It is creamy, fresh and vibrant bursting with warm, comforting layers of flavors and textures. The aromatic coconut broth is infused with red curry, shallots, lemongrass, ginger, garlic, lime and Chili Sauce all topped with fresh sprouts, cilantro and lime. This Laksa also reheats and freezes beautifully for an easy dinner any night of the week.
6 oz. shallots peeled and halved (3-4 medium shallots)
4-6 garlic cloves peeled
2-4 tablespoons Thai red curry paste see notes
2 lemon grass stalks trimmed to the bottom 6 inches, dry outer layers discarded, roughly chopped
one 2-inch piece of ginger peeled
8 raw cashews or macadamia nuts optional
2 teaspoons ground turmeric
1 teaspoon ground cumin
stems of one bunch of cilantro (save leaves for garnish)
2 tablespoons Vegetable oil
Peanut or vegetable oil
1 1/4 pounds chicken thighs trimmed
4 cups low sodium chicken broth
2 14 oz. cans quality coconut milk (I love Chakoah)
1 tablespoon cornstarch optional
2 tablespoons low sodium soy sauce
2 tablespoons fish sauce divided
2 tablespoons lime juice plus more to taste
2 tablespoons brown sugar
1 teaspoon dried basil
1 bay leaf
2-4 tablespoons chili paste divided, like Sambal Oelek
7 oz. 1/4-inch wide rice noodles/rice stick noodles
1 pound jumbo shrimp peeled, deveined
Asian chili paste
Hard boiled eggs, halved
Asian chili paste
Prepare noodles according to package directions. Drain and toss with a little oil to keep them from sticking. Set aside.
Add Laska Paste ingredients to your food processor and process until smooth, scraping sides down several times. Set aside.
Heat 1 tablespoon oil in a large Dutch oven/soup pot over medium-high heat. Add shrimp in a single layer and cook for approximately 2 minutes, or until seared, then flip over and cook just until shrimp are cooked through. Remove tails and add shrimp to a bowl. Toss cooked shrimp with 1 tablespoon fish sauce and 1 tablespoon Asian chili paste. Set aside.
Add Laska Paste and sauté for 2 minutes. Add chicken and 3 cups coconut milk (eyeball it). Whisk remaining coconut milk with cornstarch and add to pot followed by chicken broth, 1 tablespoon fish sauce, soy sauce, lime juice, brown sugar, basil, and bay leaf. Bring to a boil then reduce heat to medium-low and gently simmer for 5-10 minutes, just until chicken is tender enough to easily shred.
When chicken is tender, remove to a cutting board and let rest for 5 minutes before shredding. Meanwhile, cover soup, and reduce to a gentle simmer for 10 minutes, stirring occasionally and replacing lid. This is a great time to prep your toppings.
Stir in shredded chicken and cooked shrimp followed by 1-3 tablespoons chili sauce to taste. Add additional lime juice to taste for tangier (or individuals can add to their own bowls). Add additional fish sauce to taste (1 teaspoon at a time) for saltier.
Divide noodles between 4-6 bowls then spoon soup over noodles. Garnish individual bowls with desired toppings.
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