Description
A flavorful and aromatic noodle soup featuring coconut milk, spices, and shredded chicken.
Ingredients
Scale
- 1 tbsp oil
- 3 cloves minced garlic
- 2 tsp ginger paste
- 1 tsp lemongrass paste
- 1 finely chopped red chilli
- 1 tsp fish sauce
- 200 g (7oz) laksa paste
- 400 ml (14 oz) jar full fat coconut milk
- 300 ml (10 fl oz) chicken stock
- 1 small cooked rotisserie chicken (meat taken off and shredded, about 480g/1lb)
- 300 g (10 oz) cooked fresh vermicelli noodles
- 200 g (7 oz) fresh beansprouts
- 1 tbsp fresh lime juice (to taste)
- fresh coriander (cilantro)
- fresh lime wedges
- chilli crisp in chilli oil
- crispy onions
Instructions
- Heat the oil in a wok over a medium heat.
- Add the garlic, ginger, lemongrass paste, chilli and fish sauce and fry, stirring continuously for 2 minutes.
- Stir in the laksa paste and fry for a further 2-3 minutes until bubbling and fragrant.
- Add the coconut milk and chicken stock. Stir together, turn up the heat and bring to the boil.
- Add the shredded chicken, cooked noodles, beansprouts and lime juice.
- Cook for 3-4 minutes, keeping everything moving around the wok, until the chicken, noodles and beansprouts are hot.
- Turn off the heat and use a set of tongs to divide the chicken, noodles and beansprouts between four bowls.
- Serve the laksa topped with fresh coriander, lime wedges, chilli crisp and crispy fried onions.
Notes
- For best results, use fresh vermicelli noodles, but you can also use dried ones, see pack instructions for cooking.
- Various brands of laksa paste can vary in heat, adjust the quantity to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6 g
- Sodium: 1200 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg