Laksa Soup - alive magazine

Name: Laksa Soup - alive magazine
Ingredients: 4 cups (1 L) homemade or low-sodium chicken stock; 2 tsp (10 mL) extra-virgin olive oil; 3/4 lb (350 g) chicken breast fillets, trimmed and cut into thin strips; 1 1/2 oz (40 g) Thai red curry paste; 1 cup (250 mL) coconut milk; 2 kaffir lime leaves, finely shredded (optional); 1/2 lb (225 g) brown rice vermicelli noodles; 12 shrimps (size 21/25), cooked and peeled; 2 green onions, finely sliced on the diagonal; 1 cup (250 mL) bean sprouts; 2 Tbsp (30 mL) firmly packed fresh coriander, mint leaves, or combination; 1 lime, cut into wedges; Sambal chili paste to taste (optional)

www.alive.com

From Malaysia, this wonderfully spicy and creamy soup is a well-kept secret. This soup can also be made with chicken only. 4 cups (1 L) homemade or low-sodium…

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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