Paleo Singapore Laksa (Coconut Curry Noodle Soup)

Ingredients

• about 450 g Chicken Thighs
• about 225 g Shrimp
• about 450 g 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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the about 450 g of chicken thighs by cutting them into 2.54 cm pieces. Place a large heavy-bottomed pot over medium-high heat (190.6°C / 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 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 (148.9°C / 150°C). Let it simmer for 10 minutes, stirring occasionally.
4. 4Add the about 225 g 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 63°C.
5. 5While the shrimp cook, rinse and drain the about 450 g 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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