Thai Coconut Laksa Soup Recipe
2 tsp peanut oil
1/4 cup finely chopped peanuts
1 regular or 1/2 French shallot, finely chopped
White part of green onion stalk, finely chopped
1/2 tsp ground coriander
1/2 tsp minced garlic
1/2 tsp grated ginger root
1/2 tsp sambal oelek (hot chili paste)
1 398 mL can coconut milk (unsweetened)
1 284 mL can chicken broth or equivalent homemade stock
1 boneless, skinless chicken breast, sliced thinly across the grain
1 handful French green beans, trimmed and cut into 2″ sections (or 2 handfuls spinach leaves, trimmed of tough stems)
About 4 oz. rice vermicelli noodles
1/3 cup water
2 tsp fish sauce
2 tsp rice vinegar
Green onion or cilantro to garnish
Step 1: In a large heavy pot, stir together the first set of ingredients until fragrant and the shallots are translucent.
Step 2: Add the rest of the ingredients and simmer until the chicken and vermicelli are done, about 5-7 minutes. Ladle into bowls. Garish with green onion or cilantro if desired.
Tip: Stir in spinach leaves as a garnish instead of the suggested green beans, if you prefer.
Makes 4 small servings; you can double the recipe to make 6 luncheon size soups instead.