Chicken Laksa Recipes
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
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
Can be done without chicken and add extra veggies or without noodles and add in e.g courgetti or carrot ribbons.
Provided by keencook146
Time 35m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Peel garlic and ginger and add to food processor. Also add chilli, turmeric, trimmed spring onions, peanut butter, 1 lime, coriander, soy and fish sauce. Blitz to a paste. Put chicken in a plastic bag with salt, pepper and give spice. Bash until 1.5cm thick. Cook on a frying pan/griddle pan until cooked through (turn after 4 min).
- Pour 800ml of boiling water into a big pan and crumble in the stock cube.
- Trim the squash and grate and tip in to the pan.
- Tip the blitzed paste in to the stock and add the noodles (if using). Cut asparagus in half. Add to the pan+ coconut milk, and as soon as it boils, taste and then turn the heat off.
- Finally drizzle the chicken with honey in the pan before serving. Serve with lime wedges.
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CHICKEN LAKSA RECIPE | MYRECIPES
1 can (13.5 oz.) coconut milk. 1 qt. reduced-sodium chicken broth. 2 teaspoons sugar. 3 teaspoons kosher salt. 1 cinnamon stick. 6 ounces …
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5/5 (5)Total Time 1 hrServings 4-6Calories 494 per serving
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- Grind coriander, peppercorns, cumin, fennel, cloves, turmeric, and chiles coarsely in a spice grinder. Peel tough outer layers from lemongrass, then mash core with a meat mallet or small, heavy frying pan.
- Heat oil in a large pot over medium heat. Add chicken, shrimp paste, shallots, and reserved spices and cook, stirring constantly, until fragrant, 2 minutes.
- Pour in coconut milk, broth, sugar, and salt; add cinnamon and lemongrass. Bring to a boil, then simmer, covered, 20 minutes.
- Boil bean sprouts in a large pot of boiling water until softened, 2 minutes. Transfer sprouts to a bowl. Add noodles to pot and cook until firm, 4 minutes. Drain; rinse well.
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- Place dried chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 12–15 minutes. Drain and set aside.
- Meanwhile, heat a large dry saucepan over medium-high. Cook ginger and garlic, stirring occasionally, until lightly charred and garlic is just tender, 6–8 minutes. Transfer to a clean surface; peel garlic.
- Purée reserved chiles, Thai chiles, shallots, lemongrass, oil, shrimp paste, coriander, curry powder, cumin, ginger, and garlic in a food processor or blender until smooth (it’s okay if a few flecks of chile remain).
- Do Ahead: Laksa paste can be made 1 week ahead; cover and chill. Or freeze in ice cube trays for up to 2 months.
CHICKEN LAKSA - HEALTHY FOOD GUIDE
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From healthyfood.com
4.3/5 Total Time 30 minsCategory Curries, Asian-StyleCalories 444 per serving
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4.3/5 Total Time 30 minsCategory Curries, Asian-StyleCalories 444 per serving
- 1 Put vermicelli noodles in a large heatproof bowl, cover with boiling water and leave to soak for 3 minutes. Drain and set aside.
- 2 Spray a large wok (or saucepan) with olive oil and set over medium heat. Add onion and stir until lightly golden. Add laksa paste and stir for 1–2 minutes, or until fragrant. Add chicken and cook, stirring, for 2-3 minutes, or until slightly golden. Add stock, coconut milk, fish sauce, sugar, lime leaves, sliced ginger and 2 cups water and stir well.
- 3 Increase heat to high and bring mixture to the boil. Add carrot to wok. Reduce heat to low and simmer for 5 minutes, or until chicken is cooked through. Add bok choy and snow peas and cook for 1 minute. Remove wok from heat and add lime juice to taste. 4 Divide reserved vermicelli noodles among 4 bowls. Ladle hot laksa over noodles, top with bean sprouts and serve.
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Laksa is a spicy noodle soup, and this easy chicken laksa recipe is well worth making. It originates from the Peranakan culture, which is a blend of Malay and Chinese. This culture is found in Malaysia, Indonesia and Singapore. There …
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Laksa is a spicy noodle dish popular in Southeast Asia. Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawn or fish. Most variations of laksa are prepared with a rich and …
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- Ingredients out • Kettle boiled • Griddle pan, high heat • Large lidded pan, high heat • Food processor (coarse grater & bowl blade)
- START COOKING On a large sheet of greaseproof paper, toss the chicken with sea salt, black pepper and the five-spice.
- Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin. Place on the hot griddle pan, turning after 3 or 4 minutes, until nicely charred and cooked through.
CHICKEN LAKSA | COOK WITH M&S
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About 30 minutes before you want to eat, start making the Laksa. Fry the onions in a little oil until they start to soften. Now add the Laksa paste and continue to gently cook for about 5 minutes. Now pour in the can of coconut milk, the chicken stock, a splash of fish sauce and bring up to a simmer and cook for about 5 minutes. Turn off the ...
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Add the laksa paste and sauté for a couple of minutes until fragrant. Step 2. Add the coconut milk and chicken stock and bring to the boil. Step 3. Add the chopped chicken and turn the heat down to a gentle simmer. Put the lid on and simmer for about 10 minutes until cooked through.
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Chicken. 1 lb chicken thighs and/or drumsticks. 1 Tbs soy sauce. 1 tsp salt. 2 cloves of garlic. Soup. 2 Tbs coconut oil. 3 Tbs red curry paste. 1/2 Tbs curry powder. 8 kaffir lime leaves. 2 shallots. 1 stalk lemongrass. 400g coconut milk . 3 cups of chicken stock. 3 Tbs fish sauce. 2 tsp palm sugar (or granulated sugar) 1 package of Shimeji ...
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Start the laksa. In the reserved pot of fond, heat a drizzle of oil on medium-high. Add the garlic, ginger and shallots. Cook, stirring frequently, 1 to 2 minutes, until fragrant. Add as much of the curry paste as you’d like. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the bell peppers and cook, stirring ...
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Add garlic, ginger, lemongrass, and the red curry paste. Stir and gently cook for 3-4 minutes until aromatic. Add the stock, coconut milk, and fish sauce. Season with salt, pepper, and brown sugar. Bring to a gentle simmer and add the whole chicken thighs. Simmer for 8 minutes or until the chicken has cooked through.
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1 cup chicken stock 1/2 cup heavy cream Juice of 1/2 lemon. 1. Rub salt and pepper into chicken. Heat butter and oil in a shallow pan, add the chicken and cook until the skin is golden. Turn and add the onions and garlic and cook over medium heat until soft, about 7 to 8 minutes. Stir every once in a while. 2.
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Chicken laksa. Place noodles in a heatproof bowl. Cover with just-boiled water. Separate with a fork and drain well. Set aside. Meanwhile, heat oil in a large saucepan or wok on high. Sauté‚ onion, garlic and chilli for 1 minute. Add laksa paste. Cook, stirring, for 1 minute.
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CHICKEN LAKSA RECIPE | A FORK AND A PENCIL
2 tablespoons laksa paste 400ml (14 fl oz) coconut milk 500ml (2 cups) chicken or vegetable stock 1 large chicken breast fillet, thickly sliced 1 tablespoon lime juice 1 tablespoon fish sauce 1 tablespoon brown sugar 100g (4 oz) green beans, trimmed and halved 2 x 50g (2 oz) packets vermicelli bean thread noodles
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#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #lunch #soups-stews #poultry #asian #thai #easy #beginner-cook #chicken #dietary #inexpensive #meat #chicken-breasts #presentation #served-hot
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