Coconut Curry Laksa with Chicken, Noodles, and Bean Sprouts

Coconut Curry Laksa with Chicken, Noodles, and Bean Sprouts

A fragrant and hearty Malaysian-inspired noodle soup, featuring a rich and creamy coconut curry broth, tender chicken, and springy rice noodles, finished with fresh toppings.

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Ingredients

Instructions

  1. Cook 12 ounces thin rice vermicelli noodles according to package directions. Drain, rinse with cold water, and set aside.
  2. Heat 1 tablespoon vegetable oil in a large pot or Dutch oven over medium heat. Add 1 large yellow onion and sauté for 3-4 minutes until softened. Add 4 cloves garlic and 1 inch fresh ginger, then cook for 1 minute more until fragrant.
  3. Stir in 2 tablespoons red curry paste and 1 teaspoon ground turmeric. Cook for 1-2 minutes, stirring constantly, until the spices are very fragrant.
  4. Pour in 1 (13 1/2 ounce) can full-fat coconut milk and 4 cups chicken broth. Add 1 tablespoon fish sauce, 1 tablespoon light brown sugar, and 1 teaspoon lime zest. Bring the broth to a gentle simmer.
  5. Add 1 pound thinly sliced chicken breast or thigh to the simmering broth. Cook for 5-7 minutes, or until the chicken is cooked through.
  6. To serve, divide the cooked rice vermicelli noodles among four bowls. Ladle the hot coconut curry broth with chicken over the noodles.
  7. Top each bowl with 1 1/2 cups fresh bean sprouts and garnish with 1/2 cup fresh cilantro and 1/4 cup crispy fried shallots, if desired. Serve immediately with a lime wedge on the side.

Notes

Laksa paste is ideal for this recipe, but red curry paste makes a great substitution that's easier to find in most US grocery stores. Store leftover broth and noodles separately for best results when reheating.

Nutrition (per serving)