Chicken Laksa
Spicy Malaysian coconut noodle soup with tender chicken
Ingredients
Instructions
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Prepare the laksa pasteHeat the vegetable oil in a large pot over medium heat. Add the laksa paste and cook, stirring constantly, for 2-3 minutes until fragrant and the oil begins to separate from the paste.
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Cook the chickenAdd the chicken pieces to the pot and stir to coat with the paste. Cook for 5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
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Create the soup basePour in the chicken stock and bring to a simmer. Cook for 10 minutes until the chicken is cooked through and tender. Stir in the coconut milk, fish sauce, and palm sugar. Simmer gently for another 5 minutes, being careful not to let it boil rapidly after adding the coconut milk.
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Prepare the noodlesWhile the soup is simmering, prepare the rice vermicelli according to package directions if you haven't already. Drain well and divide among four large, deep serving bowls.
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Assemble the laksaLadle the hot soup and chicken over the noodles. Top each bowl with a handful of fresh bean sprouts, some coriander leaves, mint leaves, and sliced chilies if using.
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Serve immediatelyServe the laksa immediately while hot, with lime wedges on the side for squeezing over the soup. Encourage diners to squeeze lime juice into their bowls just before eating and to mix all ingredients together.
Nutritional Information
580
Calories
per serving
28
Protein
g per serving
52
Carbohydrates
g per serving
32
Total Fat
g per serving
18
Saturated Fat
g per serving
3
Fiber
g per serving
8
Sugar
g per serving
1120
Sodium
mg per serving
15
Vitamin C
mg per serving
3.5
Iron
mg per serving
Chicken Laksa is Also Known As
Laksa Ayam, Malaysian Curry Noodle Soup, Curry Laksa, Nyonya Laksa or Spicy Coconut Chicken Soup
