chicken laksa
Laksa is a spicy Malaysian street noodle soup. There are many versions and you can experiment with different vegetables and fruits.
yield
6 serving(s)
prep time
20 Min
cook time
10 Min
method
Stove Top
Ingredients For chicken laksa
- FOR THE LAKSA PASTE
-
3/4 cdried shrimp
-
8dried chili peppers
-
1 bunchgreen onions diced
-
6 clovegarlic
-
4inch piece of ginger peeled and chopped
-
2 tspshrimp paste
-
2 stalklemongrass bottom 3 inches only chopped
-
1/2 csliced almonds
-
1 Tbspground turmeric
-
1/2 clight olive oil
- FOR THE SOUP
-
2 lgboneless skinless chicken breast cut into small pieces
-
1/2 claksa paste
-
3 cchicken stock
-
3 ccoconut milk
-
1 cpineapple juice
-
6 ozrice noodles
-
1 smcucumber thinly sliced
-
1 cfresh bean sprouts
-
1 bunchenoki mushrooms
-
1/2 cminced cilantro
-
1/4 cfried shallots
How To Make chicken laksa
-
1For the paste. Place the dried shrimps and dried chili peppers in boiling water and let sit 15 minutes. Add all ingredients together for paste in food processor and process to a thick paste. The paste can be stored in refrigerator for 3 weeks or frozen for up to 3 months.
-
2To make the soup. Add the stock, coconut milk, and pineapple juice to a large pot. Bring to a boil. Add the Laksa paste and let it dissolve. Add the chicken pieces and cook 3 minutes. Add the rice noodles and cook until noodles are tender
-
3Fry the shallots in oil until browned and crispy. Ladle the soup into bowls and add the cucumber, bean sprouts, mushrooms and cilantro. Garnish the top with fried shallots.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT