
  • 1 pound shrimp (peeled, deveined and halved)
  • 8 oz sugar snap peas (thinly sliced)
  • 1 red bell pepper (thinly sliced)
  • 8 oz vermicelli thin rice noodles (cooked according to package directions and rinsed with cold water)
  • 4 green onion (thinly sliced)
  • handful of fresh cilantro (chopped,)
  • sriracha (to taste)
  • handful fresh bean sprouts
  • 1 lime (cut into wedges)
  • 4 hard boiled eggs (peeled halved)

Instruction

  • Heat coconut oil and cook onions over medium heat for 3 minutes and then add lemongrass, red chili, garlic and ginger and cook, stirring, for 1 minute.
  • Add the laksa paste and shrimp paste and mix. Add the peanut butter to the pot, stirring until smooth.
  • Add the fish sauce, chicken broth, clam juice and coconut milk. Bring to a boil, add chicken and shrimp. Cook for a few minutes until chicken and shrimp are cooked through.
  • Add sugar snap peas and red pepper. Cook until vegetables have cooked a little but are still crunchy.
  • Divide soup among 8-10 bowls, adding in the noodles and garnish with Sriracha, green onions, cilantro, bean sprouts, eggs and a squeeze of lime juice.