Malaysian Chicken Noodle Soup Recipes

CHINESE CHICKEN NOODLE SOUP

Steps:

• Prepare your noodles first by boiling the noodles al dente. Rinse the noodles with running water, drain and set aside.
• Prepare the garlic oil by stir-frying the garlic in the oil until they turn light to golden brown. Set aside.
• Prepare the broth by bringing the chicken broth and water to boil. Add the mushrooms, carrot, baby bok choy, white pepper, and salt to taste. Once they are cooked, turn off the heat.
• To serve, add the noodles in a bowl, and top with the shredded chicken on top. Ladle the soup on top of the noodles and top with the garlic oil. Serve immediately. If you like, you can serve it with cut red chilies in soy sauce.

MALAYSIAN CHICKEN NOODLE SOUP

Steps:

• Boil all the ingredients together in a large pot until a layer of oil rises to the top.
• Take out the chicken breast and shred into small pieces.
• Serve in a bowl with angel hair noodle or spaghetti.
• Garnish with fresh bean sprouts, celery leaves, crushed chili pepper and the shredded chicken breast. Squeeze a little lime juice.

MALAYSIAN NOODLE SOUP (LAKSA)

Steps:

• Make the Paste: Add all ingredients except coconut milk to a blender and process for a minute or two or until very smooth. Add mixture to a small saucepan and cook over moderate heat for 4 - 5 minutes, stirring constantly. Should be very fragrant. Stir in coconut milk and cook for 2- 3 minutes more. Store covered in the refrigerator for up to 1 week or frozen for up to 3 months.
• Make the Soup: Cut chicken in half lengthwise. Cut on the diagonal into 1/8 inch thick slices. In a medium bowl combine soy sauce and rice wine or sake. Add chicken and toss to coat. Marinate for up to 30 minutes.
• Heat coconut milk and chicken broth in a large saucepan over medium high heat. Whisk in laksa paste. Add squash and simmer until tender, about 5 minutes.
• Meanwhile, in a wok or skillet, heat oil over high. Add chicken and stir fry until just cooked through. Transfer chicken to a plate.
• Divide zucchini and noodles between warm bowls and top with chicken. Tatste broth and season with lime juice, salt, and pepper to taste. Ladle hot broth into bowls and garnish with sliced cilantro and scallions.