Laksa Noodle Soup

Name: Laksa Noodle Soup
Prep time: 20 min
Cook time: 21 min
Total time: 41 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 1/2 tablespoons peanut oil, or other neutral oil; 1 clove garlic, minced; 1 teaspoon grated fresh ginger; 1 (7-ounce) jar laksa paste, about 3/4 cup; 3 cups chicken stock, unsalted or low sodium; 1 tablespoon brown sugar; 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces; 8 ounces large shrimp, peeled and deveined, or more chicken; 1 (13.5-ounce) can unsweetened coconut cream, or full-fat coconut milk; 1 cup tofu puffs, optional; 3 tablespoons lime juice; Fish sauce, to taste; 8 ounces rice noodles, flat or vermicelli; 1 1/2 cups fresh bean sprouts; Lime wedges, for garnish, optional; Cilantro leaves, for garnish, optional; Fried shallots, for garnish, optional; Sambal oelek, for garnish, optional; Thinly sliced scallions, for garnish, optional

A bold-flavored laksa noodle soup features a spicy curry paste, rich coconut milk, chicken, shrimp, and optional tofu puffs, prepared in 40 minutes.

⭐ 4.3 (60 reviews) Prep: 20 minCook: 21 minTotal: 41 minYields: 4 servings

Category Tags:

Dinner Lunch Soup

Cuisine Tags:

Asian

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Ingredients

1 1/2 tablespoons peanut oil, or other neutral oil
1 clove garlic, minced
1 teaspoon grated fresh ginger
1 (7-ounce) jar laksa paste, about 3/4 cup
3 cups chicken stock, unsalted or low sodium
1 tablespoon brown sugar
1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
8 ounces large shrimp, peeled and deveined, or more chicken
1 (13.5-ounce) can unsweetened coconut cream, or full-fat coconut milk
1 cup tofu puffs, optional
3 tablespoons lime juice
Fish sauce, to taste
8 ounces rice noodles, flat or vermicelli
1 1/2 cups fresh bean sprouts
Lime wedges, for garnish, optional
Cilantro leaves, for garnish, optional
Fried shallots, for garnish, optional
Sambal oelek, for garnish, optional
Thinly sliced scallions, for garnish, optional

Instructions

Bring water to a boil for cooking rice noodles according to package directions.
In a large pot, heat 1 1/2 tablespoons peanut oil over medium heat; cook 1 clove minced garlic and 1 teaspoon grated ginger for 1 minute until fragrant.
Add 1 (7-ounce) laksa paste, stirring for 2 minutes until combined.
Increase heat to high, add 3 cups chicken stock and 1 tablespoon brown sugar, and bring to a boil.
Reduce heat to low, add 1 pound chicken pieces, and simmer for 5 minutes. Add 8 ounces shrimp (or more chicken) and simmer for another 1 1/2 minutes until cooked through.
Stir in 1 (13.5-ounce) can coconut cream and 1 cup tofu puffs (if using) until warmed. Incorporate 3 tablespoons lime juice and fish sauce to taste. Remove the pot from heat and cover.
Drain the cooked rice noodles and divide them among 4 bowls.
Ladle the soup over the noodles, then top with 1 1/2 cups fresh bean sprouts and desired garnishes like lime wedges, cilantro, fried shallots, sambal oelek, and scallions. Serve immediately.

Nutritional Info (per serving)

Calories: 851 kcal

Carbohydrate: 41 g

Cholesterol: 235 mg

Fiber: 5 g

Protein: 62 g

Saturated Fat: 32 g

Sodium: 1421 mg

Sugar: 7 g

Fat: 50 g

Unsaturated Fat: 0 g