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Laksa Soup Recipe – Malaysian Curry Coconut Soup
FEASTING AT HOME36Ingredients
70Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 3 Tbsp. vegetable oil (( like peanut oil or coconut oil))
- 1 laksa paste (recipe for, see below or 1 Jar of Prepared Laksa Paste)
- 6 cups chicken stock (or broth)
- 8 kefir (lime leaves)
- 1 tsp. salt (more to taste)
- 1 Tbsp. brown sugar (or palm sugar)
- 1 1/2 lb. chicken ((breast or thigh meat) cut into bite-sized pieces)
- 1 lb. raw large shrimp ((raw, peeled -or sub more chicken or veggies ))
- 27 oz. full fat coconut milk (Do not use “lite” – and if you like an even richer broth, add a third can.)
- 2 lime (juice from)
- 1 Tbsp. fish sauce
- 1 lb. rice noodles ((2 ounces per person) (or 1 1/2 – 2 lbs fresh rice noodles from the refrigerated section of the Asian market).)
- beansprouts
- lime wedges
- cilantro
- vietnamese mint
- scallions
- sambal chili paste
- shallots (fried)
- fried tofu (cubes)
- fish balls (frozen)
- scallops (or other firm fish, clams, mussels,)
- veggies (like snow peas, mushrooms, carrots, bell pepper, chopped spinach or greens etc….)
- 5 dried red chilies
- 2 Tbsp. dried shrimp ((available at Asian Markets) optional see notes)
- 5 shallots ((about 1 cup) roughly chopped)
- 4 garlic cloves
- 3 Tbsp. galanga (finely chopped)
- 2 lemon grass (stocks, large, finely chopped (1/2 cup chopped) – feel free to use frozen chopped lemongrass at the Asian market.)
- 2 tsp. fresh turmeric ((optional, and ground is OK, too))
- 6 candlenuts (or substitute 12 soaked cashews, brazil nuts or macadamia nuts (soak in hot water 15 mins- optional- you can leave the nuts out))
- 1 Tbsp. shrimp paste ((or shrimp sauce) optional)
- 2 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. sweet paprika
- 3 Tbsp. peanut oil (olive or vegetable oil)
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