Eatdrink #63 January/February 2017

№ 63 | January/February 2017 www.eatdrink.ca 59
Laksa
Laksa is a bit of a newcomer on the Asian soup scene.
It’s a Malaysian soup that starts with a bold paste of
herbs and spices.
Serves 6
2 stalks lemongrass
2 small red Thai chilies or 1 jalapeno, seeded
2 large cloves garlic
1 shallot, peeled
1 lime, juiced
½ cup (125 ml) each cilantro and mint
2 tsp (10 ml) dried turmeric
1 tsp (5 ml) brown sugar
3 Tbsp (45 ml) grapeseed oil
1 lb (500 g) boneless, skinless chicken thighs
1 14-oz (398 ml) can coconut milk
2 cups (500 ml) chicken stock
3 cups (750 ml) snap or snow peas
5 oz (150 g) rice noodles, soaked in boiling water
until tender, and drained
Fish sauce
1 Trim the tough woody portion of the
lemongrass and discard. Add lemongrass to a
food processor along with chilies, garlic, shallot,
lime juice, cilantro, mint, turmeric, sugar and
2 Tbsp (25 ml) of the oil. Process until a very
smooth paste.
2 Heat remaining oil in a soup pot over medium
heat. Cook chicken thighs in batches until
golden on both sides. Remove and set aside.
3 Add paste to the soup pot and cook about 3 to 4
minutes stirring constantly. Stir in coconut milk
and chicken stock, and bring to a simmer.
4 When chicken is cool enough to handle, cut into
strips and return to pot.
5 Add snap or snow peas and cook until just
tender. Season soup with fish sauce to taste,
adding 1 tsp (5 ml) at a time.
6 Rinse rice noodles in warm water. Drain and
divide among soup bowls. Ladle soup over
noodles. Garnish with cilantro, peanuts, lime and
onions.
VARIATION
Substitute dried
turmeric for fresh, by
using 1 Tbsp (15 ml)
grated.
FOOD TIP
Turmeric stains
terribly, so be careful.
Garnish
cilantro
chopped peanuts
lime wedges
thinly sliced green
onions
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