Malaysian Curry Beef Noodle Soup Laksa Recipes

LAKSA SOUP - A MALAYSIAN COCONUT CURRY SOUP

Laksa Soup - A Malaysian Coconut Curry Soup image

Comforting Laksa Soup Recipe - A Malaysian-style coconut curry noodle soup, that can be made with chicken or shrimp and rice noodles with fresh bean spouts, lime and cilantro. Makes 10 1/2 cups broth

Provided by Sylvia Fountaine | Feasting at Home Blog

Categories Main

Time 45m

Yield 8

Number Of Ingredients 27

Ingredients

3 tablespoons peanut oil or coconut oil
1 recipe for Laksa Paste (see notes below) - or sub 1-2 (7-ounce) jars of store-bought Laksa Paste - ( I like this brand- see notes)
6 cups chicken stock or broth
8 lime leaves
1 teaspoon salt, more to taste
1 tablespoon brown sugar or palm sugar
1 1/2 pounds raw chicken (breast or thigh meat) cut into thin, bite-sized pieces (or sub fish or crispy tofu)
1 pound raw large shrimp (raw, peeled, or sub firm fish, or more chicken or veggies )
2 x 13.5-ounce cans full-fat coconut milk. Do not use "lite" - and if you like an even richer broth, add a third can.
Juice from 1-2 limes
fish sauce to taste ( I use 1 tablespoon)
1 pound dry rice noodles (2 ounces per person) (or 1 1/2 - 2 lbs fresh rice noodles from the refrigerated section of the Asian market).
Garnishes: bean sprouts, lime wedges, cilantro, Vietnamese mint, scallions, sambal chili paste, fried shallots (available in jars at an Asian market)
OPTIONAL ADDITIONS or Substitutions: Fried tofu cubes, fish balls ( frozen), scallops or other firm fish, clams, mussels, and veggies like snow peas, mushrooms, carrots, bell pepper, chopped spinach or greens etc....
3-5 dried red chilies, ( 3 is medium spicy), soaked in hot water
2 tablespoons dried shrimp, soaked in hot water (available at Asian Markets) optional see notes
3-5 shallots (about 1 cup) roughly chopped
4 garlic cloves
3 tablespoons galanga - finely chopped
2 large lemongrass stocks - finely chopped (1/2 cup chopped) - feel free to use frozen chopped lemongrass at the Asian market.
2 teaspoons fresh turmeric (ground turmeric is OK, too)
6 candlenuts- optional (or substitute 12 soaked cashews, brazil nuts or macadamia nuts -soak in hot water 15 mins) AND you can leave the nuts out!
1 tablespoon shrimp paste (or shrimp sauce) optional
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon sweet paprika
3 tablespoons peanut oil or coconut oil.

Steps:

Make the Laksa paste- see the notes below (or use store-bought laksa paste).
Cook rice noodles according to directions. Set aside. See notes for fresh noodles.
In a large heavy-bottom soup pot or dutch oven, heat 3 tablespoons oil over medium-high heat. Add all the homemade Laksa Paste (or the 7-ounce Jar), and saute, stirring constantly until it becomes very fragrant and deep in color about 2-3 minutes. (Turn stove fan on- it will smell strong- don't worry.). Add the chicken broth, scraping up all the brown bits. Add the lime leaves, salt and sugar and bring to a simmer.
Add chicken and simmer 4-5 minutes. Add shrimp, cook for 2-3 minutes, add coconut milk. Simmer until heated through. Do not boil this too long or you will lose the lovely sweetness from the coconut milk- just gently warm.
Add lime juice, starting with a 1 lime, and add more to taste. Add fish sauce to taste, adding a teaspoon at a time. The broth should taste rich and deep, and slightly salty (the noodles will mellow the salt out) and just a little limey. If it tastes, too "fishy" add more lime juice. Guests can squeeze more lime to taste. If you want more heat, add chili flakes or chili paste.
Divide the cooked rice noodles among bowls. Ladle flavorful soup over top of noodles. Top bowls with a handful of fresh bean sprouts, fresh cilantro and/or mint. Serve with chili sauce and lime wedges.
For rice noodles, calculate two ounces ( dry rice noodles ) per person.

Nutrition Facts : Calories 485 calories, Sugar 2.2 g, Sodium 1023.5 mg, Fat 20.3 g, SaturatedFat 12 g, TransFat 0 g, Carbohydrate 49.9 g, Fiber 0.9 g, Protein 25.1 g, Cholesterol 66.7 mg

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