Name: Chicken Curry Laksa
Yield: 4 servings
Ingredients: 3 dried red chiles, such as guajillo, Anaheim, or New Mexico, stemmed, halved, seeded; 1 2-inch 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; ¼ cup vegetable oil; 4 teaspoons Thai shrimp paste; 1 tablespoon ground coriander; 2 teaspoons curry powder; 1 teaspoon ground cumin; ¼ cup vegetable oil; 2 14-ounce cans coconut milk, divided; 3 cups homemade chicken stock or low-sodium chicken broth; 12 tofu puffs (optional); 1½ pounds boneless, skinless chicken thighs; 8 ounces wide rice vermicelli; 2 teaspoons palm sugar or light brown sugar; Kosher salt; 4 large soft-boiled eggs, halved; 2 medium Persian cucumbers, cut into matchsticks; Bean sprouts, mint leaves, lime wedges, and sambal oelek (for serving); Dried chiles are available at Latin markets. Tofu puffs can be found at Asian markets in the refrigerated aisle.

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Laura Murray

What makes this noodle soup recipe special is what’s in the flavorful laksa paste. Since some of the ingredients might require a special trip, make a double or triple batch and freeze in ice cube trays for up to 2 months.

Recipe notes