Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp (15 ml) vegetable oil
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 4 cloves garlic, roughly chopped
  • 1 inch (2.5cm) ginger, peeled and roughly chopped
  • 1 inch (2.5cm) galangal, peeled and roughly chopped
  • 2 stalks lemongrass, tough outer leaves removed, roughly chopped
  • 2-3 red chilies, deseeded for less heat, roughly chopped (Bird's Eye or Thai chilies)
  • 1 tsp (5g) ground coriander
  • 1/2 tsp (2.5g) ground cumin
  • 1/4 tsp (1g) ground turmeric
  • 1 tbsp (15 ml) shrimp paste (belacan) - optional
  • 2 tbsp (30 ml) vegetable oil
  • 1 tbsp (15 ml) vegetable oil
  • 1 large onion, thinly sliced
  • 2 cups (470 ml) chicken broth
  • 1 can (13.5 oz/400ml) full-fat coconut milk
  • 1 tbsp (15ml) fish sauce
  • 1 tbsp (15 ml) soy sauce
  • 1 tbsp (15ml) brown sugar
  • 1 lime, juiced
  • 8 oz (225g) dried rice noodles (Laksa noodles preferred)
  • 1 cup (100g) bean sprouts
  • 1/2 cup (50g) fresh cilantro leaves, roughly chopped
  • 1/2 cup (50g) fresh mint leaves, roughly chopped
  • 2 scallions, thinly sliced
  • 1 red chili, thinly sliced (optional)
  • Lime wedges, for serving
  • Hard-boiled eggs, quartered (optional)

Instructions:

  1. Season chicken with salt and pepper. Sear in a hot pot with oil until lightly browned. Remove and set aside.
  2. Combine all laksa paste ingredients in a food processor and blend until a smooth paste forms.
  3. In the same pot, heat remaining oil and sauté the sliced onion until softened and lightly browned.
  4. Add the laksa paste to the pot and cook for 2-3 minutes, stirring constantly, until fragrant.
  5. Pour in the chicken broth and coconut milk. Bring to a simmer. Add fish sauce, soy sauce, and brown sugar. Stir to combine.
  6. Return the seared chicken to the pot. Simmer for 15-20 minutes, or until the chicken is cooked through.
  7. While the soup simmers, cook the rice noodles according to package directions. Drain and rinse with cold water to prevent sticking.
  8. Divide the cooked noodles among bowls. Ladle the laksa soup over the noodles.
  9. Top with bean sprouts, cilantro, mint, scallions, chili slices (if using), and a squeeze of lime juice. Serve immediately.