Chicken Curry Laksa (soup)

By stancec44

What makes this noodle soup recipe special is what’s in the flavorful laksa paste. Since some of the ingredients might require a special trip, make a double or triple batch and freeze in ice cube trays for up to 2 months.

Ingredients

• Laksa Paste
• 3 dried red chiles, such as guajillo, Anaheim, or New Mexico, stemmed, halved, seeded
• 1 2-inch piece ginger, peeled, thinly sliced
• 4 garlic cloves, unpeeled
• 4 red Thai chiles, chopped
• 3 medium shallots, chopped
• 3 lemongrass stalks, tough outer layers removed, finely grated
• ¼ cup vegetable oil
• 4 teaspoons Thai shrimp paste
• 1 tablespoon ground coriander
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• Soup
• ¼ cup vegetable oil
• 2 14-ounce cans coconut milk, divided
• 3 cups homemade chicken stock or low-sodium chicken broth
• 12 tofu puffs (optional)
• 1½ pounds boneless, skinless chicken thighs
• 8 ounces wide rice vermicelli
• 2 teaspoons palm sugar or light brown sugar
• Kosher salt
• 4 large soft-boiled eggs, halved
• 2 medium Persian cucumbers, cut into matchsticks
• Bean sprouts, mint leaves, lime wedges, and sambal oelek (for serving)
• Ingredient Info
• Dried chiles are available at Latin markets. Tofu puffs can be found at Asian markets in the refrigerated aisle.

Details

Servings 4
Preparation time 102mins
Cooking time 102mins
Adapted from bonappetit.com

Preparation

Step 1

Laksa Paste

Place dried chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 12–15 minutes. Drain and set aside.

Meanwhile, heat a large dry saucepan over medium-high. Cook ginger and garlic, stirring occasionally, until lightly charred and garlic is just tender, 6–8 minutes. Transfer to a clean surface; peel garlic.

Purée reserved chiles, Thai chiles, shallots, lemongrass, oil, shrimp paste, coriander, curry powder, cumin, ginger, and garlic in a food processor or blender until smooth (it’s okay if a few flecks of chile remain).

Do Ahead: Laksa paste can be made 1 week ahead; cover and chill. Or freeze in ice cube trays for up to 2 months.
Soup

Heat oil in a large saucepan over medium-high. Cook laksa paste, stirring often, until paste is slightly darkened and begins to slide around saucepan when stirred, about 2 minutes. Add half of coconut milk and cook, stirring, until reduced by half, 4–6 minutes. Add stock, tofu puffs, if using, and remaining coconut milk. Bring to a boil; add chicken. Reduce heat and simmer until chicken is cooked through and tender, 20–25 minutes. Transfer chicken to a plate and let cool; shred meat.

Meanwhile, cook noodles according to package directions.

Add chicken and sugar to soup; season with salt. Divide soup and noodles among bowls. Top with eggs and cucumbers; serve with toppings.

Do Ahead: Curry base (without chicken) can be made 3 days ahead; cover and chill. Reheat over medium-low, adding water to thin as needed.