Photo: Annabelle Breakey; Styling: Karen Shinto
Total Time:
1 Hour
Yield:
Serves 4 to 6

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.

How to Make It

Step 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.

Step 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.

Step 3

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

Step 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.

Step 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.

Step 6

*Find in the Asian aisle of a well-stocked grocery store or at an Asian market.

Step 7

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

Ratings & Reviews

Close enough

KillerTerry
October 29, 2016
Lived in Indonesia and Malaysia for a year. Wanted the dish we remember. I had to improvise. Used Thai coconut ginger soup base for lemongrass, used ham broth seasoning for shrimp paste, skipped Sambal. Added mushrooms and shrimp. Was very much what I remember from my time there. I thought the amount of spices was overboard but it was wonderful. I just used the ground stuff from my cabinet.Will cook soon for company.

KillerTerry's Review

lingalea
May 12, 2014
I made this for the first time this evening for my fiance who loves Asian and spicy food. I added all of the arbol chilis called for in the recipe, but I did not seed them - spicy indeed! I've never had Malaysian food before, but I think the flavors are reminiscent of Thai food due to mixture of coconut milk and spices. On a whim, I added enoki mushrooms. I simply added them to the bowl with the noodles and sprouts before ladling in the broth. Delicious!

jenwestdesign's Review

Alexis
September 10, 2012
N/A

lingalea's Review

jenwestdesign
December 30, 2011
Easy, delightfully spicy and satisfying. However, I never could locate the shrimp paste.

gosunset's Review

gosunset
February 04, 2011
This recipe is pretty close to what I had in Singapore & Malaysia. It's one perfect meal for a cold night.