Spicy Laksa Noodle Soup (Printable Version)

Fragrant Southeast Asian soup featuring rich coconut broth, tender chicken, shrimp, and noodles topped with crispy fried shallots.

# What You'll Need:

→ Protein

01 - 4 bone-in, skin-on chicken thighs
02 - 12 large shrimp

→ Aromatics & Spices

03 - 1 clove garlic, minced
04 - 1 1/2 tablespoons ginger, minced
05 - 1 stalk lemongrass, tough woody parts removed, minced
06 - 2 Thai chilies, minced
07 - 1/2 cup laksa paste

→ Liquid & Sauces

08 - 4 cups chicken stock
09 - 400 ml coconut milk
10 - 1 tablespoon fish sauce, plus more to taste
11 - 1-3 limes, for juicing and serving

→ Noodles & Toppings

12 - 4 portions Hokkien egg noodles, rice vermicelli, or wheat noodles
13 - 1 package soy puffs, halved
14 - 2 cups mung bean sprouts, trimmed and cleaned
15 - 1/2 cup fresh cilantro leaves
16 - 3 large shallots, thinly sliced

→ Other

17 - 4 tablespoons vegetable oil, divided
18 - 1 tablespoon brown sugar
19 - 1/4 cup all purpose flour
20 - Salt and white pepper, to taste

# Steps to Follow:

01 - Preheat oven to 400°F (200°C). Season chicken thighs with salt and white pepper, place on a parchment-lined baking sheet. Bake for 40 minutes, then set aside.
02 - While chicken cooks, heat 2 tablespoons vegetable oil in a large saucepan over medium heat. Sauté minced garlic and ginger for 1 minute. Add minced lemongrass and chilies, cooking for 3 minutes.
03 - Add laksa paste and brown sugar, frying for 3 minutes to meld flavors. Pour in chicken stock, coconut milk, and fish sauce. Bring to a boil. Add soy puffs, cover, and simmer for 10 minutes.
04 - Rinse noodles in warm water (for hokkien or rice vermicelli) or prepare according to package instructions for wheat noodles. Distribute among four large soup bowls.
05 - Shred the cooked chicken with skin and distribute among the bowls. Pour any roasting juices from the pan into the broth for added flavor.
06 - Adjust broth seasoning with lime juice and additional fish sauce or salt to taste, balancing saltiness and sourness to preference.
07 - Toss thinly sliced shallots in flour until lightly coated. Heat remaining 2 tablespoons oil in a cast iron pan and fry shallots until crispy. Set aside.
08 - Season shrimp with salt and pepper and sear in the same oil used for shallots until just cooked through.
09 - Pour hot broth over noodles and chicken. Add soy puffs, cooked shrimp, bean sprouts, cilantro, and fried shallots to each bowl. Serve with lime wedges.

# Additional Notes:

01 - This recipe makes 4 large servings but can be stretched to 6 smaller portions.
02 - For authentic Southeast Asian flavor, don't skimp on the aromatics or laksa paste.

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