Laksa is a spicy Malaysian street noodle soup. There are many versions and you can experiment with different vegetables and fruits.
prep time20 Min
cook time10 Min
FOR THE LAKSA PASTE
dried chili peppers
green onions diced
inch piece of ginger peeled and chopped
lemongrass bottom 3 inches only chopped
light olive oil
FOR THE SOUP
boneless skinless chicken breast cut into small pieces
cucumber thinly sliced
fresh bean sprouts
How To Make
For the paste. Place the dried shrimps and dried chili peppers in boiling water and let sit 15 minutes. Add all ingredients together for paste in food processor and process to a thick paste. The paste can be stored in refrigerator for 3 weeks or frozen for up to 3 months.
To make the soup. Add the stock, coconut milk, and pineapple juice to a large pot. Bring to a boil. Add the Laksa paste and let it dissolve. Add the chicken pieces and cook 3 minutes. Add the rice noodles and cook until noodles are tender
Fry the shallots in oil until browned and crispy. Ladle the soup into bowls and add the cucumber, bean sprouts, mushrooms and cilantro. Garnish the top with fried shallots.
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