Creamy Malaysian Laksa Noodle Soup: Aromatic, Spicy, and Rich in Flavor

Allergens

Contains no common allergens unless specified.

Ingredients

• 200g rice noodles 400ml coconut milk 2 cups chicken broth or vegetable broth 1 tbsp vegetable oil 1 onion, chopped 3 cloves garlic, minced 1 lemongrass stalk, bruised and chopped 1 tsp ground turmeric 1 tsp ground coriander 1 tsp ground cumin 1 tsp curry powder 1/2 tsp shrimp paste (optional) 4 chicken thighs or 12 large shrimp, peeled and deveined 1 red chili, thinly sliced 1 cup bean sprouts 1/4 cup roasted peanuts, roughly chopped Salt, to taste

Instructions

1. a. Cook the rice noodles according to package instructions and set aside. b. In a large pot, heat oil over medium heat. Add onion and garlic, cooking until softened. c. Add lemongrass, turmeric, coriander, cumin, curry powder, shrimp paste (if using), and chili flakes. Cook for 1 2 minutes to release the aroma of spices. d. Pour in coconut milk and chicken broth, bring to a simmer, and cook for 10 minutes. e. Add chicken or shrimp, cover, and cook until fully cooked (about 5 minutes for shrimp, 12 15 minutes for chicken). f. Season with salt as needed. Remove from heat and allow to cool slightly. g. Serve the soup over cooked rice noodles, topping with bean sprouts, roasted peanuts, and additional chili flakes if desired.

Chef’s Insight

To achieve an authentic Malaysian flavor profile, use fresh lemongrass stalks and shrimp paste when possible.

Notes

Feel free to adjust spice levels to personal preference.