Spicy Laksa Noodle Soup
A spiced coconut curry noodle soup with shredded chicken, rice vermicelli, tofu puffs, bean sprouts, and a chili sambal.
Equipment
- Large pot
- Small pan
- Grater
- Tongs
Ingredients
Main Ingredients
- 2 cup low sodium chicken broth
- 1 cup water
- 3 chicken drumsticks
- 1 ½ tbsp vegetable oil
- 2 cloves garlic minced
- 1 tbsp fresh ginger finely grated
- 1 lemongrass stalk white part only, finely grated
- 2 Thai chilies finely chopped
- ½ cup laksa paste
- 1 can coconut milk 13.5 oz can
- 2 tsp fish sauce or soy sauce
- 2 oz dried rice vermicelli noodles
- 3 ½ oz hokkien noodles optional
- 3 oz bean sprouts
- 3 oz tofu puffs halved
- ½ tsp sugar for the sambal
- 1 ½ tsp soy sauce for the sambal
- ½ garlic clove minced, for the sambal
- 1 ½ tsp laksa paste for the sambal
- 1 tbsp sriracha for the sambal
- 1 tbsp chili paste for the sambal
- 1 tbsp vegetable oil for the sambal
- ¼ cup fresh cilantro for serving
- 2 lime wedges for serving
- 2 tbsp crispy fried shallots optional, for serving
- 1 red chili thinly sliced, optional
Instructions
Cooking
- Simmer the chicken. Boil the broth, water, and drumsticks, then simmer 20 minutes until cooked through at 165 degrees F or higher. Shred the meat and keep the broth.
- Fry the paste. Cook the garlic, ginger, lemongrass, and chilies in the oil for 1 minute, then stir in the laksa paste for 2 to 3 minutes until fragrant.
- Simmer the broth. Add the reserved broth, coconut milk, and fish sauce and simmer gently for 10 minutes.
- Make the sambal. Warm the sambal ingredients together in a small pan for 1 minute until glossy.
- Cook the noodles. Boil the vermicelli and hokkien noodles per the package, then drain.
- Assemble. Fill 4 bowls with noodles, sprouts, tofu puffs, and chicken, then ladle in the broth and top with sambal, cilantro, lime, shallots, and chili.
Notes
Substitutions: Use chicken thighs for drumsticks, soy sauce for fish sauce, and extra tofu in place of chicken.
Tips: Adjust the heat with the amount of laksa paste, and cook noodles separately.
Storage: Refrigerate broth, chicken, and noodles separately for 3 to 4 days and reheat the broth to 165 degrees F. Freeze the broth without noodles for 2 months.