Craving comforting cuisine? learn how to make chicken laksa with paste in minutes

Indulge in the vibrant flavors of Southeast Asia with our comprehensive guide on how to make chicken laksa with paste. This aromatic dish combines tender chicken, a rich and spicy coconut broth, and a medley of fragrant herbs and spices. Whether you’re a seasoned chef or a culinary novice, this step-by-step recipe will empower you to create an authentic and delectable chicken laksa.

Ingredients:

For the Laksa Paste:

• 10 dried red chilies, soaked
• 10 shallots, peeled
• 5 cloves garlic, peeled
• 5 cm ginger, peeled and sliced
• 1 lemongrass stalk, white part only
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground fenugreek
• 1/4 cup vegetable oil

For the Laksa Broth:

• 1 large can (400ml) coconut milk
• 1 liter chicken stock
• 1 teaspoon tamarind paste
• 2 tablespoons fish sauce
• 1 teaspoon palm sugar or brown sugar
• 1 teaspoon salt

For the Chicken:

• 500g boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 1 teaspoon turmeric powder
• 1/2 teaspoon salt

For the Garnish:

• Rice noodles, cooked according to package directions
• Bean sprouts
• Red onions, thinly sliced
• Cilantro
• Lime wedges

Step-by-Step Instructions:

1. Prepare the Laksa Paste:

1. Drain the soaked red chilies and remove the seeds.
2. Combine all the ingredients for the laksa paste in a food processor and blend until smooth.

2. Season the Chicken:

1. In a bowl, combine the chicken pieces, turmeric powder, salt, and vegetable oil. Mix well to coat.

3. Brown the Chicken:

1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the chicken and cook until browned on all sides.

4. Add the Laksa Paste:

1. Add the laksa paste to the pot and cook for 5 minutes, stirring constantly.

5. Add the Coconut Milk and Broth:

1. Pour in the coconut milk and chicken stock. Bring to a boil, then reduce heat and simmer for 15 minutes.

6. Add the Tamarind Paste, Fish Sauce, and Sugar:

1. Stir in the tamarind paste, fish sauce, and palm sugar or brown sugar. Simmer for another 5 minutes.

7. Add the Chicken:

1. Add the browned chicken to the broth and simmer for 10-15 minutes, or until the chicken is cooked through.

8. Garnish and Serve:

1. To serve, place cooked rice noodles in a bowl.
2. Ladle the chicken laksa over the noodles.
3. Garnish with bean sprouts, red onions, cilantro, and lime wedges.

Tips for the Perfect Chicken Laksa:

• For a spicier laksa, use more red chilies in the paste.
• If you don’t have tamarind paste, you can substitute it with 1 tablespoon of lemon juice.
• For a richer flavor, use homemade chicken stock.
• Serve the chicken laksa with a side of sambal oelek for an extra kick.

Variations:

• Add vegetables like carrots, potatoes, or green beans to the broth.
• Use tofu or tempeh instead of chicken for a vegetarian version.
• Add a squeeze of lime juice to the broth for a brighter flavor.

The Final Touch:

Indulge in the tantalizing flavors of this homemade chicken laksa. Its aromatic broth, tender chicken, and fragrant herbs will transport your taste buds to the vibrant streets of Southeast Asia. Whether you enjoy it as a comforting meal or a special occasion dish, this chicken laksa with paste is sure to impress and delight.

What People Want to Know

1. Can I use a different type of meat in this recipe?

Yes, you can use beef, pork, or tofu as alternatives to chicken.

2. What if I don’t have a food processor to make the laksa paste?

You can finely chop all the ingredients by hand using a sharp knife.

3. How can I store leftover chicken laksa?

Store the leftover chicken laksa in an airtight container in the refrigerator for up to 3 days. Reheat before serving.