Ingredients
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2 large shallots, peeled
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3 cloves garlic, peeled
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2 unsalted raw macadamia nuts, coarsely chopped
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2 teaspoons chopped galangal or fresh ginger
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1 (1–1½-inch) piece turmeric root, peeled or 1-1½ teaspoons ground turmeric
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1 teaspoon ground coriander
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½ teaspoon sea salt
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2 tablespoons neutral oil, such as sunflower or canola
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1 stalk lemongrass, trimmed, bruised and tied into a knot (see Tip)
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4 cups low-sodium chicken broth
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1 cup light coconut milk
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⅛ teaspoon salt
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2 (7-ounce) packages shirataki noodles, cut and cooked according to package directions
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1 cup fresh mung bean sprouts
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2 cups shredded cooked chicken breast
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2 hard-boiled eggs, quartered
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12 cherry or grape tomatoes, halved
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Fried shallots, Vietnamese coriander or basil leaves, sambal oelek and/or Persian lime quarters for garnish (optional)
Directions
- To prepare spice paste: Add shallots, garlic, macadamias, galangal (or ginger), turmeric, 1 teaspoon coriander and ½ teaspoon salt to a food processor. Pulse until a coarse paste forms, about 2 to 3 minutes, using a rubber spatula to scrape the sides of the bowl as needed.
- To prepare laksa: Heat 2 tablespoons oil in a large pot over medium heat; add the spice paste and lemongrass. Cook, stirring, until fragrant, 3 to 4 minutes. Stir in 4 cups broth; bring to a boil over high heat. Reduce heat and simmer for 20 minutes to allow the flavors to meld. Add 1 cup coconut milk; cook, stirring, until heated through (don’t let the soup boil). Add ⅛ teaspoon salt.
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Meanwhile, cut and cook 2 packages noodles according to package directions.
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To assemble, divide the noodles, 1 cup bean sprouts, 2 cups chicken, quartered eggs and halved tomatoes among 4 bowls. Remove and discard the lemongrass; divide the broth among the bowls, about 1¼ cups each. Garnish with fried shallots, Vietnamese coriander (or basil), sambal oelek and/or lime quarters, if desired.
