Authentic Laksa with Chicken, Prawns & Rice Vermicelli Noodles

Embark on a culinary journey with this rich, aromatic, and spicy coconut curry noodle soup, featuring tender chicken, succulent prawns, and soft rice vermicelli noodles, finished with vibrant garnishes.

• Prep: 45 min
• Cook: 40 min
• Total: 1 hr 25 min
• Servings: 8
• Cuisine: Southeast Asian
• Difficulty: Hard

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein

Tags

• spicy
• rich
• savory
• fresh
• crowd-pleaser
• comfort food

Ingredients

• 3 shallots (large, peeled and roughly chopped)
• 1 head garlic (peeled)
• 3 piece fresh ginger (3-inch piece, peeled and roughly chopped)
• 3 red chilies (stemmed and chopped)
• 2 lemongrasses (tough outer layers removed, roughly chopped)
• 1 piece fresh turmeric (1-inch piece, peeled and roughly chopped)
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1 tablespoon shrimp paste
• 2 tablespoon neutral oil
• 2 can full-fat coconut milk
• 4 cup chicken broth (low-sodium)
• 1.5 pound chicken breast (boneless, skinless, thinly sliced)
• 1.5 pound large raw shrimp (large, raw, peeled and deveined, tails on or off)
• 2 tablespoon fish sauce
• 1 tablespoon brown sugar
• 2 lime juices
• 1 pound dried rice vermicelli noodles (dried)
• 4 cup fresh bean sprouts
• 1 cup fresh cilantro (chopped, for garnish)
• 0.5 red onion (thinly sliced, for garnish)
• 0.5 cup crispy fried shallots (for garnish)

Instructions

1. Make the laksa paste: In a food processor, combine roughly chopped shallots, peeled garlic head, fresh ginger, red chilies, roughly chopped lemongrass, fresh turmeric (or ground turmeric), ground coriander, ground cumin, and shrimp paste (if using). Blend until a smooth paste forms, adding a tablespoon of water if needed to facilitate blending.
2. Heat 2 tablespoons neutral oil in a large pot or Dutch oven over medium heat. Add the laksa paste and sauté, stirring constantly, for 8-10 minutes, until fragrant and a deeper reddish color. Be careful not to burn the paste.
3. Pour in both cans of full-fat coconut milk and low-sodium chicken broth. Bring to a gentle simmer, then add thinly sliced chicken breast. Cook for 8-10 minutes, or until the chicken is cooked through.
4. Add fish sauce and brown sugar. Taste and adjust seasoning as needed, aiming for a balance of spicy, savory, and slightly sweet. Stir in lime juice. Keep the soup on a low simmer.
5. Meanwhile, prepare the rice vermicelli noodles according to package directions, usually by soaking in hot water for 5-7 minutes, then draining and rinsing under cold water to prevent sticking.
6. Just before serving, add large raw shrimp to the simmering laksa. Cook for 2-4 minutes, or until the shrimp turn pink and opaque. Do not overcook.
7. To serve, divide the cooked rice vermicelli noodles among 8 serving bowls. Ladle generous portions of the hot laksa soup, with chicken and shrimp, over the noodles. Garnish each bowl with fresh bean sprouts, chopped fresh cilantro, thinly sliced red onion, and crispy fried shallots. Serve with extra lime wedges on the side.

Notes

Laksa paste can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Adjust the amount of red chilies to control the spice level. This dish is excellent for meal prep as the broth holds well, and you can add fresh noodles and protein when reheating.

Nutrition (per serving)

• Calories: 720
• Protein: 55 g
• Carbohydrates: 50 g
• Fat: 35 g
• Fiber: 6 g
• Sodium: 1200 mg
• Saturated Fat: 25 g
• Sugar: 8 g
• Cholesterol: 220 mg