In this healthy curry laksa, a popular Southeast Asian noodle soup, chicken, coconut milk, tomatoes and tons of warm spices make this a flavorful favorite. While there are a lot of ingredients, the leftover soup is even better the next day for lunch. Source: EatingWell Magazine, Soup Cookbook

Bruce Aidells
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Ingredients

Associated Recipes

Directions

  • Put onions, chiles, ginger, garlic, nuts, fish sauce, brown sugar, coriander, cumin, curry powder, turmeric, fennel and pepper in a blender. Puree until the mixture forms a paste.

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  • Heat oil in a large pot over medium heat. Using a spatula, scrape in the paste and cook, stirring, until it starts to color, 3 to 5 minutes. Add broth (or stock) and chicken and bring to a simmer. Simmer, turning the chicken once or twice, for 10 minutes. Stir in coconut milk, lime juice and soy sauce and simmer for 5 minutes more.

  • Remove the chicken and shred into bite-size pieces with two forks. Add tofu, tomatoes and bean sprouts to the soup and cook for 2 minutes. Stir in the shredded chicken.

  • Meanwhile, prepare noodles according to package directions.

  • To serve, divide the noodles among 8 soup bowls. Ladle soup over them and top with egg slices, scallions and cilantro. Serve with hot sauce and lime wedges, if desired.

Tips

Tip: Look for bean thread noodles, sometimes labeled vermicelli, mung bean or cellophane noodles, in the Asian section of large supermarkets or at an Asian market. Prepare according to package directions and rinse well to prevent sticking.

To make ahead: Cover and refrigerate the noodles, soup and toppings in separate containers for up to 2 days.

Nutrition Facts

412 calories; 16.8 g total fat; 101 mg cholesterol; 714 mg sodium. 41.8 g carbohydrates; 26 g protein; Full Nutrition

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/12/2017
Tastes like the Singapore noodles I get at my favorite restaurant. Yum! Read More
Rating: 5 stars
04/12/2017
This is our new favorite! It requires some preparations to get all the ingredients but is well worth the effort. The flavors are to die for!!! Read More
Rating: 4 stars
02/03/2015
Everyone voted to keep the recipe and make it again made a few changes: cut chicken into bite-size pieces to start so didn't have to shred later used blanched almonds instead of macadamia nuts used 4 cups broth instead of 6 to make a denser soup left out the tofu. The garnishes really make the soup special especially the hard-boiled egg. Pros: one-pot meal Cons: long list of ingredients but had most things on hand Read More
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