Malaysian Noodle Soup (Laksa)

Name: Malaysian Noodle Soup (Laksa)
Cook time: 1 h
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 2 tablespoons chili garlic sauce (or to taste, Lee Kum Kee is a good brand); 1/3 cup chopped shallot; 1/3 cup chopped and toasted macadamia nuts (or use blanched almonds); 1/4 cup peeled and finely chopped ginger; 2 tablespoons coriander seeds, crushed; 2 tablespoons fish sauce (nam pla); juice and zest from 2 lime; 2 teaspoons sugar; 2 tablespoons vegetable oil; 1 teaspoon toasted sesame oil; 1/2 cup unsweetened coconut milk, well stirred; 1 lb boneless skinless chicken breast; 2 tablespoons soy sauce; 2 tablespoons rice wine or 2 tablespoons sake; 3 1/2 cups unsweetened coconut milk, well stirred; 3 cups chicken broth; 1 cup laksa paste; 2 cups diced butternut squash; 2 tablespoons vegetable oil; 2 zucchini, trimmed and julienned; 4 ounces rice vermicelli, cooked; fresh lime juice; salt and pepper; cilantro and scallion (to garnish)

Submitted by Brookelynne26

"From a cooking class handout, the original recipe was developed by John Ash. The recipe author suggests using a ready made laksa paste by Reuben Solomon as a shortcut."

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Ready In:: 1hr
Ingredients:: 24
Serves:: 6

ingredients

Laksa Paste
2 tablespoons chili garlic sauce (or to taste, Lee Kum Kee is a good brand)
¹⁄₃ cup chopped shallot
¹⁄₃ cup chopped and toasted macadamia nuts (or use blanched almonds)
¹⁄₄ cup peeled and finely chopped ginger
2 tablespoons coriander seeds, crushed
2 tablespoons fish sauce (nam pla)
juice and zest from 2 lime
2 teaspoons sugar
2 tablespoons vegetable oil
1 teaspoon toasted sesame oil
¹⁄₂ cup unsweetened coconut milk, well stirred
Soup
1 lb boneless skinless chicken breast
2 tablespoons soy sauce
2 tablespoons rice wine or 2 tablespoons sake
3 ¹⁄₂ cups unsweetened coconut milk, well stirred
3 cups chicken broth
1 cup laksa paste
2 cups diced butternut squash
2 tablespoons vegetable oil
2 zucchini, trimmed and julienned
4 ounces rice vermicelli, cooked
fresh lime juice
salt and pepper
cilantro and scallion (to garnish)

directions

Make the Paste: Add all ingredients except coconut milk to a blender and process for a minute or two or until very smooth. Add mixture to a small saucepan and cook over moderate heat for 4 - 5 minutes, stirring constantly. Should be very fragrant. Stir in coconut milk and cook for 2- 3 minutes more. Store covered in the refrigerator for up to 1 week or frozen for up to 3 months.
Make the Soup: Cut chicken in half lengthwise. Cut on the diagonal into 1/8 inch thick slices. In a medium bowl combine soy sauce and rice wine or sake. Add chicken and toss to coat. Marinate for up to 30 minutes.
Heat coconut milk and chicken broth in a large saucepan over medium high heat. Whisk in laksa paste. Add squash and simmer until tender, about 5 minutes.
Meanwhile, in a wok or skillet, heat oil over high. Add chicken and stir fry until just cooked through. Transfer chicken to a plate.
Divide zucchini and noodles between warm bowls and top with chicken. Tatste broth and season with lime juice, salt, and pepper to taste. Ladle hot broth into bowls and garnish with sliced cilantro and scallions.

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RECIPE SUBMITTED BY

Brookelynne26

I'm a stay at home mom to a super spunky little girl. She's only 18 months and already full of personality. I love recipezaar and am just getting into the contests and events. It's really helping me break out of my cooking rut. I really appreciate anyone who takes the time to review or post a photo of any of my recipes, good or bad. After all we all have different tastes and suggestions for improvement are always welcome.

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