Chicken Laksa is a flavorful and aromatic Malaysian soup that combines elements of Chinese and Malay cuisine. It is a rich and creamy dish made with a fragrant coconut milk broth infused with spices and herbs. The soup features tender chicken pieces, rice noodles, and a variety of vegetables, creating a delicious and satisfying meal.
Ingredients
. 225 gm rice noodles
.1 tablespoon vegetable oil
.1 onion, finely chopped
.3 cloves garlic, minced
.1 tablespoon fresh ginger, grated
.2 tablespoons laksa paste (available at Asian grocery stores)
.1 can (14 ounces) coconut milk
.3 cups chicken broth
.2 tablespoons fish sauce
.1 tablespoon soy sauce
.1 teaspoon sugar
.2 boneless, skinless chicken breasts, thinly sliced
.1 cup bean sprouts
.1 red bell pepper, thinly sliced
.1 cup snow peas, trimmed
.Fresh cilantro leaves, for garnish
.Lime wedges, for serving
Instructions
Cook the rice noodles according to the package instructions. Drain and set aside.
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent.
Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
Stir in the laksa paste and cook for a minute to release its flavors.
Pour in the coconut milk, chicken broth, fish sauce, soy sauce, and sugar. Stir well to combine the ingredients.
Add the sliced chicken breasts to the pot and bring the mixture to a simmer. Cook for about 8-10 minutes until the chicken is cooked through and tender.
Add the bean sprouts, sliced red bell pepper, and snow peas to the pot. Cook for an additional 2-3 minutes until the vegetables are slightly tender.
Divide the cooked rice noodles among serving bowls. Ladle the hot laksa soup over the noodles, making sure to distribute the chicken and vegetables evenly.
Garnish each bowl with fresh cilantro leaves and serve with lime wedges on the side.
Enjoy your delicious Chicken Laksa!
Feel free to adjust the ingredients and quantities according to your taste preferences
Recipe by : Aziz Hussain
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