Laksa coconut curry soup in a white bowl from the front.
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4.64 from 11 votes

laksa - spicy coconut curry soup

Laksa is a slightly spicy coconut noodle soup that's sure to please.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Main
Cuisine: Asian
Keyword: laksa
Servings: 2
Calories: 940kcal
Author: romain | glebekitchen

Ingredients

Quick and dirty chili sauce

  • 3 tsp sambal oelek
  • 2 tsp sriracha sauce
  • 1 tsp laksa paste

Laksa

  • 4 chicken thighs boneless or bone-in, skin removed
  • 3 cups chicken stock
  • 2 tsp fish sauce
  • 1/2 cup laksa paste available at Asian grocery stores
  • 1 tsp turmeric powder
  • 1/2-1 tsp kashmiri chili powder or a big pinch of cayenne
  • 1 14 oz can coconut milk
  • 3 fried tofu puffs cut in half (optional)
  • 6-8 oz rice noodles medium width
  • 2 tbsp vegetable oil
  • chili sauce, red chilies, cilantro and bean sprouts to garnish

Instructions

Pre-soak the noodles

  • Soak the noodles in cold water for 30 minutes or so. Make sure they are fully submerged.
  • Drain and set aside until you are ready to serve.

Make the chili sauce

  • Combine the sambal oelek, sriracha and laksa paste. Yes, it's that easy...

Cook the chicken

  • Place the chicken in a saucepan along with the chicken stock and fish sauce.
  • Bring to a simmer and cook the chicken until it reaches an internal temperature of around 165F. This will take about 20 minutes for the boneless chicken thighs. Takes a little longer for bone-in.
  • Remove chicken from the stock, shred or cut into bite size pieces and set aside. Set aside the chicken stock in another bowl.

Make the laksa

  • Set a large pot of water on the stove and bring to a boil. You will be flash cooking the pre-soaked noodles. Time it so it's at a rolling boil right when you are ready to serve.
  • Open the can of coconut milk. Have it ready.
  • Heat a saucepan large enough to hold about 2-3 quarts over medium heat. Add the oil and then the laksa paste.
  • Cook the laksa paste, stirring frequently, for about 1 minute. Add the turmeric and chili powder and cook for another minute. Watch it closely. It can burn at this point.
  • Spoon the thick coconut cream out of the can into the saucepan and stir to combine. This is about the top 1/4 of the can.  Cook for about a minute.  
  • Add the rest of the coconut milk and the chicken stock. Stir and bring to a simmer. Add the tofu puffs if using and cook for 5 minutes.
  • Add the chicken and cook until warmed through. This takes about 2-3 minutes.
  • Drop the noodles into the boiling water. Cook for 1 minute and drain in a colander.
  • To serve, divide the noodles into two bowls. Spoon the soup overtop. Garnish with bean spouts, cilantro and red chilies. Serve the chili sauce along side. 

Nutrition

Serving: 2servings | Calories: 940kcal | Carbohydrates: 115g | Protein: 51g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 204mg | Sodium: 3150mg | Potassium: 931mg | Fiber: 1g | Sugar: 8g | Vitamin A: 250IU | Vitamin C: 9.7mg | Calcium: 44mg | Iron: 3.6mg