Laksa is a popular noodle dish from south east Asia. There are many variations of this dish and each regions’ version has slightly different spices or ingredients. The one that I first had and adored was in a Thai restaurant. Ever since then, I have been an addict. Honestly speaking, I love Thai food and can go out to eat once a week, however we try not to eat out very often. So, what better way than to make the restaurant style thai food at home. Great thing is that all the ingredients are easily available at the Canadian supermarket I am sure everyone out there who love Thai food would have tried their own laksa, here is mine. It tastes delightfully refreshing and light, yet nurturing and filling at the same time. All the ingredients play an important role in balancing the sweet and salty flavors with just the right amount of heat and the sour punch.
There’s no hard and fast rule about making laksa. Apparently, what is common to all varieties of laksa is broth, spice paste and noodles of some sort. I made my own red thai curry paste following this recipe. I used chicken, shitaki mushroom and bok choy in my recipe but you can use any vegetables that you like and even omit chicken for vegetarian version.
Irresistible chicken laksa with bold and delicious Thai flavors.
Ingredients
- 500 g boneless skinless chicken breast, cut into bite size pieces
- 625 ml chicken broth
- 150 g rice noodles
- 500 ml coconut milk
- 1 cup bean sprout
- 4 dried shitaki mushrooms
- 85 g bokchoy, chopped
- 1-2 tbsp tamari
- 1 tbsp sugar
- 1/2 cup thai red curry paste
- 2 kaffir lime leaves, finely shredded
- 2 tbsp lime juice
- 1 tbsp lemon grass, chopped
- 1" piece fresh galangal, sliced
- 2 cloves garlic, crushed
- 4 tbsp olive oil
- 2 thai red chilli, sliced
Instructions
- Soak shitaki mushroom in boiling water for 20 minutes. Strain the liquid ( reserve to use in the soup), discard the stems and slice.
- Cut the rice vermicelli to shorter length. Cook in a large saucepan of boiling water until tender and then drain. Rinse under cold water.
- Heat oil in a large saucepan over medium heat. Add the garlic, lemon grass and galangal and gently cook until fragrant.
- Add the red thai curry paste and cook for 30 seconds. Add in the chicken pieces and stir fry for two minutes.
- Add in the chicken broth. Bring slowly to a boil, then simmer.
- When the soup is simmering, add sliced mushrooms, tamari, sugar, lime leaves and coconut milk and continue to cook until chicken is done.
- Add bok choy and lime juice. Cook for 5 minutes. Check the consistency, if necessary add the reserved liquid to thin the soup.
- To serve, place rice noodles into serving bowls and ladle over soup.
- Top each bowl with bean sprouts and sliced red chilli.
Shirley Tay (Blackswan)
You certainly caught my attention with this post, dear! I’m a huge fan of laksa, but I’ve not tried a Thai version tho. Looks nice! xoxo
easyfoodsmith
Another laksa fan 🙂 Tempted and hungry!
Harvinder
OMG…love laksa…we usually have the seafood laksa at the Malaysian place here…
Choc Chip Uru
This is my brother’s favourite Laksa, and I can almost smell your recipe through the screen!
Cheers
Choc Chip Uru
Sridevi
Looks beautiful but never tried! I will recommend this for my family!
Monica
When we used to live in Brooklyn, we’d go out for thai food all the time. After moving to the burbs and loving to eat and cook at home much more, I realize it’s fun to try to replicate my favorite ethic cuisines at home. I think you nailed this! It looks amazing and I bet it totally hits the spot when you’re craving it.
Kitchen Belleicious
the red curry paste sounds like it would be delicious in this soup. I love the thai flavors going on with it and so perfect to warm up the insides when its so cold outside:)))
Katerina
This is one hearty, filling dish Balvinder! Pinned!
Angie@Angie's Recipes
Love Thai flavours! This noodle bowl looks so tasty!