Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Soups

Chicken Laksa with Brown Rice Noodles

It may take some effort to track down some of the ingredients in this spicy, rich, coconut-laced noodle soup, but it's worth every effort.

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

For a more authentic laksa, make our Homemade Laksa Paste.

Note: If making our Homemade Laksa Paste from scratch, you can omit the coriander, lemongrass and fish sauce in the soup recipe.

Servings
4
Prep Time
40 min
Duration
65 min

Ingredients

  • ¼ cup avocado oil, divided
  • 1 cup snow peas (about 3 oz), cut into ½-inch pieces 
  • 3 heads baby bok choy (about 12 oz total), chopped 
  • 1/2 tsp + 1/8 tsp sea salt, divided 
  • 1 serrano chile, thinly sliced 
  • 2½ tbsp Homemade Laksa Paste or all-natural red curry paste 
  • 2 tsp ground coriander 
  • 1 14-oz BPA-free can full-fat coconut milk, divided
  • 3 cups low-sodium chicken broth 
  • 1 tbsp coconut aminos or reduced-sodium tamari 
  • 2 tsp fish sauce + additional to taste 
  • 2 stalks lemongrass, trimmed, tough outer portion removed, stalks rolled over with a rolling pin to bruise 
  • 2 tsp sriracha sauce 
  • ½ tsp raw honey 
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces 
  • 6 oz brown rice vermicelli 

Garnishes

  • 1 Persian cucumber, cut into thin strips    

  • ¼ cup bean sprouts 

  • 1 green onion, white and light green parts only, thinly slice 

  • Fresh mint, Thai basil and lime wedges, for serving, optional

Preparation

  1. In a large saucepan on medium-high, heat 1 tbsp oil. Add snow peas, bok choy and 1/8 tsp salt and cook, stirring occasionally, until vegetables are tender and bright green and bok choy leaves have wilted, 2 to 3 minutes; transfer to a bowl. Heat remaining 3 tbsp oil in saucepan. Add chile; cook, stirring, 1 minute. Add paste and coriander; cook, stirring, 1 minute longer, until fragrant. Pour in half of coconut milk and whisk to incorporate curry mixture. Cook, stirring occasionally until mixture is reduced by about half, 2 to 3 minutes.
  2. Stir in remaining coconut milk, broth, coconut aminos, fish sauce, lemongrass, sriracha and honey; bring to a boil and add chicken. Reduce heat and simmer until chicken is cooked through, 20 to 25 minutes, stirring once or twice.
  3. Meanwhile, cook noodles according to package directions; drain. Divide among 4 bowls.
  4. Stir reserved snow pea-bok choy mixture into soup. Season with remaining ½ tsp salt and additional fish sauce (if using). Remove lemongrass stalks.
  5. Ladle soup on top of noodles. Top each bowl with one-fourth of cucumber, bean sprouts and green onion. If using, garnish with mint and basil; serve with lime wedges.

Related: Eat to Live Longer

Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 701
  • Carbohydrate Content 48 g
  • Cholesterol Content 108 mg
  • Fat Content 43 g
  • Fiber Content 2 g
  • Protein Content 34 g
  • Saturated Fat Content 22 g
  • Sodium Content 954 mg
  • Sugar Content 5 g
  • Monounsaturated Fat Content 14 g
  • Polyunsaturated Fat Content 4 g