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MainRecipesSoup | Laksa with Chicken

   Laksa with Chicken submitted by Karen Johnson
This is a spicy Malaysian soup adapted from Sunset magazine and has a wonderful coconut milk base with lemongrass and lime flavors. Tested and loved at soup night. Can use fish instead of chicken.

1. Grind coriander, peppercorns, cumin, fennel, cloves, turmeric, and chiles coarsely in a spice grinder. If you are using the fresh chiles don't grind them, add them at step 3. 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.

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v 2 tablespoons coriander seeds, can use ground coriander (1.5 T)
v 1 teaspoon black peppercorns
v 1 teaspoon cumin seeds
v 1 teaspoon fennel seeds
v 4 cloves
v 1/4 teaspoon ground turmeric
v 5 to 8 dried arbol chiles, stemmed, also can use fresh thai chiles and add to broth cut in half
v 2 lemongrass stalks
v 3 tablespoons vegetable oil
v 1 pound boned, skinned chicken thighs, cubed
v 1 teaspoon shrimp paste
v 3 large shallots, thinly sliced
v 1 can coconut milk
v 1 qt. reduced-sodium chicken broth
v 2 teaspoons sugar
v 3 teaspoons kosher salt
v 1 cinnamon stick
v 6 ounces mung bean sprouts, rinsed
v 8 ounces wide rice noodles
v 1/3 cup fresh mint leaves, torn
v 1/3 cup fresh cilantro leaves, torn
v 1/3 cup fresh thai basi leaves, torn
v Lime wedges
v Sambal oelek chili paste

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