Chicken Curry Laksa Soup
Ingredients
For the laksa paste:
8 whole dried red chilies soaked in hot water for 15 minutes, then drained
2 tablespoons dried shrimp
2 tablespoons chopped macadamia nuts
1 tablespoon shrimp paste
1 tablespoon curry powder
1 tablespoon coriander seeds
1 ½ teaspoons cumin seeds
1 teaspoon ground turmeric
1- inch piece galangal or ginger
5 garlic cloves
1 onion chopped
2 stalks lemongrass white part only
For the soup:
8 ounces rice noodles
2 tablespoons neutral oil
2 skinless boneless chicken thighs, cut into bite size pieces
2 cups chicken broth
1 14-ounce can coconut milk
6 to 8 pieces of tofu puffs
1 teaspoon salt
1 teaspoon sugar
2 teaspoons fish sauce
1 tablespoon lime juice
For garnish:
Chile chile paste or sambal oelek
Chopped Thai red chiles
Chopped cilantro
Directions
To make the laksa paste, combine the paste ingredients in a food processor and pulse to a paste.
Cook the noodles according to the package directions and then drain.
To make the soup, heat the oil in a skillet over medium heat. Add 2 tablespoons of the Laksa paste, and cook, stirring, for 3 to 4 minutes, until the oil begins to separate. Add the chicken and cook 3 to 4 minutes more, until the chicken changes color from pink to white.
Add the broth and coconut milk and bring it to a boil. Reduce the heat to medium-low, cover, and simmer for about 7 minutes.
Add the tofu puffs, salt, sugar, fish sauce, and lime juice. Taste and adjust the seasoning as needed.
To serve, divide the noodles between the serving bowls. Ladle the soup over the noodles.
Serve hot, garnished with the chiles, chile paste, and cilantro.
Add chicken stock and coconut milk. Bring it to a boil. Cover and cook for 7 minutes.
