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Home/Recipes/Spicy Lime and Chicken Laksa

Spicy Lime and Chicken Laksa

Serves 4 to 6
Time 40 min
This Malaysian and Singaporean spicy soup with noodles has been embraced by Australians seeking flavor-packed adventures. This version is made with plenty of fresh cilantro and coconut milk, and includes chicken for protein, but feel free to replace it with tofu for a vegetarian version.
Special Diets:
Dairy-Free
Gluten-Free
High-Fiber
Wheat-Free
Ingredients
  • 1 tablespoon shrimp sauce
  • 2 Thai Chile peppers, coarsely chopped
  • 3 cloves garlic
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 bunch fresh cilantro, both leaves and tender stems
  • 1 piece lemongrass, finely sliced (about 1/4 cup)
  • 1 tablespoon canola oil
  • 4 boneless, skinless chicken thighs, cut into 1/2-inch chunks
  • 1 boneless, skinless chicken breast, cut into 1/2-inch chunks
  • 2 cups gluten-free chicken broth
  • 4 makrut lime leaves, torn into pieces
  • 1 1/2 tablespoon brown sugar
  • 1 (14.0-ounce) can light coconut milk
  • 4 baby bok choy, trimmed, quartered and roughly chopped
  • 1 (6.0-ounce) package rice vermicelli noodles, soaked in warm water for about 20 minutes
  • 1 1/2 cup bean sprouts
  • 1 cup sugar snap peas, sliced into strips
  • 1/2 seedless cucumber, quartered lengthwise and thinly sliced
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh cilantro
  • 1 lime, cut into wedges
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Method

Place shrimp sauce, chiles, garlic, turmeric, cumin, coriander, cilantro and lemongrass into a food processor or blender and combine thoroughly until a thin paste is formed. Set aside.

Heat a large pot over medium high heat, add oil and heat until hot but not smoking.

Add chicken in batches and cook, stirring frequently, until browned on all sides.

Remove chicken and set aside.

Add lemongrass mixture to pot and cook, stirring frequently, until aromatic and starting to brown, 2 to 3 minutes.

Stir in broth, makrut lime leaves, chicken and brown sugar.

Bring to a simmer and stir in coconut milk.

Simmer gently for 7 to 10 minutes or until chicken is cooked through.

Stir in bok choy and cook until lightly wilted, a few minutes longer.

To serve, drain rice noodles and divide them among bowls.

Ladle hot soup over noodles and garnish each bowl with bean sprouts, snap peas, cucumbers, mint and cilantro.

Serve with wedges of lime on the side.

Nutritional Info:
Per serving: 430 calories (120 from fat), 13g total fat, 6g saturated fat, 60mg cholesterol, 440mg sodium, 51g carbohydrates (5g dietary fiber, 9g sugar), 26g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
  • 1 tablespoon shrimp sauce
  • 2 Thai Chile peppers, coarsely chopped
  • 3 cloves garlic
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 bunch fresh cilantro, both leaves and tender stems
  • 1 piece lemongrass, finely sliced (about 1/4 cup)
  • 1 tablespoon canola oil
  • 4 boneless, skinless chicken thighs, cut into 1/2-inch chunks
  • 1 boneless, skinless chicken breast, cut into 1/2-inch chunks
  • 2 cups gluten-free chicken broth
  • 4 makrut lime leaves, torn into pieces
  • 1 1/2 tablespoon brown sugar
  • 1 (14.0-ounce) can light coconut milk
  • 4 baby bok choy, trimmed, quartered and roughly chopped
  • 1 (6.0-ounce) package rice vermicelli noodles, soaked in warm water for about 20 minutes
  • 1 1/2 cup bean sprouts
  • 1 cup sugar snap peas, sliced into strips
  • 1/2 seedless cucumber, quartered lengthwise and thinly sliced
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh cilantro
  • 1 lime, cut into wedges
Shop with Prime

Exclusively for Prime members in select ZIP codes.