Gluten-Free Curry Laksa with Rice Noodles

Ingredients

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• 3 shallots, chopped
• 4 cloves garlic
• 2 stalks lemongrass, tender part sliced
• 1 inch piece fresh ginger or galangal, sliced
• 4 dried red chiles, soaked and drained
• 1 tbsp ground coriander Shop
• 1 tsp ground turmeric Shop
• 2 tbsp neutral oil
• 4 cups gluten-free chicken broth Shop
• 1 can (13.5 oz) coconut milk Shop
• 1 lb boneless chicken thighs, thinly sliced
• 8 oz shrimp, peeled
• 8 oz rice vermicelli noodles Shop
• 2 tbsp gluten-free fish sauce Shop
• 1 tsp sugar Shop
• 2 cups bean sprouts
• 2 limes, cut in wedges
• 1/4 cup cilantro or Vietnamese mint

Instructions

1. 1 Blend the shallots, garlic, lemongrass, ginger, chiles, coriander, and turmeric with 2 tablespoons water into a smooth paste.
2. 2 Heat the oil in a pot over medium heat and fry the paste, stirring, for 6 to 8 minutes until it darkens and smells fragrant.
3. 3 Add the broth and bring to a simmer. Add the chicken and cook 6 minutes. Stir in the coconut milk, fish sauce, and sugar, then add the shrimp and cook 2 to 3 minutes until pink.
4. 4 Meanwhile, soak or boil the rice noodles according to the package, then drain and divide among bowls.
5. 5 Ladle the soup over the noodles. Top with bean sprouts and herbs and serve with lime.

Nutrition (per serving)

Tips & Notes

• Store-bought laksa pastes sometimes contain seasonings with gluten; making the paste at home lets you control every ingredient.
• Keep noodles and soup separate for leftovers so the noodles do not turn mushy.
• Swap the shrimp and chicken for tofu, and use vegetable broth labeled gluten-free and salt instead of fish sauce for a vegan bowl.

Common questions