Laksa Soup with shrimp and chicken

Ingredients: 

2 skin-on, bone-in chicken thighs

4 TBSP sunflower oil (vegetable oil is fine)

2 cloves of garlic, minced

1 1/2 TBSP ginger, grated

2 stalks of lemongrass. After removing the dried parts of one, mince.  Keep the other whole

2 dried Chiles de arbol

2 serrano chiles, seeds removed and diced small

1 red pepper, sliced and then slices cut in half

1/2 cup laksa paste (you can find on Amazon, red jar with green lettering)

1 heaping TBSP brown sugar

3 cups chicken stock

1 can coconut milk

1-2 TBSP fish sauce, depending on preference

1 box of noodles Thai stir-fry rice noodles (you can use rice vermicceli, egg noodles)

2 limes, zest and juice (if you like more citrus, you may want an extra lime for garnish)

1 large shallot, sliced thin

2 TBSP flour

1/2 lb raw gulf shrimp, cleaned, shell off - about 30-40 per pound

2 cups bean sprouts

1/2 cup fresh cilantro, chopped

1/2 cup roasted peanutes, unsalted

1 (5oz) container extra firm tofu

2 TBSP cornstarch

2 TBSP soy sauce

1 tsp dried ginger

salt and pepper

pinch of red pepper flakes

pinch of cayenne

1/2 tsp garlic powder

Directions: 

1. Preheat your oven to 400 degrees F. Rub the chicken thighs with a little oil, season with salt, pepper, ginger and place on a baking dish lined with parchment paper. Bake in the oven for 45 minutes. Remove from the oven and set aside.

2. In the same oven, prepare your tofu.  Pat the tofu dry and cut up into crouton size pieces. Toss wtih soy sauce and then cornstarch.  Place on a parchment lined sheet tray and bake for 30 minutes, flipping once or until crispy and golden brown. 

3. While that's cooking, heat 2 TBSP vegetable oil in a large saucepan or medium pot over medium heat. Add the minced garlic and ginger and cook for 1 minute. Add the minced lemongrass, lemongrass stalk, dried chiles and diced chilies, red pepper slices, and cook for 3 minutes.

4. Add the laksa paste and brown sugar. Cook for another 3 minutes, letting all the flavors meld together. Add the chicken stock, coconut milk, and 1 TBSP fish sauce. Bring to a boil, then reduce to a simmer. Cover and let simmer for 10 minutes. 

5. Meanwhile, cook your noodles according to package directions.  If you're using the Thai rice noodles like I have, cook, drain, rinse in cold water and reserve.  When ready to serve you can wake them up by rinsing with warm water and placing them at the bottom of the bowl. 

6. After your broth has simmered for at least 10 minutes, Season the shrimp with garlic powder, red pepper flake and salt and pepper.  Add the shrimp to the broth. 

7. Remove the dried chiles and lemongrass stalk from the broth. While the shrimp is cooking, toss your shallots in flour. 

8. Heat a wide pan with just a shallow layer of oil on high heat.  Fry the shallots in batches - about 2-3 minutes or until brown.  Drain on paper towel and sprinkle with salt.  Reserve for garnish. 

9. Shred the chicken (and the skin).  Add to the broth.  

10. Add juice from about 2 limes and a pinch of cayenne. Taste for seasoning.  You may want another dash of fish sauce or soy sauce.  

11. To assemble your soup, place the noodles on the bottom. Top with a few ladles of broth. Garnish with crispy tofu, cilantro, bean sprouts, peanuts, fried shallots. 

Enjoy! This recipe makes 2 extra large bowls of Laksa or 4 smaller portions.