Tonight Lisa made this Chicken & Shrimp Laksa, a curry laksa, adapted from a recipe in Asian Flavors. This Malaysian dish consists of wide rice noodles, chicken, and shrimp in a nicely seasoned coconut broth; stir-fried bean sprouts and snow peas add crunch, color, and texture to the soup.
I think it needs just a little salt and a little bit of Sriracha.
Those noodles really soak up that broth; seems like it thickens as it sits. I like it.
It would be really good with mushrooms and carrots… next time I’ll add those in.
Yum! And we’ll have to find shrimp paste; our anchovy-paste-and-fish-sauce substitute probably wasn’t quite as intense.
Well there you go, now we have an excuse to make it again.
Chicken and Shrimp Laksa
2-3 tbsp peanut oil
4 red shallots, peeled and thinly sliced
2 garlic cloves, peeled and crushed
1 tsp minced fresh lemon grass
1/2 tsp shrimp paste
1 red chili, seeded an finely chopped
1 tbsp ground coriander
2 1/2 cups chicken broth
1 3/4 cups light coconut milk
1 tbsp brown sugar
1 boneless chicken breast, cut into bite-sized pieces
16 oz shrimp, peeled and deveined
9 oz flat rice noodles
6 oz snow peas, sliced lengthwise
4 oz bean sprouts
Soak the rice noodles until they are tender. Heat half the oil in a large saucepan and fry the shallots over low heat until softened. Add the garlic, lemon grass, shrimp paste, red chili, and coriander and continue to cook over low heat for two to three minutes. Stir in the chicken broth, coconut milk, and sugar and bring to a simmer. Add the chicken, shrimp, and noodles and leave over a low heat until the chicken is cooked through.
Meanwhile, heat the rest of the oil in a wok and stir-fry the snow peas and bean sprouts for two minutes or until they start to soften.
Spoon the laksa into serving dishes and stir in the snow peas and bean sprouts. Garnish with scallions, and extra chili peppers.