- 6oz. shallotspeeled and halved (3-4 medium shallots)
- 4-6 garlic clovespeeled
- 2-4tablespoons Thai red curry pastesee notes
- 2 lemon grass stalkstrimmed to the bottom 6 inches, dry outer layers discarded, roughly chopped
- one 2-inch piece of gingerpeeled
- 8 raw cashews or macadamia nutsoptional
- 2teaspoons ground turmeric
- 1teaspoon ground cumin
- stems of one bunch of cilantro(save leaves for garnish)
- 2tablespoons Vegetable oil
- Peanut or vegetable oil
- 1 1/4pounds chicken thighstrimmed
- 4cups low sodium chicken broth
- 2 14 oz. cans quality coconut milk(I love Chakoah)
- 1tablespoon cornstarchoptional
- 2tablespoons low sodium soy sauce
- 2tablespoons fish saucedivided
- 2tablespoons lime juiceplus more to taste
- 2tablespoons brown sugar
- 1teaspoon dried basil
- 1 bay leaf
- 2-4tablespoons chili pastedivided, like Sambal Oelek
- 7oz. 1/4-inch wide rice noodles/rice stick noodles
- 1pound jumbo shrimppeeled, deveined
- Bean Sprouts
- julienned cucumbers
- Asian chili paste
- chopped cilantro
- lime juice
- Hard boiled eggs, halved
- Asian chili paste
Prepare noodles according to package directions. Drain and toss with a little oil to keep them from sticking. Set aside.
Add Laska Paste ingredients to your food processor and process until smooth, scraping sides down several times. Set aside.
Heat 1 tablespoon oil in a large Dutch oven/soup pot over medium-high heat. Add shrimp in a single layer and cook for approximately 2 minutes, or until seared, then flip over and cook just until shrimp are cooked through. Remove tails and add shrimp to a bowl. Toss cooked shrimp with 1 tablespoon fish sauce and 1 tablespoon Asian chili paste. Set aside.
Add Laska Paste and sauté for 2 minutes. Add chicken and 3 cups coconut milk (eyeball it). Whisk remaining coconut milk with cornstarch and add to pot followed by chicken broth, 1 tablespoon fish sauce, soy sauce, lime juice, brown sugar, basil, and bay leaf. Bring to a boil then reduce heat to medium-low and gently simmer for 5-10 minutes, just until chicken is tender enough to easily shred.
When chicken is tender, remove to a cutting board and let rest for 5 minutes before shredding. Meanwhile, cover soup, and reduce to a gentle simmer for 10 minutes, stirring occasionally and replacing lid. This is a great time to prep your toppings.
Stir in shredded chicken and cooked shrimp followed by 1-3 tablespoons chili sauce to taste. Add additional lime juice to taste for tangier (or individuals can add to their own bowls). Add additional fish sauce to taste (1 teaspoon at a time) for saltier.
Divide noodles between 4-6 bowls then spoon soup over noodles. Garnish individual bowls with desired toppings.