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Laksa Recipe – Spicy Coconut Curry Soup for Easy Cooking

  • Author: Chef Mia

Description

Welcome to our detailed guide on preparing adelicious Laksa, a spicy coconut noodle soup that combines rich, bold flavors and smooth coconut milk for a comforting, warm meal. In this article, we’ll walk you through every step of creating the perfectLaksa, providing tips, substitutions, and pairing suggestions along the way. Whether you’re a seasoned chef or a home cook looking to try something new, this recipe is sure to please.

Ingredients

  • For those with dietary restrictions, tofu can replace chicken for a vegetarian version. Use gluten-free noodles if necessary, and substitute soy sauce for fish sauce to make this recipe vegan-friendly.

Instructions

  1. Soak therice noodlesin cold water for 30 minutes or until soft. Drain and set aside until ready to serve.
  2. Combine3 tsp sambal oelek,2 tsp sriracha, and1 tsp laksa pastein a bowl. Set aside for garnishing later.
  3. Place4 chicken thighsin a saucepan with3 cups of chicken stockand2 tsp of fish sauce.
  4. Simmer the chicken until it reaches an internal temperature of165°F(about 20 minutes for boneless or slightly longer for bone-in).
  5. Remove the chicken from the stock, shred or cut into bite-sized pieces, and set aside. Reserve the chicken stock for later.
  6. In a large pot, bring water to a rolling boil for the noodles.
  7. In a separate saucepan, heat2 tbsp of vegetable oilover medium heat.
  8. Add1/2 cup of laksa pasteand cook for 1 minute, stirring frequently.
  9. Add1 tsp turmeric powderand1/2-1 tsp kashmiri chili powder, cooking for another minute.
  10. Scoop out the thick coconut cream (the top 1/4 of the can) and add it to the paste mixture. Cook for about 1 minute.
  11. Pour in the rest of thecoconut milkandreserved chicken stock. Stir and bring to a simmer.
  12. Add thetofu puffs(optional) and cook for 5 minutes.
  13. Return theshredded chickento the pot and cook until warmed through (about 2-3 minutes).
  14. Drop the pre-soaked noodles into the boiling water and cook for 1 minute. Drain.
  15. Divide the noodles into two bowls and ladle the soup overtop.
  16. Garnish withbean sprouts, cilantro, red chilies, and a spoonful of the quick chili sauce. Serve hot!

Notes

Use Fresh Ingredients: Fresh herbs like cilantro and bean sprouts add a refreshing contrast to the rich broth.
Adjust Spice Levels: If you prefer a milder soup, reduce the amount of sambal oelek or chili powder.
Noodle Texture: Don’t overcook the noodles when flash boiling, as they can become mushy.

Find it online: https://exorecipes.com/easy-laksa-recipe-spicy-coconut-curry-soup-in-30-m/