Time: 1hr
Servings: 8
Rating: 4.5/5
Recipe by Sarah from the woks of life: https://thewoksoflife.com/laksa/#recipe
INGREDIENTS
- 8 chicken thighs w/ bone & skin
- Salt and white pepper
- 24 large shrimp
- 4 tbs oil
- 2 cloves garlic, minced
- 3 tbs ginger, minced
- 2 stalks lemongrass
- 4 Thai chilies, minced
- 1 cup laksa paste
- 2 tbs brown sugar
- 8 cups chicken stock
- 2 can (13.5oz) coconut milk
- 1 tbs fish sauce
- 2 package soy puff
- 8 portions egg noodles
- 2-6 limes
- 1-2 shallots, thinly sliced
- ~3tbs flour
- 1 package bean sprouts
- 1 cup cilantro
INSTRUCTIONS
- Preheat oven to 400 deg F. Season chicken thighs with salt and white pepper. Bake for 40min.
- Defrost and peel shrimp.
- Prep garlic, ginger, lemongrass, and chilies.
- In a large pan, heat 2tbs oil on medium heat. Cook garlic and ginger for 1min. Add and cook lemongrass and chilies for 3min.
- Add laksa paste and brown sugar. Cook for 3min.
- Add in chicken stock, coconut milk, fish sauce, and soy puffs. Simmer for 10min.
- Prepare noodles. Shred chicken, pour roasting juices into the broth.
- Adjust broth with lime juice and fish sauce.
- Thinly slice shallots, toss in flour. Heat 2tbs oil. Fry shallots until crispy, drain on paper towels.
- Season shrimp with salt and pepper. Sear in shallot oil until cooked.
- Assemble laksa: fill bowl with noodles and chicken, add in broth and a few soy puffs, top with shrimp, bean sprouts, cilantro, shallots. Serve with lime wedge.
Thoughts
Delicious soup.