Spicy Lime and Chicken Laksa
- 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
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.
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- 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