Chicken Curry Laksa with Shrimp

By Brooke CaisonPublished: Aug 27, 2021

Approved by the Delish Test Kitchen

1 Rating

LUCY SCHAEFFER PHOTOGRAPHY

Yields:

4 serving(s)

Prep Time:

1 min

Total Time:

1 hr 15 mins

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Laksa Paste

Laksa paste is a type of curry paste traditionally found in Southeast Asian cuisine, best known as the flavorful base for the rich and spicy coconut broth soup. Broadly speaking, laksa paste typically contains chilis, nuts, shrimp, lemongrass, and spices. And while it can be made from scratch, we streamlined this version using the prepared kind. Traditional laksa calls for candlenuts—which add richness to the paste and help bind everything together—but you'll find versions made with peanuts, cashews, or macadamia nuts too.

Skipping the shrimp?

Although laksa soup traditionally features shrimp, this recipe can easily be tweaked to become a great chicken curry laksa. Simply omit the shrimp and increase the chicken to 24 ounces (about four bone-in, skin-on thighs) when you make the stock.

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Ingredients

For the Curry

6 Tbsp.
canola oil, divided
12 oz.
head-on, shell-on shrimp, heads and shells removed and reserved, deveined
1 qt.
low-sodium chicken stock
12 oz.
bone-in skin-on chicken thighs (about 2 thighs)
1/2 cup
clam juice
8 oz.
laksa paste
1
(14-oz.) can full-fat coconut milk
2 Tbsp.
fish sauce
3 Tbsp.
low-sodium soy sauce
1 Tbsp.
plus 1 tsp. sugar
8 oz.
rice vermicelli noodles
5 oz.
fried tofu puffs

Toppings

Bean sprouts
Sambal oelek
Lime wedges
Thai basil
Cilantro
Jammy soft-boiled egg

Directions

1. Step 1In a large heavy bottomed saucepan or a Dutch oven, heat 3 tablespoons canola oil over medium. Add shrimp heads and shells and cook until the bottom of the pot is browned and heads are pink, about 3 minutes. Continue to stir and cook until shrimp are a deep red and the oil begins to turn red, about 5 minutes. Add chicken stock and 2 cups of water and bring to a boil. Add chicken thighs and return to a boil. Reduce to a simmer and cook, stirring occasionally, about 25 minutes. Add clam juice and simmer 5 minutes; remove from heat.
2. Step 2Remove the chicken from the broth and transfer to a board. When cool enough to handle, remove and discard skin and bones. Shred meat with your fingers. Strain shrimp stock into a large bowl and discard cooked shells.
3. Step 3Heat remaining 3 tablespoons canola oil in a Dutch oven over medium low. Add laksa paste and cook, stirring often, 10 to 12 minutes. Add coconut milk and stock. Bring to a simmer and cook, stirring occasionally, 10 minutes. Stir in fish sauce, soy sauce, and sugar.
4. Step 4Bring a medium saucepan of water to a boil. Cook vermicelli noodles according to package directions; drain and rinse.
5. Step 5Bring stock to a boil and add shrimp and tofu puffs. Cook until shrimp are just cooked through, 3 to 4 minutes. Divide noodles and chicken among bowls and ladle warm broth, shrimp, and tofu puffs over top.
6. Step 6Top with fresh bean sprouts, a lime wedge, a dollop of sambal oelek, chopped herbs, and a jammy soft-boiled egg.