Malaysian Chicken Laksa

Like many Malaysian dishes, this spicy chicken noodle soup starts with a fairly long list of ingredients, but this version is simpler and quicker to make than many. Adding sambal oelek (a chile pepper sauce) at the end allows customers with a taste for very spicy dishes to take it up to their comfort zone. Warn them, however, that it is quite hot. –Joanna Pruess

Serves: 4 (12-ounce) portions

Cooking Time: 30 minutes

1 ounce coriander seeds
⅓ ounce black peppercorns, cumin seeds and fennel seeds
12 whole cloves
1 teaspoon ground turmeric
⅓ to ⅔ ounce stemmed dried chiles de árbol
3½ ounces trimmed lemongrass stalks
3 ounces vegetable oil
3 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
1 tablespoon shrimp paste
8 ounces thinly sliced shallots
2½ quarts canned coconut milk
3 quarts chicken stock
2 tablespoons palm or light brown sugar
3 tablespoons kosher salt
3 cinnamon sticks
1 pound bean sprouts, blanched and rinsed
1½ pounds wide rice noodles
3 ounces torn fresh mint leaves
3 ounces torn cilantro leaves
3 or 4 limes, cut into wedges
sambal oelek (optional)

1. In a spice grinder, coarsely grind coriander, peppercorns, cumin, fennel, cloves, turmeric and chiles. Using a meat mallet, mash the lemongrass core.

2. In a large heavy stockpot over medium heat, heat oil. Add spice mixture and stir-fry until fragrant, about 10 seconds. Stir in chicken, shrimp paste and shallots and cook, stirring constantly, for 2 minutes.

3. Add coconut milk, stock, sugar, salt, cinnamon and lemongrass. Bring to a boil, then reduce heat, cover and simmer for 20 minutes.

4. While the soup cooks, bring a large pot of water to a boil. Cook noodles until al dente; drain and add to the soup along with sprouts and cook for 2 to 3 minutes. Remove cinnamon and lemongrass. Ladle soup into bowls, add a sprinkle of mint and cilantro and serve with wedges of limes and sambal oelek, if desired.

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