Chicken Laksa
Laksa is traditionally served with noodles, and you’re free to add spiral-sliced vegetables, kelp noodles, or konjac noodles
Ingredients
- 1/3 cup (70 g) coconut oil or ghee, or ⅓ cup (80 ml)
- 0.3 cup (40 g) diced white onions
- 4 stalks lemongrass, cut lengthwise to fit in the
- 1 fresh green chili pepper, diced
- 1 piece fresh ginger root, minced
- 4 clove garlic, minced
- 2 tsp ground coriander
- 2 tsp curry powder
- 1 tsp ground cumin
- 0.5 tsp finely ground sea salt
- 1 lb (455 g) boneless, skinless chicken thighs,
- 1 can lite coconut milk, 13½-oz/400-ml
- 2 cup (475 ml) chicken bone broth
- 8 oz (240 g) bean sprouts
- 4 lime wedges
- 8 fresh mint leaves
Instructions
- 1
Heat the oil in a large saucepan over medium heat. Add the onions, lemongrass, chili pepper, ginger, garlic, coriander, curry powder, cumin, and salt and sauté for 10 minutes, or until fragrant. Add the sliced chicken thighs, coconut milk, and broth. Cover and bring to a boil over high heat. Reduce the heat to low and simmer for 15 minutes, or until the chicken is cooked through. Before serving, remove and discard the pieces of lemongrass. Divide the laksa among 4 large soup bowls. Top each bowl with 2 ounces (60 g) of bean sprouts, then squeeze a lime wedge over each bowl and drop the wedges into the bowls. Garnish each bowl with 2 mint leaves and