laksa - spicy coconut curry soup

Laksa is a spicy coconut noodle soup that needs to be in your repertoire. Creamy. A bit spicy. Great southeast Asian flavours. It just screams delicious.

Ingredients
Quick and dirty chili sauce

• 3 tsp sambal oelek
• 2 tsp sriracha sauce
• 1 tsp laksa paste

Laksa

• 4 chicken thighs boneless or bone-in, skin removed
• 3 cups chicken stock
• 2 tsp fish sauce
• 1/2 cup laksa paste available at Asian grocery stores
• 1 tsp turmeric powder
• 1/2-1 tsp kashmiri chili powder or a big pinch of cayenne
• 1 14 oz can coconut milk
• 3 fried tofu puffs cut in half (optional)
• 6-8 oz rice noodles medium width
• 2 tbsp vegetable oil
• chili sauce, red chilies, cilantro and bean sprouts to garnish

Instructions
Pre-soak the noodles

• Soak the noodles in cold water for 30 minutes or so. Make sure they are fully submerged.
• Drain and set aside until you are ready to serve.

Make the chili sauce

• Combine the sambal oelek, sriracha and laksa paste. Yes, it's that easy...

Cook the chicken

• Place the chicken in a saucepan along with the chicken stock and fish sauce.
• Bring to a simmer and cook the chicken until it reaches an internal temperature of around 165F. This will take about 20 minutes for the boneless chicken thighs. Takes a little longer for bone-in.
• Remove chicken from the stock, shred or cut into bite size pieces and set aside. Set aside the chicken stock in another bowl.

Make the laksa

• Set a large pot of water on the stove and bring to a boil. You will be flash cooking the pre-soaked noodles. Time it so it's at a rolling boil right when you are ready to serve.
• Open the can of coconut milk. Have it ready.
• Heat a saucepan large enough to hold about 2-3 quarts over medium heat. Add the oil and then the laksa paste.
• Cook the laksa paste, stirring frequently, for about 1 minute. Add the turmeric and chili powder and cook for another minute. Watch it closely. It can burn at this point.
• Spoon the thick coconut cream out of the can into the saucepan and stir to combine. This is about the top 1/4 of the can.  Cook for about a minute.  
• Add the rest of the coconut milk and the chicken stock. Stir and bring to a simmer. Add the tofu puffs if using and cook for 5 minutes.
• Add the chicken and cook until warmed through. This takes about 2-3 minutes.
• Drop the noodles into the boiling water. Cook for 1 minute and drain in a colander.
• To serve, divide the noodles into two bowls. Spoon the soup overtop. Garnish with bean spouts, cilantro and red chilies. Serve the chili sauce along side. 

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