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Coconut Noodle Soup (Nyonya Laksa) Recipe

Coconut Noodle Soup (Nyonya Laksa) Recipe

Coconut Noodle Soup (Nyonya Laksa) Recipe

This Coconut Noodle Soup is nearly identical to Chicken Noodle Soup with the exception of two very important ingredients—coconut milk and rice noodles. While regular Chicken Noodle Soup is comforting and savory, Coconut Noodle Soup is full-bodied and creamy. Using rice noodles instead of cellophane noodles changes the texture of this soup from light and slippery to a more starchy and substantial bite. The fragrant coconut milk adds a new dimension, blending with all the ingredients to create a rich and succulent stock.

Ingredients :

    • 2 cups (500 ml) water
    • 6 cups (1.5 liters) chicken stock
    • 4 chicken breasts or thighs, skinless, bone-in (23/4 lb/ 1.35 kg) or 11/2 lb (750 g) fresh shrimp, shelled and deveined
    • 3 stalks lemongrass,tender inner part of bottom third only, bruised
    • 15-20 cloves garlic
    • Approx 3 large pieces fresh ginger, peeled and sliced
    • Approx 3 large pieces fresh galangal, peeled and sliced
    • 2 tablespoons oil
    • 1/2 teaspoon ground turmeric
    • 2 cups (500 ml) coconut milk
    • 3 teaspoons ground coriander
    • 2 teaspoons salt (if using unsalted chicken stock, add 1 more teaspoon of salt)
    • 8 oz (250 g) dried rice vermicellinoodles, soaked in warm water for 1/2 hour, drained
    • 4 hardboiled eggs, shelled and sliced


    • 1/2 cup (50 g) bean sprouts, rinsed and drained
    • 4 green onions (scallions), cut into small diagonal pieces
    • 1 lime, cut into wedges
    • 4 tablespoons Fried Shallots
    • 4 tablespoons chopped coriander leaves (cilantro)
    • Sriracha chili sauce (optional)

Method :

    1. Bring the water and chicken stock to a vigorous boil in a large pot over high heat. Add the chicken and lemongrass. Once the soup has boiled for a couple of minutes, reduce to medium heat and allow the soup to simmer for at least 1/2 an hour, up to 45 minutes.
    2. While the soup is simmering, using a mortar and pestle or food processor, grind the garlic, ginger, and galangal until they become a smooth paste. Heat the oil in a small pan over high heat, and; sauté the paste for about 2 minutes until it becomes fragrant and just begins to brown. Turn off the heat and add the ground turmeric. Sauté until well mixed. Set aside.
    3. Once the soup has simmered for at least ½ an hour, remove the chicken and set aside. Spoon the sautéed paste into the soup, along with the coconut milk, ground coriander, and salt, stirring thoroughly. Continue to simmer.
    4. Using your hands or two forks, take the chicken meat off the bones and shred into thin slivers. Return the chicken to the simmering soup. Turn the heat to high again and allow the soup to come to a vigorous boil again.
    5. While the soup comes up to temperature, arrange the drained noodles in serving bowls. Place one egg in each bowl. Turn the heat off and ladle the soup over the noodles in the serving bowls. Garnish with fresh bean sprouts, chopped green onions, lime, Fried Shallots, and coriander leaves. Serve very warm.