Chicken Laksa

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Chicken Laksa

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Ingredients

Adjust Servings:
Spice Paste
2 Shallots
2 cloves Garlic
2 tablespoons Dried Shrimp
6 Arbol Chili
4 Whole Cloves
1 teaspoon Shrimp Sauce
2 teaspoons Coriander Seeds
1 teaspoon Fennel Seeds
1 teaspoon Ground cumin
1/4 teaspoon Ground Turmeric
Other
Vegetable Oil
4 cups Chicken Broth See homemade recipe
2 teaspoons Sugar
1 pound Chicken Thighs
10 Tofu Puffs
1 can (13.5 ounces) Coconut Milk
1 pound Egg Noodles
1 cup Bean Sprouts
Garnish
Mint Leaves
Cilantro
Wedges of Lime

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Features:
    Cuisine:

    Spicy Malaysian noodle soup with chicken and tofu puffs ready in 30 minutes - great comfort food option!

    • 30 min
    • Serves 3
    • Easy

    Ingredients

    • Spice Paste

    • Other

    • Garnish

    Directions

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    Steps

    1
    Done

    Grind ingredients for spice paste using a blender. Add a little water to get the blender going, if necessary. Set aside.

    Note: I used Lee Kum Kee Shimp Sauce and the orange colored dried shrimp.

    2
    Done

    Heat vegetable oil in a large pot over medium heat. Add spice paste and fry until fragrant, about 2 minutes.

    3
    Done

    Add chicken broth and sugar, bringing to a boil. Lower heat to a simmer then add chicken, tofu and coconut milk. Simmer, covered, for 20 minutes.

    Note: I used homemade chicken broth, which has less sodium and preservatives. See recipe.

    4
    Done

    Meanwhile, boil egg noodles and bean sprouts until noodles are fully cooked. Divide noodles and bean sprouts into serving bowls. Ladle soup and garnish with mint, cilantro and lime wedges. Enjoy hot!

    Rebecca Chan

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