Laksa is a popular Malaysian dish filled with noodles, fresh veggies, and herbs, in a red curry broth. You’re going to love the amazing flavors and textures in this delicious soup that is so quick to make.
Cook chicken and set aside. Or for an even quicker version of this soup, use some left over rotisserie chicken cut up.
For the soup base, add curry paste to a large pot and saute it for about 30 seconds – this will bring out all the flavors and aromas in the curry. Add in coconut milk and stock. Once boiling, reduce heat and simmer uncovered for 10 minutes. Just before serving add shrimp and simmer another 3-5 minutes or until shrimp are fully cooked.
Once noodles are tender, drain, rinse and divide among 4-6 bowls. Gently rinse fresh bean sprouts and divide among bowls along with remaining garnishes. The heat of the soup will warm the sprouts – you don’t want them soggy and limp, you want them still with a bit of crunch. This, along with the other ingredients is what adds to the amazing texture of this soup.
Laksa (Malaysian Soup)
- 2 tsp olive oil
- ¾ lb chicken breasts cut into thin strips (2” long)
- 4 tsp GF red curry paste
- 4 cups GF chicken stock
- 1 cup canned light coconut milk
- 12-18 raw shrimp peeled
- ½ lb rice vermicelli noodles fine
- 1 Tbsp fresh basil thinly sliced (or 2 kaffir lime leaves)
- 2 green onions sliced
- 1 - 1 1/2 cups fresh bean sprouts
- 2 Tbsp fresh cilantro chopped
- Lime wedges on the side
- In a large pot, brown chicken with oil in batches until fully cooked and transfer to a plate.
- Add curry paste to pot and cook it for about 30 seconds, stirring continuously. Pour in stock and coconut milk, and bring to a boil. Reduce and simmer uncovered 10 minutes. Add shrimp and simmer another 3-5 minutes or until shrimp are fully cooked. Add reserved chicken.
- In another pot, boil noodles until tender. Drain, rinse and divide among 4-6 bowls. Divide garnishes among bowls then pour over hot soup (dividing up chicken and shrimp). Salt to taste.