Chicken Laksa
Laksa is a southeast Asian curry flavored soup that is eaten far and wide throughout the region. It is to Malaysia as Chile is to Texas and New England Clam Chowder is to Boston. There are hundreds of variations of the soup. This is one of the tastiest versions of the soup I've tasted. This recipe utilizes chicken, but the soup is often made with seafood or pork.
Ingredients
- 2 tbsp ground coriander seed
- 1 tsp black peppercorns
- 1 tsp ground cumin
- 1 tsp fennel seeds
- 1/4 tsp ground turmeric
- 5 arbol chili pepper stemmed
- 2 lemongrass stalks
- 3 tsp vegetable oil
- 1 lb chicken thighs skinned and cubed
- 1 tsp shrimp paste
- 3 shallot thinly sliced, large
- 1 can coconut milk about 14 ounces
- 4 cups chicken stock
- 2 tsp white granulated sugar
- 3 tsp Kosher salt
- 1 cinnamon stick
- 6 oz bean sprouts mung bean sprouts, rinsed
- 8 oz rice noodles wide rice noodles
- 1/3 cup mint torn, fresh
- 1/3 cup cilantro (leaves) torn, fresh
- 2 lime cut into wedges
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.
- Find in the Asian aisle of a well-stocked grocery store or at an Asian market.
Notes
Note: Nutritional analysis is per 1 1/2-cup serving.
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