Laksa Soup – Malaysian Coconut Curry Soup
The first couple of days of this week, it has been raining cats and dogs. Just the kind of weather for a comforting bowl of Laksa.
This week also welcomes a somewhat different change of pace for me. A life change, and an opportunity to be more local. In some ways, a big lifestyle adjustment, some good and some bad.
My Laksa Soup Story
As is always the case with life. It is a mixed bag for you to make what you will with it.
I am celebrating with Laksa, a deep rich comforting bowl of goodness. Laksa is a well seasoned coconut curry soup from Malaysia. As with all things Asian, it is important to make sure that the seasonings are fresh and well made.
I make the base or the Laksa paste myself. There is a fair amount of dried shrimp and fish sauce in the mix, so unfortunately not as easy to make vegetarian as most recipes on my blog. Having said that, there is my mixed lentil soup which is vegan and just as hearty and full of deep and essential flavors.
More about the Color for the Soup
Now, the deep red color does come from Kashmiri red chili powder. A deep red variety of mild chili powder. This soup base ranges from yellowish orange to red. I am partial to the deep reddish hues, hence my version is this bright red variety. The key ingredients in my curry paste base are freshly ground coriander, lemongrass, ginger, garlic, dried shrimp and chilies.
There is something universally comforting about chicken noodle soup, however, for it to cut muster in our household we need a good dose of spice. Speaking of noodle soups, there is a gorgeous vegetarian thukpa (Tibetian Noodle Soup) in Instant Indian. Have you pre-ordered your copy yet?
For a wonderful one pot comforting meal, do give this gorgeous this a try! It will warm your cockles and your heart. Some other wholesome recipes includes this Cuban black Bean Soup and Malaysian Festive Yellow Rice.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for pre-order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest and even Youtube
A gorgeous deep and soulful coconut curry soup. Laksa is a keeper.
Ingredients
- 2 tablespoons dried shrimp
- 3 dried red chilles
- 1 tablespoon kashmiri red chili powder (this is optional, I use this for the color)
- 1 and 1/2 teaspoons freshly ground coriander
- 1 tablespoon finely chopped lemon grass
- 1 teaspoon ground turmeric
- 2 shallots quartered
- 5 cloves of garlic peeled
- 1 large 1 -inch piece fresh ginger
- 2 tablespoons fish sauce
- 3 tablespoons oil
- 3 chicken drumsticks or thighs, skinned and on the bone
- 3 cups water
- 2 carrots, thinly sliced
- 1 bell pepper, thinly sliced
- 1 can of coconut milk (15 oz) plus additional water
- 2 to 3 ounces thin rice vermicelli
- 2 tablespoons fresh lime juice
- Chopped basil and cilantro
- Lime wedges
Instructions
- Soak the dried shrimp and the chilies for 5 to 10 minutes in hot water.
- Place the dried shrimp, chilies, kashmiri red chili powder (if using), ground coriander, turmeric, shallots, garlic, ginger and fish sauce in the food processor and process until finely minced.
- Turn the instant pot onto to saute mode, and add in the oil. Heat for a minute and add in the prepared spice paste and saute for a minute.
- Add in the chicken and the 3 cups of water. Turn off the saute mode. Stir well to remove any loose spices sticking to the bottom of the pan.
- Set the instant pot to 5 minutes of high pressure. Do a steam release after 5 minutes. Remove the meat for the the bones and cut into shreds. Remove the bones from the soup.
- Add in the carrots, bell pepper, coconut milk and water and stir in the dry rice vermicelli.
- Cover and set for 1 minute on low pressure. Do a quick release. Stir well.
- Sprinkle with lime juice
- Serve in bowls garnished with chopped basil and cilantro and the lime wedges.
- Stove top Instructions
- Instead of the instant pot, use a heavy bottomed large pot.
- Saute the curry paste and add the chicken and saute for 2 minutes.
- Add in 4 cups of water and cover and simmer for 25 minutes. Shred the chicken, discard the bones.
- Add in the carrots, bell pepper, coconut milk and water and simmer for 5 minutes.
- Add in the rice vermicelli and cook until tender about 1 or 2 minutes, do not over cook.
- Sprinkle with fresh lime juice and serve with the chopped basil and cilantro.