Recipes

This Asian-American Take on Laksa Brings on the Heat

December 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.

Laksa1

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

Ingredients: Dumplings

  • 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

Procedure: Broth

  1. 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.
  2. 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.

Procedure: Dumplings

  1. In a large bowl, combine all the dry ingredients and make a well in the center.
  2. Pour all the wet ingredients into the well and mix thoroughly with a spatula.
  3. 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.
  4. Cook the dumplings for 5-6 minutes or until they are completely cooked through.
  5. Serve with the laksa broth.
Pamela Cortez Pamela Cortez

Pamela Cortez writes about food full-time, and has honed her craft while writing for publications such as Rogue, Town and Country, and The Philippine Star. She once rode on a mule for a mile just to eat mint tea and lamb in Morocco, and has eaten a block of Quickmelt in one sitting. Her attempt at food photography can be viewed online @meyarrr.

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