Laksa Soup – A Malaysian Coconut Curry Soup

FEASTING AT HOME(1)
34Ingredients
45Minutes

Ingredients

US|METRIC
  • 3 tablespoons vegetable oil
  • 1 laksa paste (recipe for, or 1, 14 ounce Jar of Prepared Laksa Paste – see notes.)
  • 6 cups chicken stock (or broth)
  • 1 tablespoon brown sugar (or palm)
  • 5 lime leaves (kefir, optional)
  • 1 1/2 pounds chicken (breast or thigh meat cut into bite-sized pieces)
  • 1 pound large shrimp (peeled, or use more chicken)
  • 2 cans coconut cream
  • broth
  • 12 fish balls (totally optional – available in the frozen section of the Asian Market)
  • 2 cups tofu (fried, totally optional- available in the refrigerated section at the Asian market sliced)
  • 4 cups bean sprouts (fresh)
  • 1 1/2 pounds rice noodles (fresh thin, refrigerated section at the Asian market)
  • lime juice (to taste, 1-2 limes)
  • fish sauce (to taste)
  • lime wedges
  • cilantro
  • vietnamese mint
  • scallions
  • sambal chili paste
  • fried shallots
  • 5 dried red chilies
  • 2 tablespoons dried shrimp (available at Asian Markets)
  • 5 shallots (about 1 cup roughly chopped)
  • 3 garlic cloves
  • 2 tablespoons galanga (– finely chopped)
  • 2 lemongrass (large, stocks – finely chopped, 1/2 cup chopped – find frozen chopped lemongrass at the Asian market.)
  • 1 teaspoon fresh turmeric (optional, and ground is OK, too)
  • 6 candle nuts (or substitute cashews, brazil nuts or macadamia, optional- you can leave the nuts out)
  • 1 tablespoon shrimp paste (or shrimp sauce)
  • 2 teaspoons coriander
  • 1 teaspoon cumin
  • 1 teaspoon sweet paprika
  • 3 tablespoons vegetable oil
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    Reviews(1)

    Tnd 2 years ago
    turn out to be quite good

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