Laksa Noodle Soup

Laksa could be a spicy coconut noodle soup that has to be in your repertoire. Creamy. a touch spicy. nice southeast Asian flavours. It simply screams delicious. I don’t understand why it isn’t additional fashionable. There’s regarding three million pho joints wherever I live. And regarding five places that serve laksa. I love pho. A lot. however laksa could be a nice Asian noodle soup too. It deserves to air a menu close to you. The dish comes from Asian nation. Singapore laksa is pretty huge too. The tastes square measure pretty getting ready to Thai. If you prefer Thai and you prefer noodle soups you may love this. little question in my mind.

I’m cheating a touch with this instruction. it's not from scratch. I’m mistreatment store bought laksa paste. you'll build your own however if you are taking a bit care the shop bought stuff works well. abundant easier. Moves into Tues night dinner territory. you wish to be a bit bit organized however it’s completely possible. I don’t typically opt for store bought, pre-fab stuff. however during this case i'm sensible with it. Even with the paste this is often a seriously tasty stuff.

Tofu puffs take in the soup. they're reasonably sort of a curd sponge. That’s not the foremost appetizing  description. however it’s correct. They don’t style like sponge although. Not that I eat plenty of sponge however I’m pretty certain. 

You are seemingly aiming to ought to attend Associate in Nursing Asian market to induce the paste. whereas you're there poke your nose in cold section. you must be ready to realize cooked curd puffs. Not an excellent thought ingredient however a motivating garnish the normal dish. i favor them however as a garnish. a motivating textural addition. unsure i need ten of them in my bowl. however one or 2 adds a bit one thing further therefore I embody them during this instruction. Try them.

Ingredients

Quick and dirty chili sauce

• 3 tsp sambal oelek
• 2 tsp sriracha sauce
• 1 tsp laksa paste

Laksa

• 4 chicken thighs boneless or bone-in, skin removed
• 3 cups chicken stock
• 2 tsp fish sauce
• 1/2 cup laksa paste available at Asian grocery stores
• 1 tsp turmeric powder
• 1/2-1 tsp kashmiri chili powder or a big pinch of cayenne
• 1 14 oz can coconut milk
• 3 fried tofu puffs cut in half (optional)
• 6-8 oz rice noodles medium width
• 2 tbsp vegetable oil
• chili sauce, red chilies, cilantro and bean sprouts to garnish

Instructions

Pre-soak the noodles

1. Soak the noodles in cold water for 30 minutes or so. Make sure they are fully submerged.
2. Drain and set aside until you are ready to serve.

Make the chili sauce

1. Combine the sambal oelek, sriracha and laksa paste. Yes, it's that easy...

Cook the chicken

1. Place the chicken in a saucepan along with the chicken stock and fish sauce.
2. Bring to a simmer and cook the chicken until it reaches an internal temperature of around 165F. This will take about 20 minutes for the boneless chicken thighs. Takes a little longer for bone-in.
3. Remove chicken from the stock, shred or cut into bite size pieces and set aside. Set aside the chicken stock in another bowl.

Make the laksa

1. Set a large pot of water on the stove and bring to a boil. You will be flash cooking the pre-soaked noodles. Time it so it's at a rolling boil right when you are ready to serve.
2. Open the can of coconut milk. Have it ready.
3. Heat a saucepan large enough to hold about 2-3 quarts over medium heat. Add the oil and then the laksa paste.
4. Cook the laksa paste, stirring frequently, for about 1 minute. Add the turmeric and chili powder and cook for another minute. Watch it closely. It can burn at this point.
5. Spoon the thick coconut cream out of the can into the saucepan and stir to combine. This is about the top 1/4 of the can.  Cook for about a minute.  
6. Add the rest of the coconut milk and the chicken stock. Stir and bring to a simmer. Add the tofu puffs if using and cook for 5 minutes.
7. Add the chicken and cook until warmed through. This takes about 2-3 minutes.
8. Drop the noodles into the boiling water. Cook for 1 minute and drain in a colander.
9. To serve, divide the noodles into two bowls. Spoon the soup overtop. Garnish with bean spouts, cilantro and red chilies. Serve the chili sauce along side. 

Based on the recipe from HERE