This spicy chicken laksa is a Malaysian soup that may have a long list of ingredients, but it’s super easy And delicious.
Prep Time: 15 mins Cook Time: 45 mins Total Time: 60 mins
Ingredients:
2 tsp salt
1 cinnamon stick
1 cup bean sprouts(rinsed)
400 grams wide rice noodles
fresh cilantro leaves
Lime wedge
chili paste
1 tsp coriander seeds
1 tsp black peppercorns
1 tsp cumin seeds(i use powder)
1 tsp fennel seeds
6 cloves
1/4 tsp turmeric powder
5 dried chiles
4 stalks lemongrass
2 tbsp olive oil
400 grams chicken breast or thighs
400 grams shrimps
1 tsp shrimp paste
3 large onion(thinly sliced)
1 can coconut milk
2 cups chicken broth
1 tsp sugar
Instructions:
1. Grind coriander, peppercorns, cumin, fennel, cloves, turmeric, and chiles coarsely in a spice grinder. 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 shrimp, chicken, shrimp paste, shallots, and reserved spices and cook, stirring constantly, until fragrant, 10 minutes.
3. Pour in coconut milk, broth, sugar, and salt; add cinnamon and lemongrass. Bring to a boil, then simmer, covered, 30 minutes.
4. Cook the noodles as per instructions and drain it. Put the noodles into two bowls, add the bean sprout and ladle the soup and top with cilantro and served it warm.
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