Chicken Laksa
At a Glance
- Total
- 30 min
- Servings
- 6.00 serving(s)
Categories
- Main Course
- Soup
- Southeast Asian
- Stovetop
Allergens
- Fish
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Chicken Laksa brings together 200 g thin dried noodles, 2 red chilies, 4 garlic cloves in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 6 servings.
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Equipment
Food processor, large saucepan, bowls
Ingredients
- 200 g thin dried noodles
- 2 red chilies
- 4 garlic cloves
- 5 cm peeled and roughly chopped green ginger
- 1 teaspoon ground coriander
- 1/2 cup coriander root, stems and leaves
- 50 ml sesame oil
- 3 skinless chicken breasts
- 1 liter light coconut milk
- 3 cups chicken stock
- 50 ml fish sauce
- 1 lime, juice of
- 1/2 cup mint leaf
- 3 finely sliced green onions
- 1 cup fresh bean sprout
- lime wedge
Instructions
Soak the noodles in boiling water for 5 minutes.
Drain and set aside.
Put chillies, garlic, ginger, coriander seeds, fresh coriander and oil into food processor and process to a coarse paste.
Slice the chicken breasts diagonally.
In a large saucepan over medium heat add the paste and fry for 1 minute, stir well.
Add coconut milk and stock.
Bring to boil, simmer gently for 10 minutes.
Add fish sauce and chicken and cook for 5 minutes.
Add lime juice.
Divide noodles between bowls and ladle soup over them.
Sprinkle with mint leaves, green onions,bean shoots and lime wedges.
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