Chicken Laksa Soup Recipes
CHICKEN LAKSA
A good, spicy, filling soup. This is the only soup I can make that my family will accept as a meal - we love the Thai flavours of lime, coriander, fish sauce and coconut....mmm!
Provided by Fairy Nuff
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Soak the noodles in boiling water for 5 minutes.
- Drain and set aside.
- Put chillies, garlic, ginger, coriander seeds, fresh coriander and oil into food processor and process to a coarse paste.
- Slice the chicken breasts diagonally.
- In a large saucepan over medium heat add the paste and fry for 1 minute, stir well.
- Add coconut milk and stock.
- Bring to boil, simmer gently for 10 minutes.
- Add fish sauce and chicken and cook for 5 minutes.
- Add lime juice.
- Divide noodles between bowls and ladle soup over them.
- Sprinkle with mint leaves, green onions,bean shoots and lime wedges.
Nutrition Facts : Calories 394.3, Fat 13.4, SaturatedFat 2.5, Cholesterol 107.1, Sodium 1121.1, Carbohydrate 33, Fiber 2.2, Sugar 4.7, Protein 34.5
CHICKEN LAKSA SOUP
Make and share this Chicken Laksa Soup recipe from Food.com.
Provided by Tansy1308
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Saute garlic, ginger, onion and carrot in oil for a few minutes.
- Add chicken, stock, tomatoes and chilli sauce.
- Mash the tomatoes and simmer for 10 minutes.
- Add noodles and continue to cook until noodles are ready.
- Stir through coconut cream.
- Serve with coriander or parsley sprinkled over.
Nutrition Facts : Calories 330.5, Fat 15.9, SaturatedFat 7.5, Cholesterol 56.7, Sodium 467.3, Carbohydrate 26.1, Fiber 2.5, Sugar 7.5, Protein 21.6
CHICKEN LAKSA
Use lighter rice noodles in this fragrant Malaysian soup with spiced chicken, coconut broth, coriander and mint
Provided by James Martin
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 15
Steps:
- Put the chicken in a large saucepan with the coriander seeds, ginger, lemongrass, lime zest and a little salt. Add enough cold water to cover, slowly bring to the boil, then reduce to a simmer, gently poaching the chicken for 40 mins until it starts to fall away from the bone.
- Carefully lift the chicken onto a plate and cover with foil. Leave the stock to stand for 10 mins, skim off any excess fat and strain into a clean saucepan. Pull the chicken from the bones and tear into chunks.
- Bring the stock back to the boil, then add the fish sauce, soy, coconut milk, garlic, chillies and coriander stalks. Simmer for 2 mins, return the chicken to the pan and cook for a further 5 mins until warm. Add the spring onions and lime juice to taste.
- Divide the noodles between 6 bowls, then use a slotted spoon to lift the chicken and veg into each. Season the stock and pour over. Scatter with coriander and mint leaves, and serve with a drizzle of sesame oil, if you like.
Nutrition Facts : Calories 424 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 1.5 milligram of sodium
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