This month’s international dish is super quick and easy and the flavors will have your family and friends convinced you are a gourmet chef! This is Laksa – a wonderfully spicy and creamy soup from Malaysia.
Is there anything better than warm soup on a chilly day? Simple, hearty and delicious, this dish is popular around the world. We’re going to take a culinary trip to Malaysia today so you can create this healthy, wholesome soup in your own kitchen. Homemade soup has a way of warming the soul while providing all the nourishment we need to be fuelled until the next meal. And soup doesn’t have to be an appetizer – it can be a meal in itself.
Many soups have been created using local and easy-to-find ingredients. Countries along the Mediterranean coastline in Europe all have their own version of fish soup. France has its bouillabaisse and bourride, Italy its cioppino and Greece its kakavia. Landlocked countries often use legumes to provide protein.
Soups with international flair include vegetables, proteins, seasonings and broth that make up the building blocks of good nutrition. Combining different flavours is also an easy way to introduce picky family members to new foods.
This soup is very easy to make and if you want to cut corners, use a rotisserie chicken. If you’re not a fan of shrimp, it can be made with chicken only. Even though these ingredients are all easy to find in your grocery store, the flavours will make you think you’re eating in an exotic locale!
Now don’t laugh but please don’t garnish it with oregano like I did! When I was shooting these pics, I had mint and cilantro ready to garnish and somehow ended up putting oregano on there! I didn’t notice it until I was eating it later and by that time I had taken all the photos, lol.
All you shrimp lovers will really enjoy this dish so be sure to take some pics and let me know what you think. If you look here, you will see two wonderful friends and readers who made my Healthy Cabbage Salad and sent in some pics from their Thanksgiving day. It was such a thrill and I have to say, their salad looks better than mine! lol. Thanks, Stephanie and Debbie 🙂
- 4 cups organic, low-sodium chicken stock
- 2 tsp extra virgin olive oil
- 3/4 lb chicken breast fillets, trimmed and cut into thin strips
- 1 1/2 oz Thai red curry paste
- 1 cup coconut milk
- 1/2 lb brown rice vermicelli noodles
- 12 shrimp (size 21/25) cooked and peeled
- 2 green onions, finely sliced on the diagonal
- 1 cup bean sprouts
- 2 tablespoons firmly packed fresh coriander, mint leaves or combination
- 1 lime, cut into wedges
- Sambal chili paste (optional)
- Pour stock in pan and bring to a boil.
- Heat oil in large saucepan, brown chicken in batches; reserve.
- Add curry paste to saucepan and cook for 1 minute over medium-high heat, stirring continuously until fragrant. Add stock and coconut milk. Bring to a boil, then reduce heat to simmer for 10 minutes.
- Bring large pot of water to a boil. Crush noodles lightly with fingers and add to pot; stir to prevent noodles from sticking. Cook for 5-7 minutes or until noodles are cooked. Drain well.
- Divide noodles, shrimp and chicken among 4 bowls and pour hot soup over. Add garnishes and serve immediately.