Coconut Curry Chicken Laksa
Ingredients
For the laksa paste:
8 pieces red chilies dried, soaked in hot water for 15 minutes, then drained
2 tablespoons dried shrimp
2 tablespoons macadamia nuts chopped
1 tablespoon shrimp paste
1 tablespoon curry powder
1 tablespoon coriander seeds
1 ½ teaspoons cumin seeds
1 teaspoon ground turmeric
1 piece ginger or galangal
5 cloves garlic
1 piece onion chopped
2 stalks lemongrass white part only
For the soup:
8 ounces rice noodles
2 tablespoons neutral oil
2 chicken thighs skinless boneless, cut into bite size pieces
2 cups chicken broth
1 can coconut milk 14-ounce
8 pieces tofu puffs
1 teaspoon salt
1 teaspoon sugar
2 teaspoons fish sauce
1 tablespoon lime juice
For garnish:
chile paste or sambal oelek
Chopped Thai red chiles
Chopped cilantro
Directions
Start by making the laksa paste. Put all of the paste ingredients into a food processor and blend until you have a smooth, thick mixture.
Prepare the noodles by cooking them according to the package instructions, then drain and set aside.
To make the soup, warm the oil in a skillet over medium heat. Stir in a couple of tablespoons of the laksa paste and cook for 3 to 4 minutes, until the oil begins to separate from the paste. Add the chicken and cook for another 3 to 4 minutes, until the chicken turns white and no longer pink.
Pour in the chicken broth and coconut milk, then bring the mixture to a boil. Once boiling, lower the heat, cover, and let it simmer for about 7 minutes.
Next, toss in the tofu puffs, along with the salt, sugar, fish sauce, and lime juice. Taste the soup and adjust the seasoning to your preference.
To serve, place the cooked noodles into bowls, ladle the hot soup over the top, and finish with the fresh chiles, chile paste, and cilantro. Serve immediately while hot.
