Chicken Laksa
- 2 tablespoons coriander seeds
- 1 tablespoon black peppercorns
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 4 cloves
- 1/4 teaspoon ground tumeric
- 5 to 8 dried arbol chiles, stemmed
- 2 lemongrass stalks
- 3 tablespoons vegetable oil
- 1 lb. boned, skinned chicken thighs, cubed
- 1 teaspoon shrimp paste
- 3 large shallots, thinly sliced
- 1 can (13.5 oz.) coconut milk
- 1 quart reduced-sodium chicken broth
- 2 teaspoons sugar
- 3 teaspoons kosher salt
- 1 cinnamon stick
- 8 ounces mung beans, rinsed
- 8 ounces wide rice noodles
- 1/3 cup fresh mint leaves, torn into smaller pieces
- 1/3 cup fresh cilantro leaves, torn
- lime wedges
- Sambal oelek chili paste
- Produce
- Arbol chiles, dried (5)
- Cilantro, fresh leaves (1/3 cup)
- Cumin seeds (1 tablespoon)
- Lemongrass stalks (2)
- Lime, wedges (1)
- Mint, fresh leaves (1/3 cup)
- Mung beans (8 ounces)
- Shallots, large (3)
- Seafood
- Shrimp paste (1 teaspoon)
- Canned Goods
- Chicken broth, reduced-sodium (1 quart)
- Coconut milk (1 can)
- Cooking & Baking
- Cinnamon stick (1)
- Cloves (4)
- Coriander seeds (2 tablespoons)
- Fennel seeds (1 tablespoon)
- Kosher salt (3 teaspoons)
- Peppercorns, black (1 tablespoon)
- Sambal oelek chili paste (1)
- Sugar (2 teaspoons)
- Tumeric, ground (1/4 teaspoon)
- Vegetable oil (3 tablespoons)
- Pasta & Grains
- Wide rice noodles (8 ounces)
- Other
- 1 lb. boned, skinned chicken thighs, cubed
Preparation
Read recipe preparation on foodrepublic.com
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Recipe Stats
Published January 25, 2013 (3 weeks ago).
58 people saved this recipe.
