Paleo Singapore Laksa (Coconut Curry Noodle Soup)

Ingredients

• 1 lb Chicken Thighs
• 1/2 lb Shrimp
• 16 oz Shirataki Noodles
• 4 cups Coconut Milk
• 2 cups Chicken Broth
• 4 tbsp Laksa Paste
• 1 cup Bean Sprouts
• 1 each Red Bell Pepper
• 3 stalks Green Onions
• 1 tbsp Coconut Oil

Instructions

1. 1Prepare the 1 lb of chicken thighs by cutting them into 1-inch pieces. Place a large heavy-bottomed pot over medium-high heat (375°F / 190°C) and add the 1 tbsp of coconut oil. Once the oil is shimmering, add the chicken pieces and cook for 5-7 minutes, turning occasionally, until browned on all sides. The chicken should reach an internal temperature of 165°F (74°C).
2. 2Add the 4 tbsp of laksa paste to the pot with the chicken. Stir and cook for 2 minutes until fragrant, allowing the paste to toast slightly.
3. 3Pour in the 4 cups of coconut milk and the 2 cups of chicken broth. Stir everything together and bring the mixture to a gentle simmer over medium heat (300°F / 150°C). Let it simmer for 10 minutes, stirring occasionally.
4. 4Add the 1/2 lb of shrimp to the simmering soup. Cook for 3-5 minutes, or until the shrimp turn pink and opaque and are cooked through. The shrimp should reach an internal temperature of 145°F (63°C).
5. 5While the shrimp cook, rinse and drain the 16 oz of shirataki noodles. Add the drained noodles to the pot.
6. 6Prepare the 1 each red bell pepper by slicing it into thin strips. Slice the 3 stalks of green onions thinly. Add the sliced red bell pepper and the 1 cup of bean sprouts to the soup. Cook for 2 more minutes, just until the bean sprouts are slightly tender but still crisp.
7. 7Ladle the hot laksa into bowls. Garnish with the sliced green onions and serve immediately.

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