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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 oil
    3/4 lb (350 g) chicken breast fillets, trimmed and cut into thin strips
    1 1/2 oz (40 g) Thai red curry paste
    1 cup (250 mL) coconut milk
    2 kaffir lime leaves, finely shredded (optional)
    1/2 lb (225 g) brown rice vermicelli noodles
    12 shrimps (size 21/25), cooked and peeled
    Garnishes

    2 green onions, finely sliced on the diagonal
    1 cup (250 mL) bean sprouts
    2 Tbsp (30 mL) firmly packed fresh coriander, mint leaves, or combination
    1 lime, cut into wedges
    Sambal 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

    Directions

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