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Laksa Soup

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    From Malaysia, this wonderfully spicy and creamy soup is a well-kept secret. This soup can also be made with chicken only.

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    4 cups (1 L) homemade or low-sodium chicken stock 2 tsp (10 mL) extra-virgin olive oil3/4 lb (350 g) chicken breast fillets, trimmed and cut into thin strips1 1/2 oz (40 g) Thai red curry paste1 cup (250 mL) coconut milk2 kaffir lime leaves, finely shredded (optional)1/2 lb (225 g) brown rice vermicelli noodles12 shrimps (size 21/25), cooked and peeledGarnishes

    2 green onions, finely sliced on the diagonal1 cup (250 mL) bean sprouts2 Tbsp (30 mL) firmly packed fresh coriander, mint leaves, or combination1 lime, cut into wedgesSambal chili paste to taste (optional)Pour stock in pan and bring to a boil.

    Heat oil in large saucepan; brown chicken in batches; reserve. Add curry paste to saucepan and cook for 1 minute over medium-high heat, stirring continuously until fragrant. Add stock, coconut milk, and kaffir lime leaves (if using). Bring to a boil, then reduce heat to simmer for 10 minutes.

    Bring large pot of water to a boil. Crush noodles lightly with fingers and add to pot; stir to prevent noodles from sticking. Cook for 5 to 7 minutes or until noodles are cooked. Drain well.

    Divide noodles, shrimp, and chicken among 4 bowls and pour hot soup over. Add garnishes and serve immediately.

    Serves 4.

    Each serving contains: 492 calories; 32 g protein; 16 g total fat (11 g sat. fat, 0 g trans fat); 53 g carbohydrates (1 g sugars, 4 g fibre); 482 mg sodium

    Shrimps are sorted by size and sold accordingly. For example, 21/25 means that there are 21 to 25 shrimps of that size in 1 lb (450 g). The higher the numbers, the smaller the shrimps, and vice versa.

    source: "International Soups", alive #360, October 2012

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    Laksa Soup

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