Malaysian Chicken Laksa Noodle Soup

Malaysian Chicken Laksa Noodle Soup

  • Daana Category
  • Quick and easy
Cuisine
Asian
A Malaysian coconut curry soup with rice noodles, shrimp and chicken, hearty and filling!
Allergens Soy, Fish sauce
Time 30 min
From The Range
Type Chicken

Nutritional Values

ENERGY383kJ
PROTEIN12.0g
FAT15.0g
SAT FAT2.0g
CARB50.0g
SUGAR10.0g
SODIUM1200mg

What We Send

Chicken Breast
Diced Mushroom
Sliced Capsicum
Kaffir Lime
Lemongrass
Thai Basil
Spring Onions
Coriander
Thai Chillies
Chicken Stock
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Daana's Pantry Laksa Paste
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Daana's Pantry Laksa Sauce Mix
Coconut Cream
Rice Noodles

What You'll Require

Oil 2 to 3 tbsp
Salt to taste
Lemon Juice

Utensils

  • 1x Heavy Bottom Pot/Pan with Lid
  • 1 x Wooden Spoon/ Spatula
  • 1 x Sauce Pan for boiling water or Kettle
  • 1 x Mixing Bowl
  • 2 x Soup Bowls

Pre Preparation

1

Dilute the Coconut Cream to give you 1.5 cups of Coconut Milk 
 

2

Wash and drain separately capsicum, and mushroom. DO NOT MIX
 

3

 Wash and finely slice Thai Chillies and lemon grass
 

4

 Wash and roughly tear Kaffir Lime
 

5

Wash and cut Thai Basil, Coriander

6

 Clean and finely cut spring onions
 

7

 Boil Water for Noodles.
 

Cooking

Cooking Rice Noodles
1

1. Place rice noodles in a deep mixing bowl without breaking them. 

2

2. Pour boiling water over the rice noodles with salt to taste until they are completely submerged.
 

3

3. Every minute or two, give the noodles a stir to loosen them up. When they are completely limp, check to see if they’re cooked through. will cook in 3-4 minutes. Take care not to over cook.

4

4. Drain the noodle and run them under cool water to stop the cooking. 
 

5

5. Toss them with a bit of oil to keep the noodles from sticking.

Cooking the Chicken
1

1. Heat the oil in a wok over medium heat. Add the laksa paste and cook, stirring, for 6–8 minutes or until fragrant. 
 

2

2. Add sliced capsicum and mushroom mix well with the paste coconut milk, stock and water and bring to the boil. Add the laksa sauce mix, kaffir lime leaves, lemon grass and chicken and cook for 8 minutes or until the chicken is cooked through. 

 

3

3. Carefully remove the chicken and shred using 2 forks. 

To Serve
1

1. Divide the noodles between bowls and top with the laksa soup and shredded chicken, squeeze of lemon juice. 

2

2. Top with the coriander, basil, onion and chilli to serve.

Malaysian Chicken Laksa Noodle Soup

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