Recipes
Chicken Laksa Recipe
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| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
people
MetricUS Imperial
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Ingredients
- 2 tablespoons coriander seeds
- 1 teaspoon black peppercorns
- 1 teaspoon Cumin seeds
- 1 teaspoon fennel seeds
- 4 Cloves
- 1/4 teaspoon ground turmeric
- 5-8 dried arbol chiles, stemmed
- 2 lemongrass stalks
- 3 tablespoons vegetable oil
- 1 pound boned chicken
- 1 teaspoon shrimp paste
- 3 large Shallots thinly sliced
- 13.5 oz. coconut milk
- 1 qt. chicken broth reduced-sodium
- 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
Ingredients
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Rate this recipe!
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Instructions
- 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.
- 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.
- Pour in coconut milk, broth, sugar, and salt; add cinnamon and lemongrass. Bring to a boil, then simmer, covered, 20 minutes.
- 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.
- 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.
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