Malaysian Noodle Soup (Laksa)

From a cooking class handout, the original recipe was developed by John Ash. The recipe author suggests using a ready made laksa paste by Reuben Solomon as a shortcut.

• Ready In: 1 hr
• Serves: 6

Ingredients

• Laksa Paste

• 2  tablespoons  chili  garlic sauce (or to taste, Lee Kum Kee is a good brand)
• 1⁄3 cup  chopped shallot
• 1⁄3 cup  chopped and toasted  macadamia nuts (or use blanched almonds)
• 1⁄4 cup  peeled and finely chopped ginger
• 2  tablespoons  coriander seeds, crushed
• 2  tablespoons fish sauce (nam pla)
•  juice and zest from 2 lime
• 2  teaspoons sugar
• 2  tablespoons  vegetable oil
• 1  teaspoon  toasted sesame oil
• 1⁄2 cup unsweetened coconut milk, well stirred

• Soup

• 1  lb boneless skinless chicken breast
• 2  tablespoons soy sauce
• 2  tablespoons rice wine or 2  tablespoons sake
• 3 1⁄2 cups unsweetened coconut milk, well stirred
• 3  cups chicken broth
• 1  cup  laksa paste
• 2  cups  diced  butternut squash
• 2  tablespoons  vegetable oil
• 2  zucchini, trimmed and julienned
• 4  ounces  rice vermicelli, cooked
•  fresh lime juice
•  salt and pepper
•  cilantro and scallion (to garnish)

Directions

1. Make the Paste: Add all ingredients except coconut milk to a blender and process for a minute or two or until very smooth. Add mixture to a small saucepan and cook over moderate heat for 4 - 5 minutes, stirring constantly. Should be very fragrant. Stir in coconut milk and cook for 2- 3 minutes more. Store covered in the refrigerator for up to 1 week or frozen for up to 3 months.
2. Make the Soup: Cut chicken in half lengthwise. Cut on the diagonal into 1/8 inch thick slices. In a medium bowl combine soy sauce and rice wine or sake. Add chicken and toss to coat. Marinate for up to 30 minutes.
3. Heat coconut milk and chicken broth in a large saucepan over medium high heat. Whisk in laksa paste. Add squash and simmer until tender, about 5 minutes.
4. Meanwhile, in a wok or skillet, heat oil over high. Add chicken and stir fry until just cooked through. Transfer chicken to a plate.
5. Divide zucchini and noodles between warm bowls and top with chicken. Tatste broth and season with lime juice, salt, and pepper to taste. Ladle hot broth into bowls and garnish with sliced cilantro and scallions.