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3 medium (1-ounce) shallots, chopped (about 3/4 cup)
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4 medium lemongrass stalks (about 4 ounces), sliced (about 1/2 cup)
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¼ cup canola oil
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1 (2-inch) piece fresh ginger, peeled and sliced (about 1/4 cup)
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1 (3-inch) piece fresh galangal, peeled and chopped (about 1/4 cup)
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4 small dried red chiles
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3 large garlic cloves, smashed
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1 cup chicken stock, divided
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½ cup peanuts
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2 teaspoons dried shrimp paste (such as Shrimp & 6A Brand Belacan)
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2 teaspoons ground turmeric
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2 teaspoons ground coriander
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1 teaspoon palm sugar or brown sugar
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2 tablespoons canola oil
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4 cups chicken stock
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2 cups coconut cream (from 1 [15-ounce] can)
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2 tablespoons fish sauce, plus more to taste
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8 ounces dried rice noodles
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2 (8-ounce) cooked boneless, skinless chicken breasts, sliced
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8 unpeeled raw jumbo shrimp, peeled, cleaned, and poached
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1 cup fresh bean sprouts
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4 scallions (about 1 1/2 ounces), sliced (about 1/3 cup)
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½ cup loosely packed fresh Vietnamese mint leaves
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½ cup loosely packed fresh cilantro leaves
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¼ cup fried shallots
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1 lime, cut into 4 wedges
Chicken and Shrimp Laksa
Top Chef winner Buddha Lo shares this family recipe for Chicken and Shrimp Laksa, a refreshing and brothy noodle dish popular throughout Southeast Asia. Lo's homemade laksa paste — made with fresh lemongrass, pungent shrimp paste, and nutty peanuts — forms the base of this fragrant noodle dish, while coconut cream adds a velvety mouthfeel to the aromatic broth. Top it with poached shrimp and chicken, fresh herbs, and fried shallots, and slurp with joy.
Nutrition Information
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