Chicken and Shrimp Laksa
Total Time
45 minutes
Rating
3.7 out of 5 stars
(3)
Ingredients
- 3 medium (1-ounce) shallots, chopped (about 3/4 cup)
- 4 medium lemongrass stalks (about 4 ounces), sliced (about 1/2 cup)
- 0.25 cup canola oil
- 1 (2-inch) piece fresh ginger, peeled and sliced (about 1/4 cup)
- 1 (3-inch) piece fresh galangal, peeled and chopped (about 1/4 cup)
- 4 small dried red chiles
- 3 large garlic cloves, smashed
- 1 cup chicken stock, divided
- 0.5 cup peanuts
- 2 teaspoons dried shrimp paste (such as Shrimp & 6A Brand Belacan)
- 2 teaspoons ground turmeric
- 2 teaspoons ground coriander
- 1 teaspoon palm sugar or brown sugar
- 2 tablespoons canola oil
- 4 cups chicken stock
- 2 cups coconut cream (from 1 [15-ounce] can)
- 2 tablespoons fish sauce, plus more to taste
- 8 ounces dried rice noodles
- 2 (8-ounce) cooked boneless, skinless chicken breasts, sliced
- 8 unpeeled raw jumbo shrimp, peeled, cleaned, and poached
- 1 cup fresh bean sprouts
- 4 scallions (about 1 1/2 ounces), sliced (about 1/3 cup)
- 0.5 cup loosely packed fresh Vietnamese mint leaves
- 0.5 cup loosely packed fresh cilantro leaves
- 0.25 cup fried shallots
- 1 lime, cut into 4 wedges
How would you rate this recipe?
Preparation
Step 1
Combine shallots, lemongrass, oil, ginger, galangal, red chiles, garlic, and 1/2 cup stock in a blender; process until mixture forms a thick, smooth paste, about 30 seconds. Add peanuts, shrimp paste, turmeric, coriander, sugar, and remaining 1/2 cup stock to blender; process until smooth, about 30 seconds. Make the soup:
Step 2
Heat oil in a large Dutch oven over medium. Add laksa paste, and cook, stirring constantly, until fragrant, 4 to 6 minutes. Whisk in stock and coconut cream; bring to a boil over high. Reduce heat to medium-low, and simmer, covered, 10 minutes. Remove from heat. Whisk in fish sauce, and add more to taste, if desired.
Step 3
While stock mixture simmers, cook rice noodles according to package directions. Divide rice noodles evenly among 4 bowls. Arrange sliced chicken and poached shrimp evenly on noodles. Ladle hot stock mixture evenly into bowls. Top evenly with bean sprouts, scallions, mint, cilantro, fried shallots, and lime wedges.
Step 4
Save recipe for the next time?
