Laksa Ayam with Shirataki Noodles || Gracefult Kitchen

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Laksa Ayam with Shirataki Noodles

Noodles

This laksa ayam is a delightful twist on traditional Southeast Asian laksa, offering a lower-carb but still deeply satisfying meal. The homemade spice paste is the heart of the dish, infusing the broth with rich, aromatic notes that perfectly complement the light and slightly chewy texture of shirataki noodles. You can garnish this dish with a variety of toppings to elevate the flavors and add layers of texture. Crispy fried shallots bring a delightful crunch, while Vietnamese coriander or basil leaves add a fresh, herbal note. A spoonful of sambal oelek introduces a spicy kick.

Ingredients

2 large shallots, peeled
3 cloves garlic, peeled
2 unsalted raw macadamia nuts, coarsely chopped
2 teaspoons chopped galangal or fresh ginger
1 (1–1½-inch) piece turmeric root, peeled or 1-1½ teaspoons ground turmeric
1 teaspoon ground coriander
½ teaspoon sea salt
2 tablespoons neutral oil, such as sunflower or canola
1 stalk lemongrass, trimmed, bruised and tied into a knot (see Tip)
4 cups low-sodium chicken broth
1 cup light coconut milk
⅛ teaspoon salt
2 (7-ounce) packages shirataki noodles, cut and cooked according to package directions
1 cup fresh mung bean sprouts
2 cups shredded cooked chicken breast
2 hard-boiled eggs, quartered
12 cherry or grape tomatoes, halved
Fried shallots, Vietnamese coriander or basil leaves, sambal oelek and/or Persian lime quarters for garnish (optional)

Description

To prepare spice paste: Add shallots, garlic, macadamias, galangal (or ginger), turmeric, 1 teaspoon coriander and ½ teaspoon salt to a food processor. Pulse until a coarse paste forms, about 2 to 3 minutes, using a rubber spatula to scrape the sides of the bowl as needed.
To prepare laksa: Heat 2 tablespoons oil in a large pot over medium heat; add the spice paste and lemongrass. Cook, stirring, until fragrant, 3 to 4 minutes. Stir in 4 cups broth; bring to a boil over high heat. Reduce heat and simmer for 20 minutes to allow the flavors to meld. Add 1 cup coconut milk; cook, stirring, until heated through (don’t let the soup boil). Add ⅛ teaspoon salt.
Meanwhile, cut and cook 2 packages noodles according to package directions.
To assemble, divide the noodles, 1 cup bean sprouts, 2 cups chicken, quartered eggs and halved tomatoes among 4 bowls. Remove and discard the lemongrass; divide the broth among the bowls, about 1¼ cups each. Garnish with fried shallots, Vietnamese coriander (or basil), sambal oelek and/or lime quarters, if desired.