Chicken Laksa Soup Recipes

LAKSA NOODLE SOUP

Steps:

• Place Chicken Stock ingredients in a medium saucepan over high heat. Bring to simmer, then reduce to medium high.
• Cook for 25 minutes or until chicken flesh is falling off the bone and liquid reduces by about 1/3.
• Discard skin, pull flesh off the bone and place in bowl, discard bone. Set broth aside.
• Mix ingredients together in a small bowl. Set aside for 20 minutes.
• Heat oil in a large saucepan or small pot over medium low heat. Add garlic and ginger, sauté for 20 seconds, then add lemongrass and chillis. Cook for 1 minute.
• Add laksa paste. Turn heat up to medium and cook for 2 minutes, stirring constantly, or until fragrant.
• Add chicken stock, coconut milk, fish sauce and 2 tsp of Laksa Chilli Sauce. Place lid on and simmer on for 10 minutes.
• Adjust to taste using lime juice (for sour) and fish sauce (for saltiness). Add tofu puffs. Leave on turned off stove with lid on for 5 minutes.
• Prepare noodles per packet directions.
• Divide noodles between 2 bowls. Top with shredded chicken.
• Pour broth over chicken. Top with beansprouts. Sprinkle with Garnishes you choose to use. Serve with Laksa Chilli Sauce on the side.

CHICKEN LAKSA SOUP

Steps:

• Saute garlic, ginger, onion and carrot in oil for a few minutes.
• Add chicken, stock, tomatoes and chilli sauce.
• Mash the tomatoes and simmer for 10 minutes.
• Add noodles and continue to cook until noodles are ready.
• Stir through coconut cream.
• Serve with coriander or parsley sprinkled over.

CHICKEN LAKSA

Steps:

• Put the chicken in a large saucepan with the coriander seeds, ginger, lemongrass, lime zest and a little salt. Add enough cold water to cover, slowly bring to the boil, then reduce to a simmer, gently poaching the chicken for 40 mins until it starts to fall away from the bone.
• Carefully lift the chicken onto a plate and cover with foil. Leave the stock to stand for 10 mins, skim off any excess fat and strain into a clean saucepan. Pull the chicken from the bones and tear into chunks.
• Bring the stock back to the boil, then add the fish sauce, soy, coconut milk, garlic, chillies and coriander stalks. Simmer for 2 mins, return the chicken to the pan and cook for a further 5 mins until warm. Add the spring onions and lime juice to taste.
• Divide the noodles between 6 bowls, then use a slotted spoon to lift the chicken and veg into each. Season the stock and pour over. Scatter with coriander and mint leaves, and serve with a drizzle of sesame oil, if you like.