Laksa
Chicken, coriander and noodles come together in this Malaysian soup, fragrant with ginger and lemongrass and simmered on the stove.
35 min · Serves 1 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 15 min · 35 min total
- medium
- 1
Heat a wok until it is hot. Add 1 tbsp peanut Oil and 1 tsp sesame oil. When the oils are hot add the chopped onion and stir for 2 to 3 minutes.
- 2
Add the ginger, garlic, curry paste, then stir until thoroughly mixed. Do not burn. Next, open widows in the house and grab a tissue to wipe your teary eyes because the aromatic smell is so strong BUT smells delicious.
- 3
Add chicken and stir for 2 minutes, coating well with the paste. Add chili sauce, fish sauce and stir for 30 seconds.
- 4
Add the hot stock, stir. Add the cooked noodles and simmer for 2 minutes. (Cook noodles of your choice as per noodle directions)
- 5
Then add the lemongrass and coriander; stir well. Add the chopped assorted vegetables; stir for a minute.
- 6
Do not over cook the vegetables. Add the coconut milk or cream and stir and simmer for 1 minute.
- 7
Remove from the heat and serve immediately in a huge bowl.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
