Malaysian & Singaporean Malay
Chicken Laksa
Gently simmered chicken, noodles and red chilies, warmed with ginger, a Malaysian soup.
30 min · Serves 6 · Medium
6
Ingredients
To serve
Method
Start cooking mode- Prep 15 min · Cook 15 min · 30 min total
- medium
- 1
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.
- 2
Slice the chicken breasts diagonally. In a large saucepan over medium heat add the paste and fry for 1 minute, stir well.
- 3
Add coconut milk and stock. Bring to boil, simmer gently for 10 minutes. Add fish sauce and chicken and cook for 5 minutes.
- 4
Add lime juice. Divide noodles between bowls and ladle soup over them. Sprinkle with mint leaves, green onions,bean shoots and lime wedges.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
