Laksa - spicy coconut curry soup



Laksa - spicy coconut curry soup , .


"Laksa is a slightly spicy coconut noodle soup that's sure to please. "


Laksa is a slightly spicy coconut noodle soup that's sure to please.

Total Time: 45 Minutes, Servings: 2 Servings

Ingredients :
    Quick and dirty chili sauce
  • 3 tsp sambal oelek
  • 2 tsp sriracha sauce
  • 1 tsp laksa paste
  • Laksa
  • 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
  • 1 tsp turmeric powder
  • 1/2-1 tsp kashmiri chili powder or a big pinch of cayenne
  • 1 14 oz can coconut milk
  • 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



Instructions :
    Pre-soak the noodles
  • Soak the noodles in cold water for 30 minutes or so. Make sure they are fully submerged.
  • Drain and set aside until you are ready to serve.
  • Make the chili sauce
  • Combine the sambal oelek, sriracha and laksa paste. Yes, it's that easy...
  • Cook the chicken
  • Place the chicken in a saucepan along with the chicken stock and fish sauce.
  • 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.
  • 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
  • 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.
  • Open the can of coconut milk. Have it ready.
  • Heat a saucepan large enough to hold about 2-3 quarts over medium heat. Add the oil and then the laksa paste.
  • 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.
  • 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.
  • 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.
  • Add the chicken and cook until warmed through. This takes about 2-3 minutes.
  • Drop the noodles into the boiling water. Cook for 1 minute and drain in a colander.
  • 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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Laksa is a slightly spicy coconut noodle soup that's sure to please.
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