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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This spicy Chicken Laksa is a Malaysian soup that may have a long list of ingredients, but it's super easy. Malaysian kitchens weave Chinese, Indian, and Malay culinary strands into a complex cuisine. Ingredients:
2 tablespoons coriander seeds |
1 teaspoon black peppercorns |
1 teaspoon cumin seeds |
1 teaspoon fennel seeds |
4 cloves |
1/4 teaspoon ground turmeric |
5 to 8 dried arbol chiles, stemmed |
2 lemongrass stalks |
3 tablespoons vegetable oil |
1 pound boned, skinned chicken thighs, cubed |
1 teaspoon shrimp paste |
3 large shallots, thinly sliced |
1 can (13.5 oz.) coconut milk |
1 qt. reduced-sodium chicken broth |
2 teaspoons sugar |
3 teaspoons kosher salt |
1 cinnamon stick |
6 ounces mung bean sprouts, rinsed |
8 ounces wide rice noodles |
1/3 cup fresh mint leaves, torn |
1/3 cup fresh cilantro leaves, torn |
lime wedges |
sambal oelek chili paste |
Directions:
1. Grind coriander, peppercorns, cumin, fennel, cloves, turmeric, and chiles coarsely in a spice grinder. Peel tough outer layers from lemongrass, then mash core with a meat mallet or small, heavy frying pan.
2. Heat oil in a large pot over medium heat. Add chicken, shrimp paste, shallots, and reserved spices and cook, stirring constantly, until fragrant, 2 minutes.
3. Pour in coconut milk, broth, sugar, and salt; add cinnamon and lemongrass. Bring to a boil, then simmer, covered, 20 minutes.
4. Boil bean sprouts in a large pot of boiling water until softened, 2 minutes. Transfer sprouts to a bowl. Add noodles to pot and cook until firm, 4 minutes. Drain; rinse well.
5. Divide sprouts and noodles among 6 bowls. Ladle in soup (remove cinnamon and lemongrass) and top with mint and cilantro. Serve with limes and sambal.
6. *Find in the Asian aisle of a well-stocked grocery store or at an Asian market.
7. Note: Nutritional analysis is per 1 1/2-cup serving.
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