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 FreeDairy Free
Gluten FreeGluten Free

Ingredients

    1 tablespoonshrimp sauce
    2Thai Chile peppers, coarsely chopped
    3 clovesgarlic
    2 teaspoonsground turmeric
    2 teaspoonsground cumin
    1 teaspoonground coriander
    1 bunchfresh cilantro, both leaves and tender stems
    1piece lemongrass, finely sliced (about 1/4 cup)
    1 tablespooncanola oil
    4boneless, skinless chicken thighs, cut into 1/2-inch chunks
    1boneless, skinless chicken breast, cut into 1/2-inch chunks
    2 cupsgluten-free chicken broth
    4makrut lime leaves, torn into pieces
    1 1/2 tablespoonsbrown sugar
    1 can (14-ounce)light coconut milk
    4baby bok choy, trimmed, quartered and roughly chopped
    1 package (6-ounce)rice vermicelli noodles, soaked in warm water for about 20 minutes
    1 1/2 cupsbean sprouts
    1 cupsugar snap peas, sliced into strips
    1/2seedless cucumber, quartered lengthwise and thinly sliced
    2 tablespoonschopped fresh mint
    2 tablespoonschopped fresh cilantro
    1lime, cut into wedges

Exclusively for Prime members in select ZIP codes.

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

Serving Size

Calories

430

Total Fat

13g

Saturated Fat

6g

Cholesterol

60mg

Sodium

440mg

Total Carbohydrate

51g

Dietary Fiber

5g

Total Sugars

9g

Protein

26g

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. See our Terms of Service.