chicken laksa
Laksa is a spicy Malaysian street noodle soup. There are many versions and you can experiment with different vegetables and fruits.
prep time
20 Min
cook time
10 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- FOR THE LAKSA PASTE
- 3/4 cup dried shrimp
- 8 - dried chili peppers
- 1 bunch green onions diced
- 6 cloves garlic
- 4 - inch piece of ginger peeled and chopped
- 2 teaspoons shrimp paste
- 2 stalks lemongrass bottom 3 inches only chopped
- 1/2 cup sliced almonds
- 1 tablespoon ground turmeric
- 1/2 cup light olive oil
- FOR THE SOUP
- 2 large boneless skinless chicken breast cut into small pieces
- 1/2 cup laksa paste
- 3 cups chicken stock
- 3 cups coconut milk
- 1 cup pineapple juice
- 6 ounces rice noodles
- 1 small cucumber thinly sliced
- 1 cup fresh bean sprouts
- 1 bunch enoki mushrooms
- 1/2 cup minced cilantro
- 1/4 cup fried shallots
How To Make chicken laksa
-
Step 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.
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Step 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
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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