Laksa Soup - A Malaysian Coconut Curry Soup

Step 1

Make the Laksa paste- see the notes below (or use store-bought laksa paste).

Step 2

Cook rice noodles according to directions. Set aside. See notes for fresh noodles.

Step 3

In a large heavy bottom soup pot or dutch oven, heat  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). Add the chicken broth scraping up all the brown bits.  Add the lime leaves, salt and sugar and bring to a simmer.

Step 4

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 loose the lovely sweetness from the coconut milk– just gently warm.

Step 5

Add lime juice, starting with a 1 lime, and 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.

Step 6

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.

Step 7

For rice noodles, calculate two ounces ( dry rice noodles ) per person.