Healthy Recipes | Laksa - Spicy Coconut Curry Soup

Laksa is a spicy coconut noodle soup that needs to be in your repertoire. Creamy. A bit spicy. Great southeast Asian flavours. It just screams delicious.

Laksa is a spicy coconut noodle soup that needs to be in your repertoire. Creamy. A bit spicy. Great southeast Asian flavours. It just screams delicious.

Laksa – the iconic Malaysian spicy coconut noodle soup! An incredibly rich, fragrant, complex flavoured broth loaded with all the essential classic Laksa toppings. This is an easy Laksa recipe because it’s made with a store bought Laksa paste which is spruced up to make a restaurant quality Laksa.

She will also be able to attest to my obsession with Laksa. Because approximately once a month, I trek wide and far as required to get my Laksa fix. I have been known to drive an hour to a place called Temasek in Parramatta which I think has one the best Laksas in Sydney

Let me put that another way. I drive a 2 hour round trip for a bowl of Laksa that takes 15 minutes to consume and I’m booted out of my seat the minute I finish slurping the soup. This place is in hot demand!

Laksa -Spicy Coconut Curry Soup

Prep Time30 minutes

Cook Time15 minutes

Total Time45 minutes

Servings2

Calories940kcal

Ingredients:

Quick and dirty chili sauce:

• 2 tsp sriracha sauce
• 1 tsp laksa paste
• 3 tsp sambal oelek

Laksa:

• 3 fried tofu puffs cut in half (optional)
• 6-8 oz rice noodles medium width
• 2 tbsp vegetable oil
• chili sauce, red chilies, cilantro and bean sprouts to garnish
• 1 tsp turmeric powder
• 1/2-1 tsp kashmiri chili powder or a big pinch of cayenne
• 1 14 oz can coconut milk
• 4 chicken thighs boneless or bone-in, skin removed
• 3 cups chicken stock
• 2 tsp fish sauce
• 1/2 cup laksa paste available at Asian grocery stores

Instructions:

Pre-soak the noodles:

1. Soak the noodles in cold water for 30 minutes or so. Make sure they are fully submerged.
2. Drain and set aside until you are ready to serve.

Make the chili sauce:

1. Combine the sambal oelek, sriracha and laksa paste. Yes, it's that easy...

Cook the chicken:

1. First, Place the chicken in a saucepan along with the chicken stock and fish sauce.
2. Second, Bring to a simmer and cook the chicken until it reaches an internal temperature of around 165F. This will take about 20 minutes for the boneless chicken thighs. Takes a little longer for bone-in.
3. Remove chicken from the stock, shred or cut into bite size pieces and set aside. Set aside the chicken stock in another bowl.

Make the laksa:

1. First, Set a large pot of water on the stove and bring to a boil. You will be flash cooking the pre-soaked noodles. Time it so it's at a rolling boil right when you are ready to serve.
2. Second, Open the can of coconut milk. Have it ready.
3. Next, Heat a saucepan large enough to hold about 2-3 quarts over medium heat. Add the oil and then the laksa paste.
4. Cook the laksa paste, stirring frequently, for about 1 minute. Add the turmeric and chili powder and cook for another minute. Watch it closely. It can burn at this point.
5. Spoon the thick coconut cream out of the can into the saucepan and stir to combine. This is about the top 1/4 of the can.  Cook for about a minute.  
6. Add the rest of the coconut milk and the chicken stock. Stir and bring to a simmer. Add the tofu puffs if using and cook for 5 minutes.
7. Add the chicken and cook until warmed through. This takes about 2-3 minutes.
8. Drop the noodles into the boiling water. Cook for 1 minute and drain in a colander.
9. To serve, divide the noodles into two bowls. Spoon the soup overtop. Garnish with bean spouts, cilantro and red chilies. Serve the chili sauce along side. 

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