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–+ servings

Laksa (Malaysian Soup)

Marla Hingley
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 6

Ingredients
  

  • 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

Garnishes

  • 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

Instructions
 

  • 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.

Notes

For vegetarian, omit the chicken and shrimp or replace with diced firm tofu.
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