Chicken Laksa

Photo: Annabelle Breakey; Styling: Karen Shinto
This spicy Chicken Laksa is a Malaysian soup that may have a long list of ingredients, but it's super easy. Malaysian kitchens weave Chinese, Indian, and Malay culinary strands into a complex cuisine.

Yield:

Serves 4 to 6

Recipe from

Recipe Time

Total: 1 Hours

Nutritional Information

Calories 494
Caloriesfromfat 46 %
Protein 27 g
Fat 25 g
Satfat 14 g
Carbohydrate 39 g
Fiber 2.7 g
Sodium 1455 mg
Cholesterol 81 mg

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 to 8 dried arbol chiles, stemmed
2 lemongrass stalks
3 tablespoons vegetable oil
1 pound boned, skinned chicken thighs, cubed
1 teaspoon shrimp paste*
3 large shallots, thinly sliced
1 can (13.5 oz.) coconut milk
1 qt. reduced-sodium chicken broth
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*

Preparation

1. 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.

2. 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.

3. Pour in coconut milk, broth, sugar, and salt; add cinnamon and lemongrass. Bring to a boil, then simmer, covered, 20 minutes.

4. 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.

5. 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.

Note: Nutritional analysis is per 1 1/2-cup serving.

Note:

January 2011