Laksa is a delicious, warm stew made of coconut curry base served with noodles, vegetables and your choice of meat. This is a perfect, one pot meal for a cold, wintery afternoon. We made this Malaysian/Indonesian dish for a lunch donation which was a hit with the women at Sophia’s Way shelter. I hope you enjoy it as much as we did making it!
1 3-4 inch lemongrass finely chopped
1 tsp of soya sauce
1 can of coconut milk
2 cups of vegetable broth
2 cups of Asian stir fry vegetables (mushrooms, broccoli, snap peas)
1 teaspoon of sriracha sauce (optional if you like it spicier)
1 lb of skinless, boneless chicken thighs cut into 2-inch cubes
1 small packet of thin rice noodles
3 tbsp of Aroy- D Red Curry paste (this does not contain any fish sauce/shrimp powder)
Heat 1 tablespoon of oil in the pan, add lemongrass and the paste and sauté for a few seconds. Add coconut milk and the vegetable broth and stir until the paste is completely dissolved. Add the vegetables and the soya sauce and bring it to a boil until the vegetables are partly cooked and softened. In a separate pan, bring water to boil and cook rice noodles as per the directions on the packet until al dente. In another pan, add some oil and 1 teaspoon soya sauce and 1/2 teaspoon of the paste and sauté the chicken pieces until cooked. Add the chicken and the noodles to the dish and top it off with coarsely chopped scallions.