Chicken Laksa

Continuing my obsession with Southeast Asian cuisine, I came across this recipe in Sunset magazine last year. It was taken from an article that described many variations on a traditional chicken soup. Chicken laksa is a spicy Malaysia soup, and even though the list of ingredients is long, it really is super easy to prepare. If you don't have a spice grinder, use a mortar and pestle as I did. Finally, do not forget the mint, cilantro, and lime wedges ... they really make the dish.

Ingredients

• 2 tablespoons coriander seeds
• 1 teaspoon black peppercorns
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 4 cloves
• 1/4 teaspoon ground turmeric
• 5 to 8 dried arbol chiles, stemmed
• 2 lemongrass stalks
• 3 tablespoons vegetable oil
• 1 pound boned, skinned chicken thighs, cubed
• 1 teaspoon shrimp paste
• 3 large shallots, thinly sliced
• 1 can (13.5 oz.) coconut milk
• 1 qt. reduced-sodium chicken broth
• 2 teaspoons sugar
• 3 teaspoons kosher salt
• 1 cinnamon stick
• 6 ounces bean sprouts, rinsed
• 8 ounces wide rice noodles
• 1/3 cup fresh mint leaves, torn
• 1/3 cup fresh cilantro leaves, torn
• Lime wedges
• Sambal oelek chili paste

Instructions

1. Grind coriander, peppercorns, cumin, fennel, cloves, turmeric, and chiles coarsely in a spice grinder. Peel tough outer layers from lemongrass, then mash core with a meat mallet or small, heavy frying pan.
2. Heat oil in a large pot over medium heat. Add chicken, shrimp paste, shallots, and reserved spices and cook, stirring constantly, until fragrant, 2 minutes.
3. Pour in coconut milk, broth, sugar, and salt; add cinnamon and lemongrass. Bring to a boil, then simmer, covered, 20 minutes.
4. Boil bean sprouts in a large pot of boiling water until softened, 2 minutes. Transfer sprouts to a bowl. Add noodles to pot and cook until firm, 4 minutes. Drain; rinse well.
5. Divide sprouts and noodles among 6 bowls. Ladle in soup (remove cinnamon and lemongrass) and top with mint and cilantro. Serve with limes and sambal.

Eat. Serves 2-4.