Chicken Curry Laksa

If you have not smelled shrimp paste before, don't do it before you make this. You will deeply regret it and won't want to eat the meal you just made, which is what happened to me. But I pushed through, and the end result was tasty, funky and super unique. The original recipe for the chicken curry laksa can be found here.

If you are also like me, you won't know what the heck tofu puffs are. They look like this! I found them in the Asian aisle of my local store, Berkeley Bowl.

Ingredients: 

Laska Paste: 
3 Dried red chiles, such as guajillo, Anaheim, or New Mexico, stemmed, halved, seeded 
1 2" piece ginger, peeled, thinly sliced
4 garlic cloves, unpeeled
4 red Thai chiles, chopped
3 medium shallots, chopped
3 lemongrass stalks, tough outer layers removed, finely grated
1/4 cup vegetable oil
4 teaspoons Thai shrimp paste
1 tablespoon ground coriander
2 teaspoons curry powder
1 teaspoon ground cumin

Soup:
1/4 cup vegetable oil
2 14 inch cans coconut milk, divided
3 cups homemade chicken stock or low-sodium chicken broth
12 tofu puffs (optional)
1 1/2 pounds boneless, skinless chicken thighs
8 ounces wide ride vermicelli 
2 teaspoons palm sugar or light brown sugar
Kosher salt
2 medium Persian cucumbers, cut into matchsticks
Bean sprouts, mint leaves, lime wedges, and samba oelek (for garnishes)

Directions:

Laksa Paste
1. Place dried chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 12-15 minutes. Drain and set aside.

2. Meanwhile, heat a large dry saucepan over medium-high. Cook ginger and garlic, stirring occasionally, until lightly charred and garlic is just tender, 6-8 minutes. Transfer to a clean surface; peel garlic.

3. Purée reserved chiles, Thai chiles, shallots, lemongrass, oil, shrimp paste, coriander, curry powder, cumin, ginger, and garlic in a food processor or blender until smooth (it's okay if a few flecks of Chile remain.)

Soup

4. Heat oil in a large saucepan over medium-high. Cook laksa paste, stirring often, until paste is slightly darkened and begins to slide around saucepan when stirred, about 2 minutes. Add half of coconut milk and stir, until reduced by half, 4-6 minutes. Add stock, tofu puffs, if using, and remaining coconut milk. Bring to a boil; add chicken. Reduce heat and simmer until chicken is cooked through and tender, 2-5-25 minutes. Transfer chicken to a plate and let cool; shred meat. 

5. Meanwhile, cook noodles according to package directions.

6. Add chicken and sugar to soup; season with salt. Divide soup and noodles among bowls. Top with cucumbers and other garnishes.