This Asian-American Take on Laksa Brings on the HeatDecember 10, 2015
Every country’s got their own version of a chicken noodle soup remedy; the Philippines has sopas, for example, while in the Southern states, theirs involves balls of rustic, dense dough thrown into a clear broth.
So why not make an intensely comforting bowl that marries both American and Asian tradition? This recipe uses the elements of chicken and dumpling from the American South, then dumped into laksa with all the richness of coconut and heat of chilies and ginger.
Chicken and Dumpling Laksa
Total Time: 30 Minutes
Yield: 2 Servings
Ingredients: Broth and Garnishes
- 1 can coconut cream
- 2 shrimp bouillon cubes
- 1 and 1/2 cups water
- 1 red onion, pureed
- 1 inch knob of ginger, pureed
- 5 cloves garlic, pureed
- 5 red finger chilies, pureed and seeds removed
- 2 kaffir lime leaves
- 2 tbsp vegetable oil
- salt and pepper, to taste
- cilantro and chili, for garnish
- 2 pieces chicken thigh, fried and seasoned with salt
- 1-1 and 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1 tbsp baking powder
- 1 tsp salt
- 1-1/2 cups cream
- 2 tbsp parsley, minced
- In a blender: puree the ginger, garlic, onion, and deseeded chilies. Heat vegetable oil in a stockpot and add the pureed aromatics. Saute for 8-10 minutes, or until the mixture starts to split from the oil.
- Add the coconut milk, water, shrimp cubes, and kaffir lime. Continue to simmer for 10-15 minutes and adjust the seasoning. Ladle into a bowl. Top with the fried chicken, dumplings, cilantro, and chilies.
- In a large bowl, combine all the dry ingredients and make a well in the center.
- Pour all the wet ingredients into the well and mix thoroughly with a spatula.
- Boil 3-4 inches of water with a teaspoon of salt. Once the water is rolling, slightly dampen your hands and drop pieces of dough into the water.
- Cook the dumplings for 5-6 minutes or until they are completely cooked through.
- Serve with the laksa broth.