Malaysian Laksa

This Aromatic Noodle Soup Has An Incredible Flavor Profile And Is Highly Addictive!
Difficulty: Moderate
Prep Time: 35-40 minutes
Cooking Time: 35 minutes

4 servings of cooked Asian noodles
2 cups skinless, boneless chicken breast, diced
2 cups Asian pumpkin or squash, diced
2 cups small eggplant, diced
7-8 baby bok choy
1 cup red onion, diced
1 cup bean sprouts
carrot slices for garnish (optional)
1 Curry Laksa paste packet
2 cans coconut milk
1 cup chicken stock
2 slices galangal root
3 curry leaves (optional)
2 tbsp tamarind liquid concentrate
1 tbsp ghee (clarified butter) or vegetable oil
1 lime, wedges
mint leaves

Cooking Tools
2 medium stock pots

Fill 1 pot with water and set on high heat until boiling.  Cook noodles according to package directions ( Asian noodles come with a huge selection, pick one that you prefer). Drain and rinse noodles, the noodles have high level of starch.  In the second stock pot, add; ghee or oil on medium heat and add the diced chicken.  Stir chicken and cook chicken for 5 minutes.  Into the pot, add; pumpkin, eggplant, red onions and saute with chicken for an additional 5 minutes.  Lower heat and stir in Laksa paste, coconut milk, chicken stock, galangal slices, tamarind liquid, curry leaves and cook on low for 15 minutes.  Add in the baby bok choy and cook for the last 10 minutes. Remove the galangal slices and curry leaves.  To assemble the Laksa: In a serving bowl, add the cooked and drained noodles.  Ladle the Laksa Soup over the the noodles and garnish with bean sprouts, mint leaves, carrots and a lime wedge.
Serves 4

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